JOB SUMMARY: - In this role, you will oversee our bakery operations, craft exceptional pastries and desserts, and develop unique recipes for our menus. As an educator, you will inspire students by designing, coordinating, and teaching pastry arts courses at a diploma level. Scope of the role: - Pastry preparations - Teaching & student mentorship - Curriculum development - Setting exa
Responsibilities - Prepare and cook meals according to approved menus. - Ensure food quality and presentation standards. - Maintain cleanliness of the kitchen and food preparation areas. - Monitor food stock levels and report shortages. - Receive and store food supplies appropriately. - Ensure proper food handling and storage procedures. - Operate kitchen equipment safely. -
Job Purpose - The Executive Sous Chef is responsible for assisting the Executive Chef in overseeing all kitchen operation as a successful independent profit centre, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the kitchen operation and administration. KEY RESPONSIBILITIES - Ensure the food production strategy is understood in all sections of th
POSITION SUMMARY - The Chef will be responsible for planning, preparing, & delivering delicious, nutritious, & visually appealing meals for patients, staff, and visitors. The ideal candidate will have more experience in food production, a strong understanding of dietary requirements, & a commitment to maintaining the highest standards of food safety & hygiene. KEY DUTIES AND RESPONSIBILITIES
JOB SUMMARY Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff. Assists in coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction w
Minimum Qualifications: - Experience: Minimum of 2 years in a similar role. - Sector Requirement: Must have prior work experience within the hospitality industry. - Education: Must possess a relevant professional certification (Culinary, Business Administration, Supply Chain, or Finance). go to method of application »
Job Description Business Performance - Set periodical budget & forecast - Analyze monthly P&L and month-end reports, identify deviation from business plan goals - Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department. Operation - Develop and update departmental SOP Manual, detaili
Job Description Business Performance - Set periodical budget & forecast - Analyze monthly P&L and month-end reports, identify deviation from business plan goals - Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department. Operation - Develop and update departmental SOP Manual, detaili
JOB SUMMARY: - In this role, you will oversee our bakery operations, craft exceptional pastries and desserts, and develop unique recipes for our menus. As an educator, you will inspire students by designing, coordinating, and teaching pastry arts courses at a diploma level. Scope of the role: - Pastry preparations - Teaching & student mentorship - Curriculum development - Setting exa
JOB SUMMARY: - In this role, you will oversee our bakery operations, craft exceptional pastries and desserts, and develop unique recipes for our menus. As an educator, you will inspire students by designing, coordinating, and teaching pastry arts courses at a diploma level. Scope of the role: - Pastry preparations - Teaching & student mentorship - Curriculum development - Setting exa
For appointment to this grade, a candidate must have:- - A Diploma in Technical Education in the relevant field from a recognized institution; OR - Diploma in any of the following fields: - For Instructor III- Catering and Hospitality Management, the fields are: - Catering & Hospitality Management, Catering and Accommodation Management, Hotel and Hospitality Management or Food and Beve
YOU NEED: - Certificate or diploma in Culinary Arts, Food Production or a related field. - At least three years' experience in banqueting, events or high-volume food production, preferably in a four- or five-star hotel. - Strong food preparation, presentation and hygiene skills. - Ability to work under pressure and meet strict timelines. - Good leadership, communication and teamwork