Key Responsibilities: Assist the Executive Chef in overseeing all aspects of the kitchen, including food preparation, cooking, and presentation. Supervise and train kitchen staff, ensuring adherence to recipes, portion sizes, and quality standards. Collabo

We are a reputable 4-star hotel nestled in the scenic landscapes of Graskop, Mpumalanga. With 35 rooms and expanding to 48 rooms later this year, our property features two restaurants, a function marquee, and a Conference Centre, catering to both leisure a

Key Responsibilities: Assist the Executive Chef in menu planning, recipe development, and food costing, ensuring that menus reflect seasonal ingredients and local flavors while meeting the lodge`s standards of quality and presentation. Supervise and coordi

Responsibilities: Stock Control and Inventory Management: Maintain meticulous records of kitchen inventory, including food supplies, equipment, and consumables. Implement effective stock control procedures to minimize waste and ensure sufficient supplies f

Candidate Requirements: Matric Certificate Culinary Diploma Preferably 4 years previous in a senior chef role Own transport with valid drivers license Leadership and management skills Able to work in a team Basic computer skills Exceptional customer-servic

Candidate requirements: Must have at least 5 years of experience in a hotel kitchen as a sous chef. A valid RSA ID is essential. A valid driver`s license is essential. Must have experience in health and safety and be able to maintain and implement it in th

Key Responsibilities: Assisting the Head Chef in menu planning, food preparation, and culinary operations management. Supervising kitchen staff and ensuring adherence to recipes, portion sizes, and quality standards. Training and mentoring junior chefs and

Must have at least 5 years experience in a hotel kitchen as a sous chef. Must have experience with Q-pro or similar audit systems To assist the Executive Chef in co-coordinating and supervising the running of the entire kitchen department with the aim of m

Key Responsibilities: Assist the Executive Chef in overseeing all aspects of the kitchen, including food preparation, cooking, and presentation. Supervise and train kitchen staff, ensuring adherence to recipes, portion sizes, and quality standards. Collabo

We are a reputable 4-star hotel nestled in the scenic landscapes of Graskop, Mpumalanga. With 35 rooms and expanding to 48 rooms later this year, our property features two restaurants, a function marquee, and a Conference Centre, catering to both leisure a

Key Responsibilities: Assist the Executive Chef in menu planning, recipe development, and food costing, ensuring that menus reflect seasonal ingredients and local flavors while meeting the lodge`s standards of quality and presentation. Supervise and coordi

Responsibilities: Stock Control and Inventory Management: Maintain meticulous records of kitchen inventory, including food supplies, equipment, and consumables. Implement effective stock control procedures to minimize waste and ensure sufficient supplies f

Candidate Requirements: Matric Certificate Culinary Diploma Preferably 4 years previous in a senior chef role Own transport with valid drivers license Leadership and management skills Able to work in a team Basic computer skills Exceptional customer-servic

Candidate requirements: Must have at least 5 years of experience in a hotel kitchen as a sous chef. A valid RSA ID is essential. A valid driver`s license is essential. Must have experience in health and safety and be able to maintain and implement it in th

Key Responsibilities: Assisting the Head Chef in menu planning, food preparation, and culinary operations management. Supervising kitchen staff and ensuring adherence to recipes, portion sizes, and quality standards. Training and mentoring junior chefs and

Must have at least 5 years experience in a hotel kitchen as a sous chef. Must have experience with Q-pro or similar audit systems To assist the Executive Chef in co-coordinating and supervising the running of the entire kitchen department with the aim of m

Key Responsibilities: Assist the Executive Chef in overseeing all aspects of the kitchen, including food preparation, cooking, and presentation. Supervise and train kitchen staff, ensuring adherence to recipes, portion sizes, and quality standards. Collabo

We are a reputable 4-star hotel nestled in the scenic landscapes of Graskop, Mpumalanga. With 35 rooms and expanding to 48 rooms later this year, our property features two restaurants, a function marquee, and a Conference Centre, catering to both leisure a

Key Responsibilities: Assist the Executive Chef in menu planning, recipe development, and food costing, ensuring that menus reflect seasonal ingredients and local flavors while meeting the lodge`s standards of quality and presentation. Supervise and coordi

Responsibilities: Stock Control and Inventory Management: Maintain meticulous records of kitchen inventory, including food supplies, equipment, and consumables. Implement effective stock control procedures to minimize waste and ensure sufficient supplies f

Candidate Requirements: Matric Certificate Culinary Diploma Preferably 4 years previous in a senior chef role Own transport with valid drivers license Leadership and management skills Able to work in a team Basic computer skills Exceptional customer-servic

Candidate requirements: Must have at least 5 years of experience in a hotel kitchen as a sous chef. A valid RSA ID is essential. A valid driver`s license is essential. Must have experience in health and safety and be able to maintain and implement it in th

Key Responsibilities: Assisting the Head Chef in menu planning, food preparation, and culinary operations management. Supervising kitchen staff and ensuring adherence to recipes, portion sizes, and quality standards. Training and mentoring junior chefs and

Must have at least 5 years experience in a hotel kitchen as a sous chef. Must have experience with Q-pro or similar audit systems To assist the Executive Chef in co-coordinating and supervising the running of the entire kitchen department with the aim of m