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Sous Chef

Must have matric with tertiary culinary qualification and at least 2 - 3 years experience in a Senior Chef de Partie and Sous Chef position. Experience in Table d'Hôte and buffet setups. Excellent administrator and must be computer literate. Excellent knowledge of stock control, ordering, budgets etc. The primary objective of the position is to assist the Kitchen Manager in the day to day running operations of the kitchen, ensuring quality control and improving guest satisfaction. Single live in position - must be comfortable living / working in an isolated environment. liz@lfhr.co.za

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