Description:
QualificationsCulinary Arts Diploma or relevant professional chef certification. HACCP or Food Safety certification (advantageous). Leadership or kitchen management training beneficial. Experience
35+ years professional kitchen experience. At least 12 years in a senior role such as Chef de Partie or Junior Sous Chef. Experience in hotels, restaurants, or lodges preferred. Skills & Competencies
Strong cooking skills across multiple stations. Ability to lead, supervise, and mentor staff. Excellent time management and organisational abilities. Solid understanding of food cost, wastage control, and stock procedures. Ability to work calmly under pressure. Personal Attributes
Passionate about culinary excellence. Reliable, disciplined, and proactive. Creative with strong attention to detail. Team-oriented with strong communication skills. Able to adapt to fast-paced kitchen environments.
19 Dec 2025;
from:
gumtree.co.za