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Position available in a 10-bed game lodge located in Thornybush, a Big 5 reserve near Hoedspruit. Both a good attitude and a good personality are essential. They must be able to function in a work environment that is hands on and where service and hospitality are of prime importance.
Developing menu's in conjunction with the manager, managing and teaching current staff, overseeing kitchen, food presentation to guests, ordering and managing stock (incl. price comparisons).
Assistant to the camp manager and fulfilling managerial and admin functions such as responding to reservations when the manager is off on their leave cycle.
MINIMUM REQUIREMENTS: Professional Cookery Diploma and a minimum of 2 years' experience in a Game Lodge overseeing a kitchen. They should be creative in their cooking and plating of food, be aware of budgets and costing and the seasonality of supplies.
POSITION is available immediately (but candidates must be able to start no later than 1 June 2016), live in and with single accommodation only. The work cycle is 3 weeks on, 1 week off.
Interviews will be conducted for short listed applicants at the Lodge on 10th & 11th May.
Send CV with contactable references.
· Reference: LS-73271-2502 · Salary: R6 000 - R7 000 neg, live in · Country: South Africa · Province: Limpopo · Date Posted: 25 Apr 2016 · Employer type: Game Farm & Lodge
A large busy function/wedding and conference centre in Midrand.
Will report directly to the Head Chef. Assist with Menu planning, stock control, orders, wastage management, portion control, expediting of meals for service for functions (Mainly Banqueting). Management of Junior Staff. Leading the team by example. Preparation and presentation of meals. Previous experience within a busy conference/function venue essential.
Professional Cookery Diploma is essential.
Must have experience within a busy kitchen at Sous Chef Level.
· Reference: LS-73263-2203 · Salary: R10 000 - R15 000 Neg · Country: South Africa · Province: Gauteng · Date Posted: 22 Apr 2016 · Employer type: Conference Venue
Coordinate mis-en-place, preparation / production and service of a la carte and buffet meals for breakfast / lunch / dinner service at correct quantities, in a fast, efficient sequence according to order or requirements
Ensure that all food stocks are kept securely and under the correct conditions applicable to each type of commodity stored
Control is maintained to ensure operating equipment is used properly and that all maintenance problems are timeously reported
Ensuring that all work areas and ancillary areas are maintained to a high standard of cleanliness and hygiene
Regular stock takes/checks are conducted and adequate security measures are maintained
Interacting with GUESTS to receive valuable feedback and thus being a salesperson, researcher and problem solver
Managing costs in regards to COS, receiving, requisitions and storage
To ensure the stipulated procedures, operational and administrative policies are in place and maintained
Maintaining checklists for hygiene, food preparation, stock control, portion control and any other area that could have checklists
Management of chef's, cleaners and other kitchen STAFF
Create a departmental working environment focused on STAFF development and job fulfilment to achieve employee loyalty
Liaise with conference and banqueting coordinator and food & beverage manager on a regular basis to ensure smooth running of functions
Reviews purchases to revenue report ensuring stock levels maintained
Manages daily wastage and shrinkage
Responsible for all hygiene audit requirements.
Formal Culinary qualifications Matric
Knowledgeable in food preparation, food safety, general hygiene, cost control, operating equipment, kitchen management
· Reference: LS-73259-2203 · Salary: R15 000 Neg · Country: South Africa · Province: KwaZulu-Natal · Date Posted: 22 Apr 2016 · Employer type: Hotel
A busy 140 Seater Restaurant and Coffee Shop situated in Randpark Ridge.
General Running of a Busy Restaurant Kitchen and all that this entails, to include Menu Planning, Stock Control and Ordering, Food Cost Management, Receiving of stock, Supervision and management of junior staff. Previous experience within similar position essential. Working hours are limited to day shifts as the centre in which the restaurant is based is only operation from 8am to 5pm daily. Every weekend will be worked by all staff as this it the restaurants busiest period with walk in guests.
Professional Cookery Diploma is essential.
Exceptional Costing and Menu Planning skills. Strong Stock Control and Ordering. Ability to effectively lead and manage a team.
