"Thanks to Lodgestaff.com I found an assistant management couple and am really excited to add them to our staff. I will always make use of this excellent service available to the South African hospitality industry." Louisa Strydom, Riverside Lodge, Aliwal North
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To assist the Executive Chef with the planning and execution of daily food production .Identification, control and escalation of potential risks which may lead to increased costs by cutting down labour cost & wastage. Portion control. Deliver exceptional service that exceeds customers’ expectations through proactive, innovative and appropriate solutions. Support of quality and compliance standards in business processes by compliance to the OSHACT ensure safe working conditions; identify ACCAP; Practice clean as you go (monitor temperature log & sanitise all the time);
Must be fully literate and able to read and interpret policies, procedures and communications. Must have a good grammatical application to compile menus, inter-departmental and Management reports. - Must be fully numerate to be able to perform relative calculations, statistics and be able to interpret basic accounts and financial statements/ reports/ invoices. - English for the purposes of communicating with GUESTS and management. - Must be able to maintain physical stamina to personally supervise areas of responsibility. - Matric plus post graduate qualification related to Hotel / Food Service Management. 2 years contract . Benefits: Housing, service charge, transport allowance, return flight at end of contract. Some Experience in Africa an Advantage but not essential, will be required to assist the Head/ Executive Chef in the management of the kitchen and overall food preparation/ production in accordance with the Hotel’s operational requirements. May act in the capacity of Head Chef during service times, supervising kitchen personnel, assisting in mise en place, food preparation, cooking, managing the food orders at the pass and overall kitchen management and standards of food production. Checks kitchen readiness, stocks, storage, cleanliness, etc prior to service and is responsible for ensuring the Minimum GUEST Service standards are being met. May be responsible for STAFF training. Forecast anticipated volumes of business and schedules STAFF accordingly. May be required to review the menus, compile special function menus, complete menu costings and maintain records of cost of sales, stocktaking, etc. Responsible for the control of kitchen food stocks, purchasing, receiving, storage and issuing of goods purchased and the control, maintenance and cleaning of kitchen operating equipment and stocks.
· Reference: LS-66390-1010-053 · Salary: On Application · Country: South Africa · Province: Western Cape · Date Posted: 10 Mar 2014 · Employer type: Catering Company
Erinvale Estate Hotel & Spa in Somerset West has an exciting new position for a qualified and experienced Sous Chef. As 2 i/c to our Head Chef you will be responsible for planning and directing food preparation in the kitchen. This position will also involve a large degree of supervising other kitchen staff as well as keeping an eye out for problems that often arise in a kitchen.
Remuneration will be negotiable but will depend on experience and qualification.
Please send your CV to email@example.com
Applications close on Friday 14th March 2014
· Reference: LS-64697-1011 · Salary: Negotiable · Country: South Africa · Province: Western Cape · Date Posted: 24 Feb 2014 · Employer type: Hotel
Reporting to the Unit Manager, the incumbent will be responsible to perform a variety of tasks associated with food production, front of house services and any general support required with due regard to all Health & Safety and Food Safety regulations. To perform general duties which support the efficient running of a contract or unit in line with contractual requirements and support the Food Service Manager to deliver great service to our customers
Education and experience required:
Working experience in Hospitality/Catering Industry
Customer service experience
Ability to work under pressure whilst maintaining a positive attitude
Knowledge Skills and Competencies required:
Passionate about delivering a world class service to our clients and customers
Acts with honesty and integrity
Excellent communication skills
Excellent customer services skills
Customer Service focused
Takes pride in personal appearance and hygiene
Key areas of responsibilities:
To be polite, professional and friendly at all times with customers, clients and colleagues
To ensure the highest level of customer care is adhered to at all times
To ensure all displays, counters and seating areas comply with company and statutory health and hygienic requirements
To serve customers with hot and cold food and beverages on a counter during service times
Inform chef/manager in advance of any menu shortages in order to ensure a quick and efficient service and to keep queues to a minimum
Manage stock control in all dry stores on a daily basis & ensure weekly stock figures are correct
To ensure portion control, preparation and storage methods avoid wastage and keep down costs
To help with regular stock takes as and when required
To maintain temperature records as required and to report any variance
Be able to comply with legislation and follow all rules and regulation laid down in the staff handbook and unit policy statements, with regard to uniform,personal hygiene, health and safety
Compass Group South Africa is committed to Employment Equity in line with legislation and will give first preference to candidates as per Equity requirements
Kindly note that your CV will be entered into a talent poool and we might contract you in future.
