Required for busy luxury hotel & conference centre
R30-R40K
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Min 4 years’ experience as an Executive Sous/Head Chef in a luxury hotel kitchen
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Food and recipe costings
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Good planning & organisational skills
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Problem-solving & decision-making skills
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Understanding of labour, health & safety regulations, employment laws
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Very well spoken and enjoy interacting with guests
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Responsible and accountable with high standards and work ethics
To apply, send full CV + photo + references
٭ HOSPITALITY PLACEMENTS – CELEBRATING 25 YEARS ٭
Integrity. Professionalism. Service
Est. 1999
Please note that due to high application volumes, we regret that only shortlisted applicants will be contacted.
