Lead daily buffet production and presentation
Provide creative input into menus and service displays
Supervise and coordinate shift teams in the absence of senior management
Maintain strong technical and organizational skills
Ensure consistent quality, hygiene, and efficiency standards
Oversee stock control, ordering, and requisitions
Minimum 5 years' experience as a chef in an upmarket hotel, restaurant, or buffet environment
Matric
Relevant tertiary culinary qualification
Between 5 - 7 Years
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