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Your search for Chef & Kitchen in Western Cape returned 9 results(s). The latest jobs are listed first.

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WARNING: Please do not apply for a job if you do not fit the requirements. Your application will not be considered if you are not qualified.


Search Results 1 - 9 of 9
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1

Head Chef - Garden Route
Description:
Game Lodge in the Garden Route seeks to employ a suitably qualified Head Chef. The incumbent will be responsible for the day to day running of the entire kitchen, meeting budgetary targets, staff management, menu design, and constantly improving standards and output.

Skills/Requirements:
  • At least 5 years experience in similar position
  • Staff Management, coaching and disciplinary procedures
  • Ordering, stock management, waste control
  • Staff rosters and managing overtime hours worked
  • Menu design for a la carte, functions and specials events
  • High level of creativity
  • Ensuring standards of preparation and presentation are continuously met and exceeded
  • Attending daily Head of Department meetings and conducting monthly meetings within own department.


· Reference: LS-72549-0310
· Salary: On Application, Dep on Experience.
· Country: South Africa
· Province: Western Cape
· Date Posted: 03 Feb 2016
· Employer type: Game Farm & Lodge

Sous Chef - Winelands
Description:
Click for a profile of Lodge Recruitments Lodge requires Sous Chef with 10 years experience in a lodge environment to assist the head chef in this boutique kitchen 1 hour from Cape Town in the beautiful Cape Winelands.

Skills/Requirements:
Good experience of running a Lodge Style kitchen.

· Reference: LS-72545-0204
· Salary: R5 000 negotiable dep on experience
· Country: South Africa
· Province: Western Cape
· Date Posted: 02 Feb 2016
· Employer type: Game Farm & Lodge

Demi Chef De Partie X 2 - Cape town
Description:
Click for a profile of Sjef Recruitment
  • To ensure that section stock levels are correct and where required requisitioned in accordance with SOP
  • To ensure that Mise en place requirements are planned, actioned and handed over in accordance with SOP
  • All food prepared is done in accordance with recipes an RCH and LHW time standards
  • Section is set up and managed to maximise productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelines
  • Section's WIF Stock is cleaned, organised, labeled and rotated in accordance with SOP
.

Skills/Requirements:
  • Diploma in Food Preparation and Culinary Arts
  • Must have at least 1 years experience in a 5* Hotel or Fine Dining Establishment
  • Neat with high regard for personal hygiene and presentation
  • Solid English verbal communication skills
  • Understanding and application of basic math calculations
  • Able to work flexible hours, weekends and holidays
.

· Reference: LS-72535-0103
· Salary: Market related
· Country: South Africa
· Province: Western Cape
· Date Posted: 01 Feb 2016
· Employer type: Hotel

Chef De Partie – 5 Star Hotel - Cape town
Description:
Click for a profile of Sjef Recruitment Key Performance Objectives:

  • To manage section and section staff ensuring that:
  • Section stock levels are correct and where required requisitioned in accordance with SOP
  • Mise en place requirements are planned, actioned and handed over in accordance with SOP
  • All food prepared is done in accordance with recipes an RCH and LHW time standards
  • Section is set up and managed to maximise productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelines
  • Section's WIF Stock is cleaned, organised, labeled and rotated in accordance with SOP
  • To communicate any challenges re. equipment, food and staff to the chef on duty as soon as it becomes known
  • To train staff on an ongoing basis to ensure they are always up to standard with current menu recipes and standards
  • Advise kitchen management of order requirements for section stock in accordance with business levels ensuring sufficient stock and no wastage
  • Ensure that fridge temperatures are monitored and reported daily
.

Skills/Requirements:
  • Diploma in Food Preparation and Culinary Arts
  • Must have at least 1 years experience in a 5* Hotel or Fine Dining Establishment
  • Good knife skills
  • Neat with high regard for personal hygiene and presentation
  • Solid English verbal communication skills
  • Understanding and application of basic math calculations
  • Able to work flexible hours, weekends and holidays with a long cycle of consecutive work days
.

