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Senior Banqueting Sous Chef

Train and motivate kitchen staff members. Manage the banqueting section on a daily basis. Create and maintain recipes for Banqueting purposes. Staff rostering. Maintain and achieve food costing targets. Maintain and implement hygiene standards. Assist with monthly stock takes. Minimum of 3 - 5 years experience in a senior Banqueting chef position in a 4/5* Hotel / Lodge Strong leader who have been in charge of employees before. Must have grade 12. Formal cooking degree/diploma . Experience in running functions of up to 250 pax Apply with full detailed CV and recent photo (State notice period and salary expectation)

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