"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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We require the services of a reliable and experienced night Chef / Chef de Parti to join our team. The successful candidate would be responsible to stand in for the Night Chef when the Night chef is off and will then be responsible for all the room service orders during night, including the breakfast preparation and all other preparations that has to be done during night.
Minimum of 3 years experience in a Night Chef / Breakfast chef position within a formal Restaurant / Hotel
Polite, friendly and organised person with a strong personality that can think on their feet
Well spoken and well presented individual
Must have grade 12 and be computer literate
Must have a formal chef qualification
Must be reliable and able to work independently
· Reference: LS-75662-2411 · Salary: Negotiable · Country: South Africa · Province: Limpopo · Date Posted: 24 Mar 2017 · Employer type: Hotel
A luxury train that does trips throughout southern africa. Main station is in Pretoria so trips depart from and end in Pretoria.
Load all equipment and stock on “prep day” prior to trip;
During trip, preparation of a la carte breakfast, lunch, dinner (four course);
Each trip (Cape Town, Durban, Vic Falls) has a set menu for each meal with wine pairing and a Vegetarian option;
Maximum of 72 passengers per journey – 99% international tourists;
Also responsible to prepare high tea and balanced, healthy meals for 30 employees;
All kitchen staff is responsible for cleaning, stripping and handing over the kitchen to the next crew in pristine condition.
Salary: Negotiable up to R25 000-00 per month. Train Staff salaries are reviewed 3-monthly based on performance. Chefs also qualify for gratuities on certain journeys. Provident Fund: 3% employee contribution, offering Life Insurance, Disability Cover, Funeral Plan of R20 000-00, Retirement Benefit. Medical Aid: Membership of Day 1 Health Medical Aid at 75% company subsidy. Uniform Provided by company. Leave: In accordance with labour legislation.
At least two years’ experience in hotel / fine dining restaurant. Preferably Sous Chef level experience but negotiable depending on level of qualification / type of experience. age between 25 – 40 years due to company culture and amount of physical work. Good health / physical shape (size! As the kitchen is galley-size with 5 people working together for long hours / days at a time). Preferably single due to amount of travelling (at least 22 days per month but could be as long as 40 days when we travel to Tanzania which happens 5 times per annum). Unfortunately no scope for advancement – all our chefs are at Sous-level. The culture is however not autocratic – they have an open door policy and is always open to suggestions which will improve our product. It is a privilege to work for such dynamic yet very hands-on people. High flyers have not fitted in well in the past as our success is based on building good teams - we need practical people, hands on, good at team work and motivating / supervising the kitchen crew. Ordering and stock control is all done by a Food and Beverage Manager stationed at site.
A formal tertiary qualification in professional cookery.
· Reference: LS-75637-2011 · Salary: Negotiable up to R25 000-00 per month (Paid per day) · Country: South Africa · Province: Gauteng · Date Posted: 20 Mar 2017 · Employer type: Hotel
The preparation, presentation and service of food items for guests and staff standardised recipes, to quality standards set by the head chef.
To ensure that all food storage, preparation and service of all foods meet the standards set by the executive chef.
Assistance in ensuring all foods are prepared as close as possible to service times.
Assistance in ensuring that all menu items, are available in service areas throughout service times.
To assist in doing orders, liaising with the head/senior chef to ensure that adequate food items are available to produce the appropriate menu items.
To inform the head chef/maintenance of any malfunction of catering equipment.
Ensuring the kitchen and dining room areas are secured at the end of the evening and all equipment is switched off and secure
Ensuring the kitchen and restaurant areas are unlocked at the start of the early shift.
Ensuring all areas in the kitchen are covered if shortages of staff.
Economic and careful use of equipment, including knives, whisks, electric mixers, food processors, microwave and pressure steamers.
Maintaining a neat and tidy appearance at all times, observing standards of personal hygiene.
Ensure the outer kitchen doors are kept closed at all times.
Undertake light cleaning duties to maintain a tidy, clean and hygienic work environment.
Such other duties as may be required from time to time which are consistent with the grade of the post.
Comfortable in Pastry and Hot and cold Kitchen.
Minimum of 1 to 2 years active working experience as chef de partie in an internationally recognised property or establishment.
Fine dine experience a la carte service required.
Good communication and work well under pressure.
Computer literacy an advantage!.
Rotational work schedule.
· Reference: LS-75622-1709 · Salary: Neg · Country: South Africa · Province: North West Province · Date Posted: 17 Mar 2017 · Employer type: Game Farm & Lodge
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