· Reference: LS-65807-3010-017 · Salary: TBD · Country: South Africa · Province: Western Cape · Date Posted: 30 Jan 2014 · Employer type: Catering Company
Certified Top Employer 2014 Hotel Group Requires the assistance of an experienced Executive Chef to take full responsibility for the running of the kitchen.
Ensure that a professional appearance is projected
Exec Chef must wear the correct uniform consisting of:Â
Chefâ€™s pants, white chefs jacket, apron, name badge, and hat and neckerchief.
Exec chef must ensure that he/she and the kitchen staff must be in a neat appearance all the time.
No jewelry except a watch is allowed to be worn.
No open shoes or sandals are allowed to be worn in the kitchen.
Hands must be washed before and after handling food.
Nails must be kept short and clean.
Ensure that guest queries and complaints are being dealt with in an efficient, prompt and courteous manner.
Colleague must deal with complaints immediately and then notify his superior.
To ensure that the operation of the kitchen is carried out smoothly, achieving maximum standard of food quality and guest satisfaction.
Food presentation and quality of food must be of the highest standard at all times
Make use of a picture gallery to ensure that you maintain consistency in quality and presentation.Â
Ensure that personal cleanliness and hygiene is maintained.
Display health and Hygiene posters in your kitchen.
Conduct regular audits to ensure complete and utter hygiene standards in the kitchen, please record these findings.
All hygiene and pest control service protocols need to be filed.
To ensure that all areas under your control satisfy the correct stringent hygiene requirements and staff
To ensure that a high level of cleanliness is maintained at all times
Create a Cleaning chart of daily cleaning and hygienic Expectations for each and every workstation and general areas. Display this chart on the kitchen notice board
To ensure that there is a preventative Cleaning program in place so that equipment is cleaned on a regular basis
Maintain safe working conditions for all colleagues and ensure health and safety regulations.
Timeous production of quality food at optimal cost under hygienic conditions.
Establish Daily supervision; Delegate to sous Chef and floor Chefs.
Spend 30 minutes per meal period in the restaurant.
Liaise on a daily basis with the guest in the hotel and hand in a weekly feedback report
Check in house guest list on a daily basis, initial this report and file.
Smooth running of the kitchen must be ensured daily
To ensure that all food service points viz. buffets or breakaway stations, are set up correctly in accordance with the functionâ€™s or daily requirements
providing assistance on menu choice and costing thereof
Present all menus for prospective clients and /or menus for functions at Management request
To hold daily meetings with F&B service manager, Banqueting co-coordinator and General manager to ensure that functions are correctly interpreted and that any VIPâ€™s checking into the hotel are identified and recognized timeously.
Stocks takes are to be done together with the storekeeper and the Financial controller
No unauthorized staff must be allowed in the kitchen.
No unauthorized staffs are allowed in the back of the buffet unless it is work related.
To adhere to the companies disciplinary and grievance procedure
And to attend and/or chair such procedures as and when requested
To ensure that all staff under your control are fully informed in respect of disciplinary procedures, the handling of grievances etc
Issue written instructions as per the Orion format
If absenteeism persists use the company rules and Regulations to correct performance. (personnel under code of conduct)
Any staff deviation must be dealt with in terms of the company code of conduct Personal under code of conduct)
Staff rosters must be clearly visible and controlled and issued on a Weekly basis every Thursday for commencement Monday. Shift loan system must be adhered to.
Monthly minuted staff meetings must be held
Conduct monthly goals and record achievements
Mentorship program â€“ select 1 member of you staff per week to be trained by you for the whole week please record training progress and areas covered Monday- Friday.
Ensure that the required level of discipline is maintained.
Display a preventative maintenance plan in the Kitchen ad adhere strictly for each section and kitchen cleaning schedules.
Ensure that all operating equipment is in working condition.Â
Consider changes or replacement of equipment, fixtures and procedures trough out the department.
To plan menuâ€™s according to allocated meal allocations and youâ€™re agreed upon food cost of maximum 34 %
To ensure that all menus are constantly updated, paying special attention to seasonal availability and specials.
To ensure that all menu prices are calculated correctly to obtain maximum profit
To ensure that all stocks are ordered to the correct quantities, quality and price.