· Reference: LS-72534-0103
· Salary: highly neg
· Country: South Africa
· Province: Western Cape
· Date Posted: 01 Feb 2016
· Employer type: Hotel

Management Couple - Swellendam
Description:
Click for a profile of Hotelstaff Africa (Pty) Ltd Swellendam - Busy 5* Country Hotel in is requiring new management, a General Manager / Head Chef couple, to oversee all aspects of the day to day running of this Hotel. Due to the nature of our property, a hands-on approach is required. Applicants need to be comfortable assisting in all aspects of the hotel to exceed guest expectation during their stay.

Skills/Requirements:
Applicants are required:

  • To be passionate about hospitality and tourism
  • To be presentable, neat, confident, elegant, well spoken, warm and friendly
  • To be strong leaders and have great communication and problem-solving skills
  • To have excellent customer service skills
  • To be able to work effectively and comfortably with each other and within a team
  • To be able to multi-task, work calmly under pressure and with a clear focus on guest satisfaction
  • To be extra organised with an acute eye for detail
  • To have a minimum of 5 years' experience in their respective fields
General Management Duties:

  • Responsible for the day-to-day management of the hotel and its staff, with a complete hands-on approach. This may include reception duties or serving meals if the need arises.
  • Assist with promoting and marketing of the hotel
  • Managing budgets, financial plans as well as controlling expenditure
  • Maintaining statistical, financial and marketing reports
  • Setting and achieving sales and profit targets
  • Devising marketing and revenue management strategies
  • Recruiting, training and monitoring staff
  • Planning work schedules for staff
  • Meeting and greeting of guests
  • Dealing with guest complaints and comments
  • Addressing problems and troubleshooting
  • Supervising maintenance, supplies, renovations and furnishings
  • Dealing with suppliers
  • Carrying out detailed inspections of the property and services
  • Ensuring compliance with licensing laws, health and safety and other regulations
Head Chef/Kitchen Management Duties:

  • Responsible for the day-to-day preparations of meals as well as the management of the hotel kitchen, hotel bar and its staff.
  • Training and managing of kitchen staff and supervising/co-ordinating all related culinary activities
  • Daily supervision of kitchen staff with responsibility for hiring, discipline and performance reviews
  • Devising and developing of recipes to an exceptional 5* standard
  • Standardising of recipes to ensure consistent excellent quality
  • Establishing presentation techniques and quality standards
  • Estimating food & beverage consumption and purchasing of food & beverage
  • Managing of suppliers, sourcing of new ‘local' suppliers, utilising high quality ingredients, locally and ethically sourced
  • Managing of the vegetable garden
  • Planning and pricing of menus
  • Ensuring proper equipment operation/maintenance and ensuring proper safety and sanitation in the kitchen, bar and dining room
  • Ensuring compliance with licensing laws, health and safety and other necessary regulations
.

· Reference: LS-72532-0102
· Salary: R20 000 - R25 000 Neg
· Country: South Africa
· Province: Western Cape
· Date Posted: 01 Feb 2016
· Employer type: Hotel

Chef De Partie - GEORGE
Description:
Fancourt is now accepting applications for a Chef de Partie - someone who has drive and passion for the industry, with the ability to keep up with the high pace, and a sincere commitment to exceed expectations.

The ideal candidate will have good interpersonal skills, have a friendly attitude towards people, can comfortably and engagingly communicate with colleagues, superiors and guests, and relish the opportunity to wow his clients.


Skills/Requirements:
The position requires that the candidate have a minimum qualification of Grade 12 and 6 months formal chef's training, coupled with at least 3 years as a Commis Chef in a 4*/5* environment. Computer literacy on MS Office, SAP, will be an advantage.

Application Process:

Closing Date:

Sunday, 31 January 2016

What to submit:

1. An up-to-date CV, and

2. A copy of your ID document and Matric certificate or equivalent.

PLEASE NOTE:

The Company's Employment Equity Plan will be taken into consideration with all appointments. Should you not be contacted within two weeks of the closing date, please consider your application as unsuccessful.

