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Your search for Chef & Kitchen in all areas returned 97 results(s). The latest jobs are listed first.

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Search Results 1 - 10 of 97
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Chef Manager( Sandton) Gauteng - Sandton
Description:
Click for a profile of Tsafrika

Main Responsibilities

  • Take full responsibility and management of this contract

  • All aspects of purchasing, food preparation & presentation.

  • Menu design, planning & implementation.

  • Charged with maximizing the productivity of the kitchen staff  as well as having a passionate interest in the business beyond the kitchen doors

  • Extraordinary cooking skills (creativity and new ideas/Chef tables & cooking demos). 

  • Ensure that all equipment/stock/uniforms under chef’s control are managed and kept secure.

  • Take ownership and responsibility for overall management.

  • Keep up to date on modern cuisine trends and willing to try new things.

  • Human resources management /efficiently manage a team of staff.

  • Further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.

  • Give and take culinary direction in a positive and impactful manner

  • Monitor and manage a cost effective production process reflecting best practices.

  • Ensure a consistent food and beverage COS in all outlets are maintained and in line with agreed upon benchmark targets.

  • Monitor and manage hygiene standard and status in kitchens - 90% external audit.

  • Ensure the compliance of Fedics to Health and Safety standards on the complex.

  • Promote and ensure a safe working environment to guests and staff.

  • Familiarise yourself and comply with existing procedures to ensure consistency.  

  • Make sure that the necessary stocks are on hand at the right quality and quantity.

  • Responsible for food budgets and to achieve their requirements with respect to average spend, profit percentages and expenses

  • Ensure that all statutory, as well as company hygiene regulations are being strictly adhered to, while working towards improving systems and processes

  • Controls such as weekly stock takes/stock rotation /par stock levels to be maintained.

         



Skills/Requirements:

Behavioral/ Technical Competencies:

  • Interpersonal & Communication skills (verbal/written)

  • Customer centric

  • Flair, passion and fresh food driven

  • Desire to make your name in the kitchen with a view to developing your management career

  • Able to meet set deadlines and do menu planning

  • General admin & management skills

  • Productivity driven and cost conscious

  • Organizing/Planning skills

 



· Reference: LS-75477-2307
· Salary: R20 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 23 Feb 2017
· Employer type: Catering Company

Griller - La Lucia
Description:
Click for a profile of Hotelstaff Africa (Pty) Ltd A Griller is required in La Lucia.


Skills/Requirements:
  • Must be able to Grill: Fish, Poultry, Meat
  • Must be able to make sauces
  • Must be able to do mise and place


· Reference: LS-75472-2312
· Salary: Market Related
· Country: South Africa
· Province: KwaZulu-Natal
· Date Posted: 23 Feb 2017
· Employer type: Restaurant / Coffee Shop

Sous Chef - 7 km outside Stanford in the Overberg
Description:
Click for a profile of PCSA This is a 5* intimate property situated 7 km outside Stanford in the Overberg, where we have a 5 star lodge with 5 rooms-max 12 people and a deli that serves picnics, light lunches and Smoked BBQ from 11h00-15h00 daily. We also cater for events (birthdays/anniversary parties), weddings, and executive conferences. We have good local food sources and an organic vegetable garden on our property. This is not a high pressure job due to small numbers but the food has to be excellent.

Job Description

We currently have a position available for a Sous/senior chef. We have a Head-chef and 2 cooks to assist and for time off. We have an opportunity for an experienced sous chef who is enthusiastic, hard working with a PASSION for creating exciting food. The position will involve the overall day to day running of the kitchen. The successful candidate must be prepared to work shifts. At the lodge we don't believe in the ordinary, we don't produce but rather create and achieve our goals working together as a team. Candidate must have a passion food with staying power and must be dependable. Roles and Responsibilities: Assist with the management of kitchen and related culinary requirements.
- Accurate food, menu development and menu costing and portion control of all meals served to ensure that food cost remain at an acceptable level. Assist head chef with cost and stock control including receiving, checking, quality control and correct storage of stock as required. Ensuring that all tasks are carried out within the schedules prescribed. Accurate and efficient co-ordination and execution of food orders, as placed by clients. The compilation and co-ordination of staff rosters, and training and monitoring of new kitchen and serving staff. Assist with training of kitchen staff. The maintenance of neat, clean and hygienic conditions, in and around the general workspace and all facilities. Knowledge of and compliance with all HACCP regulations and recommendations.

Benefits

Live In. If the chef has a partner who is a 5* Lodge/Guest House Manager, a Couple will be considered.

Skills/Requirements:
Working experience in a similar or same position. Strong knowledge of service industry. Excellent communication and management skills essential, HACCP a pre-requisite. Thorough understanding of clean kitchen and work area. Excellent knowledge of planning menus, establishing size of food portions, estimating food requirements, wastage, stock rotation and costs. Valid driver's license required. Computer literate. Team player and leadership qualities. Good pastry skills.

