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Your search for Chef & Kitchen in Western Cape returned 10 results(s). The latest jobs are listed first.

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Search Results 1 - 10 of 10
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1

Executive Chef (Cape Town)
Description:
Click for a profile of Sjef Recruitment
  • Efficient management of all kitchens 
  • Overall management of a kitchen brigade  
  • Maintenance of effective control systems and procedures 
  • Management and improvement of staff productivity
  • Effective planning of rosters for all kitchen staff 
  • Achievement of budgeted food cost  
  • Overseeing food purchases in line with needs of the operation
  • Extensive menu planning and costing
  • Knowledge and implementation of operational standards and procedures 
  • Effective management of Operating Equipment 
  • Staff management inclusive of IR, performance management, training, etc 
  • Managing and improving staff productivity 
  • Ensuring that monthly appraisals are conducted on all employees and submitted to Human Resources  
  • Overseeing relevant Stock takes and Monitoring of stock rotation 
  • Maintaining good client relations 
  • Attending all management meetings 
  • Time and attendance monitoring 
  • Maintaining sound financial controls


Skills/Requirements:
  • Diploma or equivalent in related field
  • Related experience at senior management level
  • Experience in menu engineering and food costing
  • Advanced working knowledge and understanding of all cooking techniques
  • Excellent interpersonal and communications skills
  • Effective dispute resolution
  • Creative and passionate about the industry
  • Must understand the look and feel of plaiting
  • Fine dining experience
  • Female candidates will get preference


· Reference: LS-69135-1703
· Salary: Market Related
· Country: South Africa
· Province: Western Cape
· Date Posted: 17 Oct 2014
· Employer type: Hotel

Pastry Sous Chef (Cape Town)
Description:
Click for a profile of Sjef Recruitment
  • Implement and maintain new menus;
  • Food preparation, presentation and service according to operational requirements and procedures;
  • Maintain hygiene procedures and controls to ensure 90% compliance in all hygiene audits;
  • Grow & develop all employees with on-the-job & external training of employees;
  • Maintain & implement personal development plans for all employees and document progress;
  • Agree & implement new objectives for employees;
  • Maintenance of equipment;
  • Liaise with all relevant departments on a weekly basis to discuss operational issues;
  • Implement special offerings to ensure covers in restaurant increase;
  • Effective stock control during the month and ensure efficient & correct stock takes; 
  • Adhere to standard portions and ingredients to minimize wastage


Skills/Requirements:
  • Recognised Food preparation qualification
  • 3 years’ experience in similar establishment
  • Good communication and interpersonal skills
  • Good problem solving and conflict-handling skills
  • Proven record for transferring training skills, certification as a trainer will be advantageous
  • Knowledge of food hygiene standards
  • Food planning and organisational skills in order to meet deadlines


· Reference: LS-69134-1702
· Salary: Market Related
· Country: South Africa
· Province: Western Cape
· Date Posted: 17 Oct 2014
· Employer type: Hotel

Demi Chef de Partie (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, labelled 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-69126-1611
· Salary: Market Related
· Country: South Africa
· Province: Western Cape
· Date Posted: 16 Oct 2014
· Employer type: Hotel

Back of House Manager (Goodwood)
Description:
Click for a profile of Sjef Recruitment
  • The candidate must be able to monitor and control “Q – pro” requirements in the kitchen and Restaurant service areas. 
  • The candidate needs to be well trained on hygiene audit standards in the kitchen and implement actions to achieve these results.



Skills/Requirements:
  • Must have Matric
  • Must have at least 2 years experience in same position
  • Managerial experience


· Reference: LS-69119-1611
· Salary: Market Related
· Country: South Africa
· Province: Western Cape
· Date Posted: 16 Oct 2014
· Employer type: Leisure Company

Chef de Cuisine (Goodwood)
Description:
Click for a profile of Sjef Recruitment
  • Compliance to workplace policies, rules, procedures and standards
  • Training and development
  • Time Management
  • Financial Management
  • Industrial Relation and Performance Management
  • Operational Performance and Planning
  • Food trends and environment
  • Kitchen Hygiene and safety
  • Preference will be given to South African citizens  
  • Strong leadership & management skills (responsible for approximately 20 Staff)
  • Quality and customer service driven
  • Ability to work within a pressurized environment
  • Good food knowledge and confident cooking skills in fine cuisine
  • Innovative thinking and creative/artistic flair , ideas and concepts, 
  • Fine presentation and plating skills,
  • Abreast with updated and knowledgeable in current Culinary and Plating trends  
  • Well versed in menu engineering and the implementation thereof
  • Good knowledge on controlling of kitchen expenses – gas, labour, Operating equipment and maintenance thereof
  • Good knowledge on controlling recipe and food costing - wastage, stock rotation, SOP’s
  • Hands on management of food quality, presentation, preparation and consistency standards
  • Effective communication, problem solving, decision making and conflict management skills and a good understanding of disciplinary processes.
  • Ability to use Initiative, 
  • Be proactive and self driven
  • Attention to detail pertaining to food quality, presentation, preparation and portion control
  • Managing and maintaining high standard of  kitchen hygiene, food storage and work practices 
  • Good daily planning and forecasting planning skills to meet deadlines with regards to functions, service, operations and administration.
  • Experience in managing staff performance, productivity, staff succession planning and development. 
  • Ability to delegate and empowering staff productively and effectively


