Job Description
Minimum Education & Qualifications:
- Culinary qualification or relevant professional chef training (Diploma or Certificate preferred)
- Food safety and hygiene certification (advantageous)
- Minimum 35 years experience in a professional kitchen
- Experience in a senior chef de partie or sous chef role preferred
- Exposure to high-volume service environments (hotel, lodge, or restaurant)
- Strong culinary and cooking skills across multiple sections
- Ability to lead and supervise a kitchen team effectively
- Excellent knowledge of food safety and hygiene standards
- Strong organisational and time management skills
- Ability to work under pressure in a fast-paced environment
- Good communication and interpersonal skills
- Attention to detail and consistency in food presentation ...
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