· Reference: LS-72512-2604
· Salary: TBA
· Country: South Africa
· Province: Western Cape
· Date Posted: 26 Jan 2016
· Employer type: Hotel

Pastry Sous Chef - Hout Bay
Description:
Achieves food margin
  • Meets and exceeds company Food GP budget.
  • All kitchen staff to be trained on dish specification and how to achieve food margins
  • Orders of food stock appropriate to sales levels and not over ordered
  • All sub standard food is returned with the appropriate paperwork and the supplier contacted.
  • All deliveries to be checked and signed for by the Head Chef or Chef on dutywhere this is not possible a record must be placed onto the delivery note
  • Prepares food for service appropriate to sales levels
  • Controls wastage and records / reports all wastage
  • Only nominated suppliers with competing costs and petty cash purchases are minimum to zero
  • All invoices processed daily and accounted for
  • Staff Food policy is followed with no unauthorized food leaving the kitchen
  • Dishes are to specification with no over portioning
  • Keeps within budgets set for ordering.
  • All stock is secure and no loss of stock
  • Stock rotation is followed and all store rooms/ fridges and freezers are in order
  • Monitors & controls stock levelsdaily, weekly and monthly ensuring there are no shortfalls
  • Queries and issues relating to dishes, menus and suppliers monitor daily
Delivery of Food Service and maintain standards
  • Ensure all dishes are to specification.
  • Ensure all recipes and preparation requirements are met.
  • Ensure temperature, seasoning and flavour are to specification
  • Ensures readiness for service and the pace is set for peak trade.
  • Ensure all food is presented for service in a timely manner and in correct sequence.
  • Ensure that the storage of food meets company and statutory health and safety requirements
  • Deal with any customer returned food in a timely manner
  • Responsible for inventories to enable team members to successfully prepare mise en place
  • Adjust production levels to meet forecast demands
Company Policy
  • Ensure that all company Employment rules are followed by junior staff and report to Head chef
  • Monitor working hours of staff, sick days, and productivity
  • health and safety rules
  • Hygiene, General appearance of staff and kitchen kept to standard
  • Understand and take appropriate disciplinary action in respect of offences to disciplinary code
  • Follow all company policies and procedure according to staff manual.
.

Skills/Requirements:
Qualification:

Matric

Certificate or Diploma

3-5 years experience

Personnel Skills

- Trialing and recruitment of kitchen team members in line with company & statutory requirements.

- Identify recruitment needs and agree action plan in a timely manner

- Recruit a team that meet & exceed customer service standards.

- Identify training needs and deliver training to drive sales and profits.

- Assist in the set up, update & completion of all staff personnel files within the time frames

- Ensure terms and conditions and employee handbooks are signed and filed.

- Deal with day to day personnel queries

- Assist in the Performance review all kitchen staff on an ongoing basis

- Assist in complying with the company grievance and disciplinary procedures

- Ensure only company statuary paperwork / letters are used

- Actively take part & assist Managers in training.

· Reference: LS-72427-1901
· Salary: R 10 000 - 12 000 Neg pending on experience
· Country: South Africa
· Province: Western Cape
· Date Posted: 19 Jan 2016
· Employer type: Hotel

Head Chef - Hout Bay
Description:
Achieves food margin
  • Meets and exceeds company Food GP budget.
  • All kitchen staff to be trained on dish specification and how to achieve food margins
  • Orders of food stock appropriate to sales levels and not over ordered
  • All sub standard food is returned with the appropriate paperwork and the supplier contacted.
  • All deliveries to be checked and signed for by the Head Chef or Chef on dutywhere this is not possible a record must be placed onto the delivery note
  • Prepares food for service appropriate to sales levels
  • Controls wastage and records / reports all wastage
  • Only nominated suppliers with competing costs and petty cash purchases are minimum to zero
  • All invoices processed daily and accounted for
  • Staff Food policy is followed with no unauthorized food leaving the kitchen
  • Dishes are to specification with no over portioning
  • Keeps within budgets set for ordering.
  • All stock is secure and no loss of stock
  • Stock rotation is followed and all store rooms/ fridges and freezers are in order
  • Monitors & controls stock levelsdaily, weekly and monthly ensuring there are no shortfalls
  • Queries and issues relating to dishes, menus and suppliers monitor daily
Delivery of Food Service and maintain standards