Purchase stock as per operational requirements.
To communicate daily with the storekeeper to ensure that the correct stocks are kept
Menu costing must be updated on a monthly basis. (for A la carte and buffet and snack menu)
Check on a daily basis the previous days sales report to determine which items sold to see if the stock in the kitchen is sufficient.
To act upon stock shortages immediately as and when they occur, and amend Menu accordingly.
To ensure that menus are available at all times.
Ensure that you do a a la Carte when the number of guest in the Hotel falls to below 30.
Ensure that the minimum specifications on the buffet are adhered to on a daily basis and for all three meal periods minimum standards must be adhered to.
Unit specific menu instructions must be followed for example theme dinner evenings, buffet standards, breakfast standards and conference break snacks.
To ensure that all stocks are being kept secure and under the correct conditions and issuing procedures are adhered.
To hold weekly maintenance checks with the Maintenance manager to ensure that no equipment breaks down.
Do a daily check on al menus utilizing the a la carte preparation sheet
To do a quarterly assessment of all menus in place.Â
Assess purchase prices continuously and negotiate with suppliers continuously.
Have available stock sheets for each storage facility.
Check store facilities temperature daily and record.
Spot check stock holding items daily.
Reference to stock reporting procedure to be on hand
Receive issues every morning at 8H00 am or allocated issue times
To ensure that attendance registers are kept daily and that any absenteeism is immediately recorded in the attendance register. Put in shift loan system must be executed.
To ensure that a full stock take are done in mid-month and month end to ensure that the correct paper work is submitted to the accounts department and food cost achieved.
Purchase procedures are followed. (Purchase policies, meat list, etc.)
Ensure that the monthly kitchen report, including all supporting documents must be submitted monthly to group executive chef.
To ensure complete and utter staff coverage throughout the working day to cover all three-meal periods. And functions keeping in mind cost effectiveness and productivity.
Obtain on a daily basis the day end Reports from the receptionist on duty and analyze the previous days sales.
Using checklist ensure that stock issued corresponds with items sold.
All stock sheets to be done in pen and signed off by you for verification.
Monthly operating stock take equipment to be done.
Ensure that the first aid box is correctly stocked.
Ensure that all chemicals and detertions are stocked and available.
Ensure that correct cleaning procedures are fulfilled.
Organize an efficient flow of production and, at the same time, maintain minimum but adequate staffing.
To ensure that all kitchen Colleagues are being trained to company standards Bring course material back to the unit and implement what has been learned
To attend training courses presented by Orion business solutions.
To ensure that all staff are correctly and constantly trained to conduct good portion control and pleasing presentation of all dishes is maintained
Ensure that all kitchen personnel are continuously trained on cleaning procedures.Â
To constantly update your knowledge and skills for the good of the establishment and the profession
Attend monthly coaching and utilize the Orion goal setting procedure on a monthly basis
Ensure that you receive literature pertaining food in SA
Effective people management in order to maximize the potential and effectiveness of staff.
Follow instructions from management as per Orion rules and regulations.
Refer to the Conditions of Employment and Code of Conduct.
Carry out any other duties as may be required from time to time.Â
Minimum requirements â€“ 5 years as an Executive Chef in a hotel group and tertiary qualificationÂ
Please note: Should you not hear from us within 2 weeks, please consider your application as unsuccessful.
Minimum requirements - 5 years as an Executive Chef in a hotel group and tertiary qualification.
· Reference: LS-65854-3003 · Salary: R18-R22k CTC · Country: South Africa · Province: Western Cape · Date Posted: 30 Jan 2014 · Employer type: Hotel
A 5* Boutique hotels seeks qualified and experienced sous chef who has worked in game lodges or boutique hotels. Will be responsible for running a shift and all food production for breakfast, lunch and dinner for upto 40 guests. Strong on pastry. Own transport preferred.
Full and detailed cv required with a head and shoulder photo, as well as the contact emails addresses of last 3 direct superiors, for reference checks. Applicants who do not have the above experience, will not be contacted or corresponded with. Open to South African citizens only or non citizens with a valid work permit/visa.
· Reference: LS-65589-1609 · Salary: R6500 + ACCOM · Country: South Africa · Province: Western Cape · Date Posted: 16 Jan 2014 · Employer type: Beach/Island Resort
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