Qualifications

  • Formal culinary qualification required (ICA or Prue Leith Quals preferred) - Fine Dining.


· Reference: LS-75470-2310
· Salary: R8 000 - R12 000
· Country: South Africa
· Province: Western Cape
· Date Posted: 23 Feb 2017
· Employer type: Game Farm & Lodge

Head Pastry Chef - Umhlanga
Description:
Click for a profile of Hotelstaff Africa (Pty) Ltd

5* Hotel in Umhlanga is seekeing a Head Pastry Chef.

Manages all day-to-day operations of the pastry and bakery section of the kitchen.

Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.

Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc.

Able to develop, designs, or creates new ideas and items for Pastry Kitchen.

Create new and exciting desserts to renew hotels menus and engage the interest of customers

Follows proper handling and right temperature of all food products.

Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting.

Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.

Check quality of material and condition of equipment and devices used for cooking.

Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.

Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively

Able to recognize superior quality products, presentations and flavours.

 

 

 



Skills/Requirements:

 Good communication skills since working with other chefs are a major function of the job. Additionally, must possess sufficient math skills to work within a budget when ordering ingredients. Math is also vital when calculating recipe amounts and figuring portion size.

Grade 12

Diploma in pastry  or bakery qualification, at least 4 – 5 years experience in a 5* property



· Reference: LS-75465-2201
· Salary: R30 000.00 DEO
· Country: South Africa
· Province: KwaZulu-Natal
· Date Posted: 22 Feb 2017
· Employer type: Hotel

Commis / Junior Chef De Partie - Drakensberg
Description:
Click for a profile of Hotelstaff Africa (Pty) Ltd

Commis / Junior Chef De Partie.



Skills/Requirements:
  • Must be able to communicate clearly with managers and kitchen staff.
  • Take care of daily food preparation and duties assigned through the superiors
  • Oversee a section of the kitchen, be it pastry, meat, poultry, fish sauces
  • Grade 12
  • Diploma in professional cookery
  • 2-4 years experience in 4-5* property


· Reference: LS-75464-2211
· Salary: R3 500
· Country: South Africa
· Province: KwaZulu-Natal
· Date Posted: 22 Feb 2017
· Employer type: Hotel

Executive Chef - Roodepoort - Constantia Kloof
Description:
Click for a profile of Tsafrika
  • To ensure that all menus are constantly updated, paying special attention to seasonal availability.
  • To ensure that all menus are correctly calculated to ensure maximum gross profit.
  • To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of dishes.
  • To ensure that sufficient stocks of all materials are being kept and stored under the correct conditions.
  • To liaise with management daily regarding special requirements, exec functions, etc.
  • To ensure that all statutory hygiene requirements are diligently followed.
  • To ensure that maintenance problems are promptly reported.
  • To ensure that attendance registers are kept daily and that any absenteeism is reported to management without delay.
  • To ensure that all documents are passed to management immediately for processing.
  • To ensure that all staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment.
  • To constantly update your knowledge and skills for the good of the establishment.
  • To assist with regular stocktakes as and when required.
  • Maintenance of all control systems / programmes
  • Assist in all aspects of purchasing, food preparation & presentation
  • Menu design, planning & implementation
  • Ensure that all equipment/stock/uniforms under his control are managed and kept secure
  • Conducting relevant stock takes
  • Managing Sous Chefs
  • Conduct administrative duties & meeting set deadlines of both company and its client.
  • Overseeing of stock rotation
  • Ensure that chefs produce the menu to quality and production standards required
  • Maintaining good client & guest relations
  • Maintaining 5 star service standards as set by the company and its client
  • Managing and improving staff productivity
  • Manage a team of kitchen staff
  • Effective planning of Sous & Junior Sous Chef rosters, complementing business levels and service level agreements.
  • Assisting with the monthly reporting on all food outlet performances.
  • Host Bi-weekly departmental meetings with all subordinates, ensuring a good flow of communication and feedback. Providing minutes of all meetings to senior management.
  • Time and attendance monitoring.
  • Maintain sound financial controls and that it is monitored and checked on a daily basis.
  • Assisting with drafting and implementation of departmental strategies, profit improvement plans& promotions
  • Ensuring that quarterly appraisals are conducted on all employees and submitted to Human Resources.
  • Effective management of Employment Relations within the work place.
  • Purchasing and ordering for all food outlets - daily, weekly & monthly following all policies and procedures set by the company and its client.
  • Conducting weekly departmental assessments & needs analyses
  • Ensuring that all employees of the company have the necessary skills to perform their duties, by using the aid of the training facilities made available by the company. Updating the training department of any educational setbacks that may occur within the operation.
  • Following through with the NQ process.
  • Food Costing according to policy
  • Maintain all service standard scores audited by the Mystery guest between 92% and 100%.
  • Keeping an update of market trends and reacting on these effectively and efficiently.
  • Dealing with guest problems and other F&B related issues
  • Assist other departments when required
  • Any other duties as requested by Management, within reason.
  • May be required to assist with any other duties that may be outside scope of responsibility