  • Ensure all dishes are to specification.
  • Ensure all recipes and preparation requirements are met.
  • Ensure temperature, seasoning and flavour are to specification
  • Ensures readiness for service and the pace is set for peak trade.
  • Ensure all food is presented for service in a timely manner and in correct sequence.
  • Ensure that the storage of food meets company and statutory health and safety requirements
  • Deal with any customer returned food in a timely manner
Delivers Company Standards
  • Deliver the company kitchen standards as identified on Kitchen Audit.
  • Implement and ensure the company Health & Safety Policy is met at all timesthis includes the training of all kitchen staff.
  • Comply & implement all Health and Safety and Food Hygiene requirements.
  • Ensure records and food labelling are maintained and up to date
  • Ensure the kitchen is clean and hygienic, making sure cleaning rotas are adhered to and records kept
  • Ensure all food is served to specification.
  • Ensure the kitchen uniform and personal hygiene requirements are adhered to
  • Ensure the kitchen runs smoothly on a daily basis & is adequately stocked with all necessary goods.
  • Promote a positive perception of the company at all times both internally & externally
  • Attend company meetings as requested.
.

Skills/Requirements:
Qualification:
  • Matric
  • Certificate or Diploma
  • 3-5 years experience
Personnel Skills
  • Trialing and recruitment of kitchen team members in line with company & statutory requirements.
  • Identify recruitment needs and agree action plan in a timely manner
  • Recruit a team that meet & exceed customer service standards.
  • Identify training needs and deliver training to drive sales and profits.
  • Assist in the set up, update & completion of all staff personnel files within the time frames
  • Ensure terms and conditions and employee handbooks are signed and filed.
  • Deal with day to day personnel queries
  • Assist in the Performance review all kitchen staff on an ongoing basis
  • Assist in complying with the company grievance and disciplinary procedures
  • Ensure only company statuary paperwork / letters are used
  • Actively take part & assist Managers in training
  • Computer and system knowledge.
.

· Reference: LS-72428-1901
· Salary: R12 000 - 15 000 Neg pending on experience
· Country: South Africa
· Province: Western Cape
· Date Posted: 19 Jan 2016
· Employer type: Hotel

Sous Chef (Junior And Senior) - Plettenberg Bay
Description:
Click for a profile of PCSA This beautiful 5* Bistro style Restaurant situated on a Country Estate is seeking both a Junior and a Senior Sous Chef (2x positions available - 1x junior and 1x senior) to report directly to the Executive Chef. General Sous Chef duties will apply to include but not limited to Assistance with Menu Planning, Stock Control and Rotation, Orders, Cost and Wastage Management, Staff motivation, leading of staff and training, Preparation and presentation of 5* Quality Plated meals (Mise en Place), Guest relations when required, etc. Previous experience within a similar role within a similar type of property is preferred.

Note: A couple will be considered if you have a partner who is experienced in the industry as the Estate is also looking for an Assistant Lodge Manager, A Restaurant Duty Manager, A Spa Therapist and a Hotel Duty Manager. If you as a couple possess a combination of any of these skills/experience, please forward your individual CVs on one mail as a couple for consideration.

Skills/Requirements:
Qualifications

Recognized Professional Cookery Diplomas are a requirement. (Qualifications gained from Prue Leith, ICA and other Fine Dining Culinary Academies are preferred)

Skills

  • Strong Communication and Interpersonal skills.
  • Good leadership skills. Good Team Player.
  • You will be a Chef who is looking to make his/her mark in the industry and specialize in dealing with fine dining/bistro style plated 5* Fine quality cuisine.
  • Willing to learn and contribute and add value to this very close knit team.
.

· Reference: LS-72369-1104
· Salary: R8 000 - R14 000
· Country: South Africa
· Province: Western Cape
· Date Posted: 11 Jan 2016
· Employer type: Restaurant / Coffee Shop


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