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JUNIOR SOUS CHEF R10 000 – R13 000 live in A minimum of 5 years management experience in a medium sized kitchen International experience in a similar 5 star establishment Experience in fine dinning and a la carte service Ability to produce innovative and modern dishes to the highest of standards Ability to be flexible and adaptable Excellent understanding of kitchen procedure and timing requirements Excellent planning and organisational skills Good interpersonal and communication skills (verbal and written) Working knowledge of Health Safety and hygiene practice.

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