Skills/Requirements:
  • Be in possession of a recognised Culinary Diploma or similar plus 3 years experience within a similar operation and level of responsibilities
  • 5 star hotel experience in a similar position highly recommended
  • Previous Staff Management experience is essential
  • Previous experience in managing a kitchen is essential
  • Proficiency in Microsoft packages ( Word, Excel, email ) 



· Reference: LS-69115-1610
· Salary: Market Related
· Country: South Africa
· Province: Western Cape
· Date Posted: 16 Oct 2014
· Employer type: Leisure Company

Junior Sous Chef (Goodwood)
Description:
Click for a profile of Sjef Recruitment
  • To provide an efficient and cost effective food service to   the establishment
  • Accurate control and management of stock
  • Accurate control and management of food cost
  • Accurate control and management of assets
  • Knowledge of operational standards and procedures of a kitchen including preparation.
  • Financial feasibility of menus
  • Manage customer/client relationships
  • Maintain a good working relationship with the Head chef and ability to take control in the absence of Senior chefs
  • To ensure staff training on portion control
  • To ensure that hygiene standards are adhered to 
  • To keep abreast of food/market trends
  • Daily monitoring and submission of orders to ensure 0% out of stock on all items within operations – ensure PAR levels check lists in place and adhered to
  • Maintaining standards and monitoring at all times on displays and service.
  • Check that your venue has cleaning program in place & being adhered to
  • Report all Maintenance and defects/malfunction of equipment to senior management
  • To be agile and assist at any adhoc/special functions, which may arise outside of normal working hours.



Skills/Requirements:
  • Matric qualification 
  • Tertiary education in Hospitality 
  • Hospitality experience (3 - 5 years) 
  • An excellent command of the English language 
  • Computer literacy–MS Office Applications (Word, Excel, PowerPoint, Outlook, knowledge of MC adv. )
  • South-African citizenship
  • Driver’s license essential



· Reference: LS-69114-1610
· Salary: Market Related
· Country: South Africa
· Province: Western Cape
· Date Posted: 16 Oct 2014
· Employer type: Leisure Company

5* Hotel Staff
Description:
Various positions available at boutique 5* Hotel situated in Hout Bay. 

Own transport essential.


· Reference: LS-69090-1509
· Salary: Negotiable on experience
· Country: South Africa
· Province: Western Cape
· Date Posted: 15 Oct 2014
· Employer type: Hotel

Junior Sous Chef (Goodwood)
Description:
Click for a profile of Sjef Recruitment • To provide an efficient and cost effective food service to the establishment • Accurate control and management of stock • Accurate control and management of food cost • Accurate control and management of assets • Knowledge of operational standards and procedures of a kitchen including preparation. • Financial feasibility of menus • Manage customer/client relationships • Maintain a good working relationship with the Head chef and ability to take control in the absence of Senior chefs • To ensure staff training on portion control • To ensure that hygiene standards are adhered to • To keep abreast of food/market trends • Daily monitoring and submission of orders to ensure 0% out of stock on all items within operations – ensure PAR levels check lists in place and adhered to • Maintaining standards and monitoring at all times on displays and service. • Check that your venue has cleaning program in place & being adhered to • Report all Maintenance and defects/malfunction of equipment to senior management • To be agile and assist at any adhoc/special functions, which may arise outside of normal working hours.

Skills/Requirements:
• Matric qualification • Tertiary education in Hospitality • Hospitality experience (3 - 5 years) • An excellent command of the English language • Computer literacy–MS Office Applications (Word, Excel, PowerPoint, Outlook, knowledge of MC adv. ) • South-African citizenship • Driver’s license essential

· Reference: LS-68950-0704
· Salary: Market Related
· Country: South Africa
· Province: Western Cape
· Date Posted: 07 Oct 2014
· Employer type: Leisure Company

Pastry Chef - Cape Winelands, Stellenbosch
Description:
The Devon Valley Hotel wishes to appoint a suitably qualified Pastry Chef with a minimum of 3 years' service in a similar position.

You should enjoy making fancy cakes and other treats and be prepared to work with other bakers and cooks to prepare, bake and decorate their food. Use your creativity to innovate breads, cakes and desserts with your knowledge of ingredients with a keen sense of taste and smell.

Interested? Please contact our Executive Chef, Markus Schwemberger at markus@devonvalleyhotel.com with a view to an appointment to interview.

· Reference: LS-68739-2312
· Salary: On Application
· Country: South Africa
· Province: Western Cape
· Date Posted: 23 Sep 2014
· Employer type: Hotel

Pastry Chef - Franschoek
Description:
Click for a profile of iRecruit Hospitality Solutions Pastry Chef.

Skills/Requirements:
The best personality/character fit:
- A dynamic individual that has a passion for cooking and a love for pastry
- Creative flair
- Good communication skills
- Great planning and organisation skills

Minimum requirements (non-negotiable):
- Chef qualification
- Steady work history in upmarket, fine dining establishments


· Reference: LS-68607-1303
· Salary: 9 - 13K Neg
· Country: South Africa
· Province: Western Cape
· Date Posted: 13 Sep 2014
· Employer type: Restaurant


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1

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