Skills/Requirements:

  • Demonstrate leadership, innovation & commitment
  • Ability to produce high volume of work in a timely manner which is accurate, complete and of high quality
  • Interpersonal & Communication skills (verbal and written)
  • Strong financial/business acumen & understanding of food cost and labour efficiencies
  • Computer literate
  • Organising and planning skills
  • Team player that is production driven
  • Knowledge sharing culture - able & willing to do hands on skills training at units
  • Great Time-keeping & Excellent food skills
  • Strong in functions
  • Relationship building - network & keep a good line of communication open with clients
  • Strong client and customer service skills (customer centric)
  • Disciplinary procedures knowledge / Basic HR & IR
  • Attention to detail with general admin & management skills


· Reference: LS-75461-2103
· Salary: R18 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 21 Feb 2017
· Employer type: Catering Company

Head Chef - Durban
Description:
Click for a profile of Hotelstaff Africa (Pty) Ltd Newly opened restaurant seeking a qualified and experienced HEAD CHEF TO START IMMEDIATEly.

Skills/Requirements:
PLEASE NOTE THAT THIS IS A NON AA POSITION TO BALANCE THE RESTAURANTS BEE

Professional cookery Diploma. Minimum of 5 years' experience with proven management of staff. You should be able to do costings, strong on controls. You must be hands on and cook regularly. Will be required to interact with guests.

Duties include: -

Daily mise en place, meal preparation, plating and presentation per 5* standards; Running of the pass; Menu development and related costings. Additional duties include stock counts (as needed). Training and transferral of skill to junior chef's form part of the daily duty. Kitchen hygiene and cleanliness is an ongoing required practice.

· Reference: LS-75460-2102
· Salary: R10 000 - R12 000 DEP ON EXP
· Country: South Africa
· Province: KwaZulu-Natal
· Date Posted: 21 Feb 2017
· Employer type: Restaurant / Coffee Shop

Exec Chef - Pemba
Description:
  • Manage existing Restaurant, part of 50 room lodge
  • Manage kitchen and bar, work as chef getting cook up to speed on new menu
  • Menu design and costing, stock control, food buying. keeping gp % at desired levels;


Skills/Requirements:
  • Restaurant management
  • Training
  • Basic restaurant accounting;


· Reference: LS-75451-2010
· Salary: R 30 000 neg
· Country: Mozambique
· Province:
· Date Posted: 20 Feb 2017
· Employer type: Beach/Island Resort

Head Chef - Plettenberg Bay
Description:
Click for a profile of DMK Hospitality Recruitment
  • Must be a head chef at present or have experience as a head chef (at least 3 to 4 years) in a 5 star hotel
  • Elegant dining experience is essential for this small boutique hotel
  • Functions/ weddings/ special events experience
  • Self-motivated and discipline is essential and we are wanting the candidate to "own it"
  • Solid management skills with experience in stock control, staff training, menu planning and kitchen policy and procedures
  • Health and safety training/ qualification / experience an asset
  • Team development and training of his/her team
  • Ensuring that the operating standards of the lodge are adhered to
  • Menu preparation which includes seasonal rotation
  • Qualification from a reputable Cookery school/ academy
  • Would prefer a male candidate due to kitchen dynamics but not essential


· Reference: LS-75444-1701
· Salary: Single Live in position – salary R18 000 - R22 000 per month depending on experience (further areas - be discussed with the candidates) However as this is Plett, live out accommodation is an option
· Country: South Africa
· Province: Western Cape
· Date Posted: 17 Feb 2017
· Employer type: Hotel

Head Chef - Addo
Description:
Click for a profile of DMK Hospitality Recruitment
  • Must be a head chef at present or have experience as a head chef (at least 3 to 4 years) in a 5 star lodge
  • Bush experience is essential in working in a kitchen which is run on gas and no electricity
  • Self-motivated and discipline is essential and we are wanting the candidate to “”own it””
  • Solid management skills with experience in stock control, staff training, menu planning and kitchen policy and procedures
  • Health and safety training/ qualification / experience an asset
  • Team development and training of his/her team
  • Ensuring that the operating standards of the lodge are adhered to
  • Menu preparation which includes seasonal rotation
  • Qualification from a reputable Cookery school/ academy


· Reference: LS-75443-1701
· Salary: Single Live in position – salary R18 000 - R22 000 per month depending on experience (further areas - be discussed with the candidates)
· Country: South Africa
· Province: Eastern Cape
· Date Posted: 17 Feb 2017
· Employer type: Game Farm & Lodge


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