Company Description Radisson Hotel Group is one of the worlds largest hotel groups with ten distinctive hotel brands, and more than 1,500 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise
Company Description Radisson Hotel Group is one of the worlds largest hotel groups with ten distinctive hotel brands, and more than 1,500 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise
POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and
POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs.
POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and
Personal Chef Capsicum Culinary Studio JHB - Central, Gauteng, ZA Chef de Partie is responsible for managing and overseeing a specific section of the kitchen, ensuring that all food preparation and production is completed to the required quality, presentation,
Market Floor Manager Location: Cape Town Department: Operations Reporting to: Assistant General Manager Time Out Market is a global food and cultural market leveraging the editorial curation of Time Out Media to bring the best of
The Stewarding Supervisor is responsible for leading and supervising the Back of House stewarding operation, ensuring the highest standards of cleanliness, sanitation, hygiene, safety, and operational efficiency across the kitchens and BOH areas. Working within a
An opportunity has become available to lead the pre-opening and ongoing operations of a new premium, high-energy restaurant opening in a key location at the V&A Waterfront in Cape Town. Backed by an international lifestyle-hospitality group,
POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and
Minimum criteria required: - Diploma or other formal qualification in Culinary Arts - Minimum of 5 years experience in a senior culinary role within a 5-star lodge or hospitality environment - Proven leadership experience managing kitchen
Minimum Requirements Professional Chef qualification with relevant certificates. Minimum of 3 years experience as a Sous Chef or in a more senior culinary role. Strong knowledge of food preparation, presentation, and kitchen management. Experience catering for both large
Job title : Executive Chef Location : Polokwane Salary: R28 000 – R35 000 CTC per month Job Duties: Oversee the culinary operations of the hotel Responsible for menu planning, food preparation, and kitchen management Lead and
Job title : Chef de Partie Location : Groblersbrug Salary: R9 000 – R11 000 Live-in position / Accommodation provided Job Duties: Manage a specific section of the kitchen, hot or cold section Prepare and present high
Qualifications Professional Chef Qualification / Culinary Diploma (essential) Food Safety and Hygiene Certification (advantageous) Experience Minimum 24 years experience in a professional kitchen Previous experience as a Chef de Partie or similar role preferred Experience in hospitality, luxury
Minimum Education & Qualifications: Culinary qualification or relevant professional chef training (Diploma or Certificate preferred) Food safety and hygiene certification (advantageous) Experience: Minimum 35 years experience in a professional kitchen Experience in a senior chef de partie or
Minimum Qualifications Certificate or Diploma in Culinary Arts, Professional Cookery, or Hospitality. Food Safety and Hygiene Certification (HACCP knowledge preferred). Experience Minimum of 35 years experience in a professional kitchen. Previous experience as a Chef de Partie
Minimum Qualifications Diploma or Degree in Culinary Arts, Professional Cookery, or Hospitality Management. Food Safety and Hygiene Certification (HACCP preferred). Additional culinary certifications are advantageous. Experience Minimum of 810 years experience in professional kitchens. At least
Alberton, Gauteng, South Africa (On-site) Responsibilities Ensure adherence to Health and Safety regulations and appropriate hygiene practices. This means that the chef should be appropriately clothed in line with H&S prescriptions. It also means that the kitchen
Position Detail Overall Purpose of the Job This role, like all others in the group, must prioritise “making every guest a returning and referring guest”. Performs various kitchen duties, such as meal preparation, in line with