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We are looking to employ two young vibrant talented committed healthy young chefs to train under
regulations are being strictly adhered to Ensure all chefs are familiar with the day s requirements Ensure
Sous Chefs to join our team! The position assists the Executive Chef/Chef in the supervision
Std 8 9 and 10. Do you have Flair in cooking? If the answer is yes! Then this is for you. You must be willing to learn. Candidates are placed with companies around Durban and KZN after training. Candidates will start to work in July 2013. This is a
Am Richman salima Malawian by nationality with aged 40 . seeeking for a job as a chef self 14years experience in Malawi and 6 month training in german then 2 yrs woking in JHB including as a house keeper you can contact on 084 217 6581/ 083 475 1941
Chef de Partie is required for a fine dinning restaurant in a hotel . Only chefs with proven
available : 1 x chef de parti / 4 x commi chefs / 4 x stir fry cooks. Chef de parti and commi chefs must
Pizza chefs Pasta chefs Salad ladies and scullery staff required for new pizzeria with wood burning
kitchens Will be the chefs number two so will n
Our client at a top luxury lodge in the Sabi Sands area is recruiting for a Senior Pastry Chef. The candidate could also apply as part of a couple should the partner be able to fill the position of Sous Chef or Game Ranger. Minimum Requirements Matric A minimum of 6 years work experience ideally 3 years as a trainee and 3 years in a well-recognised establishment.
Our client is currently recruiting for a Head Chef for their stunning lodge on a private nature reserve. The ideal candidate will hold a tertiary qualification in professional cookery from a recognised institute with at least three years solid experience as a Sous Chef in a luxury unit. Candidates with international experience and game lodge experience will enjoy preference.
Our client with a five star lodge in the Sabi area is currently recruiting for a Sous Chef to take charge of a small brigade for this 6-roomedd unit. Minimum Requirements Matric A minimum of 5 years management experience in a medium sized kitchen International / Relais et Châteaux / Michelin experience in a similar 5 star establishment Experience in fine dining a la carte service Fully computer literate Skills and Abilities Excellent understanding of kitchen procedure and timing requirements good planning and organisational skills An absolute passion for cheffing and kitchen-related duties and be determined to grow in this area Good communication skills Good cooking skills able to present healthy innovative and modern dishes Able to work under pressure Understanding of health and hygiene issues safety procedures and the use of fire fighting equipment and first aid training
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