Professional Head Chef

Our client is looking for a Sous Chef to work alongside the Head Chef to manage daily kitchen activities, including overseeing staff, menu preparation and

Our client is looking for a Senior Sous Chef to work alongside the Head Chef to manage daily kitchen activities, including overseeing staff, menu preparation

A recent professional profile photo is to accompany your applicationEMPLOYMENT TYPE : PermanentSECTOR : HospitalityBASIC SALARY : Market relatedSTART DATE :

A recent professional profile photo is to accompany your application EMPLOYMENT TYPE : Permanent SECTOR : Hospitality BASIC SALARY : Market related START DATE

A recent professional profile photo is to accompany your applicationEMPLOYMENT TYPE : PermanentSECTOR : HospitalityBASIC SALARY : Market relatedSTART DATE :

A recent professional profile photo is to accompany your applicationEMPLOYMENT TYPE : PermanentSECTOR : HospitalityBASIC SALARY : Market RelatedSTART DATE :

A recent professional profile photo is to accompany your application EMPLOYMENT TYPE : Permanent SECTOR : Hospitality BASIC SALARY : Market Related START DATE

A recent professional profile photo is to accompany your applicationEMPLOYMENT TYPE : PermanentSECTOR : HospitalityBASIC SALARY : Market RelatedSTART DATE :

Hospitality and Outdoor- New Vacancy-Executive ChefLuxury Lodge- North WestRequirementsMinimum of 3-5 Years previous Head/Executive chef experience in a

Job Description Scope of position: The Commis Chef will be focused, with special attention placed upon continuous practice to master skills and tasks assigned

Employer DescriptionA beautiful 5* exclusive Game Lodge/Hotel located in the Eastern Cape.Job DescriptionOur client, an exclusive 5* Game Lodge seeks a

The Head chef will be responsible to develop and standardize recipes, maintain safety and sanitation in the kitchen, maintain equipment, design food

Are you a talented, SEASONED and experienced Executive Chef looking for a new and exciting opportunity? We are currently seeking a 3+ star Executive Chef to

We burst onto the restaurant scene in 1997, when we shook up London and showed the UK a new way of eating. Part of this was the 'kaiten' conveyor belt and