Sous Chef - Banqueting

Qualifications : Matric coupled with Culinary Arts Diploma (Internationally recognized) Fully computer literate - MS Office Suite, SAP, POS, Fluent in English and afrikaans Minimum of 3 years culinary experience within a 5* hotel and / or resort environment Physically fit - ability to work shifts and weekends, public holidays, etc. Competencies : Excellent Interpersonal Skills Leadership skills Team-player ability to work with a diverse cultural group Adaptable Excellent communication skills Problem solving Financial acumen Passionate Adaptable to ever changing culinary trends