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A private Eco-tourism company located in a remote nature reserve is looking to recruit a Chef de partie. Duties will include assisting the head chef in the daily operation of the restaurant kitchen on site.
A relevant certificate/qualification.
At least two years work experience in a similar position.
We are looking to employ a dedicated & hard working individual.
· Reference: LS-74793-2302 · Salary: R6 000 - R10 000 dep on experience (live in) · Country: South Africa · Province: Western Cape · Date Posted: 23 Nov 2016 · Employer type: Game Farm & Lodge
Production kitchen requires a Jnr Sous Chef
Formal Chef Qualifications and min 4 years experience in the industry. Would prefer a candidate who has done large volume catering and can handle a production environment and must cope with pressure. Must be very experienced in Cold Kitchen. Shift work involved. Shifts start at 3am in the morning.
· Reference: LS-74704-24 · Salary: R7 000 · Country: South Africa · Province: Western Cape · Date Posted: 14 Nov 2016 · Employer type: Catering Company
Hotel - looking for a Kitchen Assistant
Responsible for Kitchen food purchases and par stock levels. Responsible for procuring stock at the most competitive prices. Responsible for menu costing. Responsible for updated stock sheets. Responsible for monthly stock take. Responsible for daily monitoring of stock. Responsible for updating POS. Responsible for revenue monitoring. Responsible for Kitchen cleanliness and hygiene. Perform Duty Management shifts, either 6-3 or 3-11. Live out position. Position open to all. Position available immediately. Salary R7000. 00 PM with R900. 00 incentive should food cost target be reached.
· Reference: LS-74704-26 · Salary: R7 000 PM with R900 incentive food budget reached. · Country: South Africa · Province: Western Cape · Date Posted: 14 Nov 2016 · Employer type: Hotel
Production kitchen requires a Chef de Partie.
Formal Chef Qualifications and min 2 years experience in the industry. Would prefer a candidate who has done large volume catering and can handle a production environment and must cope with pressure. Must be very experienced in Cold Kitchen. Shift work involved.
· Reference: LS-74704-08 · Salary: R4 000 · Country: South Africa · Province: Western Cape · Date Posted: 14 Nov 2016 · Employer type: Catering Company
Executive chefs will be responsible along with the Food & Beverage Manager to review food and beverage purchases, develop and standardize recipes, maintain safety and sanitation in the kitchen, maintain equipment, design food presentation aesthetics, plan and prepare special menu items, choose menu designs and determine menu prices. The Executive chefs will also be in charge of interviewing, hiring and training new kitchen personnel.
Additionally, executive chefs supervise all kitchen workers. They give performance reviews, and take disciplinary action when necessary. Executive chefs may also help prepare meals in the kitchen and delegate work to other chefs and cooks during the restaurant's busy times. At the end of the work day, executive chefs oversee clean up and record the day's sales.
The Executive Chef is responsible for:
ESSENTIAL DUTIES AND RESPONSIBILITIES
Plans menus for all food outlets
Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labour cost goals.
Approves the requisition of products and other necessary food supplies.
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
Establishes controls to minimize food and supply waste and theft.
Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
Prepares necessary data for applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
Attends food and beverage staff and management meetings.
Consults with the Food & Beverage Director about food production aspects of special events being planned.
Cooks or directly supervises the cooking of items that require skilful preparation.
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
Evaluates food products to assure that quality standards are consistently attained.
Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
Evaluates products to assure that quality, price and related goods are consistently met.
Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Provides training and professional development opportunities for all kitchen staff.
Ensures that representatives from the kitchen attend service lineups and meetings.
Periodically visits dining area when it is open to welcome members.
Support safe work habits and a safe working environment at all times.
Perform other duties as directed.
Interview, select, train, supervise, counsel and discipline all employees in the department.
Provide, develop, train, and maintain a professional work force.
Ensure all services to members are conducted in a highly professional and efficient manner.
Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
Perform other duties which are requested by the company.
Qualifications, Experience and Competencies
3 -5 Years Proven kitchen, food and people management experience
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
Culinary science or related certificate
Keep up with cooking trends and best practices
Ability to spot and resolve problems efficiently
Mastery in delegating multiple tasks
Communication and leadership skills
Up to date with food and beverages trends and best practices
Ability to manage personnel and meet financial targets
Guest oriented and service minded
Culinary school diploma or degree in Food service management, related field
Customer and Personal Service
Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Administration and Management
Knowledge of business and management principles involved in planning, resource allocation, leadership, and coordination of people and resources.
Public Safety and Security
Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
Managing one's own time and the time of others.
The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
Possible night shifts
Weekend, Sunday and public holiday shifts
Possible confined space work along with higher than normal temperatures and increased noise level.
· Reference: LS-74665-0801 · Salary: 12,000 - 18,000 · Country: South Africa · Province: Western Cape · Date Posted: 08 Nov 2016 · Employer type: Hotel
A stunning Country Estate situated in Plettenberg Bay. The Estate comprises of a Country House, a Lodge and a Lovely Bistro Style Restaurant. The Chef and Duty Manager/Assistant GM will float between these units where required
Chef De Partie/Sous Chef - General Chef duties will apply. Previous experience within same position within upmarket establishments required. Strong A la carte knowledge required (Upmarket bistro style Plated Meals).
Duty Manager/Assistant GM - Manager on Duty Shifts, Supervision within all departments of the operation.
This Couple will essentially act as floaters within the 3 sectors of the estate and fill in where and when needed. If a position opens up in any of the units, the couple will be given first preference to move then into those roles and be based at one unit.
One of the Couple: Strong Chef Skills. Ideal Level chef required would be Senior Chef de Partie to Sous Chef) Other Half: Strong F&B Knowledge and experience but versatile in skills base. Ability to manage all departments within a boutique style unit. 5* SERVICE ORIENTATED. Couple Must come from 4/5* Properties and pay attention to detail. Strong Communication and interpersonal skills required.
One of the Couple: Professional Cookery Diploma. Other Half: Relevant Hospitality Qualification will prove an advantage (Strength in F&B an advantage but must be a versatile all rounder Manager)
· Reference: LS-74643-0203 · Salary: R15 000 - R25 000 as a couple Negotiable · Country: South Africa · Province: Western Cape · Date Posted: 02 Nov 2016 · Employer type: Estate