· Reference: LS-73251-2104 · Salary: R14 000 - R18 000 · Country: South Africa · Province: Gauteng · Date Posted: 21 Apr 2016 · Employer type: Restaurant / Coffee Shop
DRAKENSBURG - Boutique Hotel is seeking an EXECUTIVE CHEF.
This person will have overall responsibility for all the food outlets at complex. These outlets consist of fine dining, buffets and carveries, conferencing and events menus, a la carte. This person will work closely with the Food and Beverage Manager. We are looking for someone with excellent leadership skills, administrative and financial skills (food costs), must have a strong character and be able to develop, implement and monitor processes.
· Reference: LS-73237-2110 · Salary: R18 000 – R20 000 plus Accommodation · Country: South Africa · Province: KwaZulu-Natal · Date Posted: 21 Apr 2016 · Employer type: Hotel
LESOTHO - 5* Lodge seeks a qualified and experienced EXECUTIVE CHEF
MUST HAVE A VALID PASSPORT AND BE OVER 40 YEAR OLD.
Professional chef's Diploma, and at a least 4-5 years' experience in a busy 5* kitchen with at least 2 year as a sous chef. You should be a creative chef who will be passionate about transferring skills to local staff. You will need patience and good communication skills. skills (food costs), must have a strong character and be able to develop, implement and monitor processes.
Accommodation is for a single person.
· Reference: LS-73236-2110 · Salary: R25 000 + Full Accommodationm · Country: Lesotho · Province: · Date Posted: 21 Apr 2016 · Employer type: Hotel
A leading Cookery School and Leading Medical Aid have merged to offer it's members and members of the general public classes on Healthy Food options. The position will be based at the Healthy Food Studio in Sandton.
Apart from teaching healthy cooking classes to the general public the sous chef will be managing the kitchen and operations in the absence of the Executive Sous Chef. This candidate therefore needs experience in running and managing a kitchen, from hygiene management to stock ordering. The ideal candidate will also have the ability to think on their feet, handle conflict and deal with customer complaints. Ability to multitask and an eye for detail will be required. Leave/hours: 3/4 weeks leave in December/Jan. Closed Public holidays. Work hours include shifts in a 5 day week with either Sundays and Mondays or Saturdays and Sundays off.
A culinary qualification from a reputable training institution and at least 6 years industry experience. Experience in culinary education will be an advantage.
The clientele will be very well travelled foodies, many of whom are professioanls or execs living and working around Sandton. Basically a tough crowd for anyone who struggles to be in an instructional position, or who does not have a good knowledge of ingredients and the interesting facts surrounding them. The ideal candidate will require very good cooking skills and techniques in order to teach as well as a passion for healthy cooking. Strong communication skills, good general knowledge of food and people skills will be key to the success of this position. The successful individual will also be service driven and extremely passionate about food.
· Reference: LS-73232-2110 · Salary: R16 000 · Country: South Africa · Province: Gauteng · Date Posted: 21 Apr 2016 · Employer type: Educational
A 5* Corporate / city hotel with over 150 rooms with popular a la carte restaurant offering modern, trendy cuisine seeks a qualified and experienced executive chef currently holding the position in 4-5* corporate or city hotels or in recognised high profile restaurants (not steakhouse). Candidates must currently be an executive chef / executive sous chef, have strong eye for detail and have superior knowledge of current food trends (New meat cuts; Seafood charcuterie; Amuse-bouche; Ethnic-inspired breakfast items; Gluten free cuisine; Savoury desserts, Artisan icecream, Artisan cheeses) and top culinary themes environmental sustainability; minimally processed food; Hyper-local sourcing; Food waste reduction; Sustainable seafood; farm/ branded items etc etc). Dynamic, passion for food and minimum 10 years cheffing experience.
ONLY candidates with the above specific experience need apply. Applicants who do not have the essential requirements, will not be contacted or communicated with.
No skype or telephonic interviews will be given and candidates must be able to attend an interview in person - initial cook off and shortlisted candidates with then have to do a mystery basket cook off.
Open to South African citizens only.
· Reference: LS-73231-2005 · Salary: R35 000 CTC negotible · Country: South Africa · Province: Gauteng · Date Posted: 20 Apr 2016 · Employer type: Hotel
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