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IF YOU HAVE ALREADY SENT YOUR CV TO A CONSULTANT IN HOTELSTAFF, CONTACT THEM REGARDING A VACANCY YOU HAVE FOUND ON OUR CURRENT WEBSITE..THEY WILL REFER YOUR CV TO THE APPROPRIATE BRANCH, IF YOUR BACKGROUND MATCHES THE POSITION. |
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| Training and conference centre .Most meals served are buffet. This chef de partie will join a very small team of chefs so he or she must be familiar with all sections, preferably professionally qualified.
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Professionally qualified chef with a minimum of a years experience .You should be confident to be able to work in each section in the kitchen.
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| Busy city Hotel requires experienced Executive Chef
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| Formal Chef qualifications. Experienced in min 3 * hotel as a Head Chef or Exec Sous for 3 yrs. Strong on food costings and controls. Good staff trainer and motivator. This position is for an AA Female only |
| This company has recently gained the contract to cater at a private hospital.The patient liaison must be very customer orientated , able to assits with dietary requirements and show empathy and concern for the patients.
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| Basic cookery/dietician knowledge . Ability to speak well in both English and Afrikaans.You will supervise the ward hostesess ,so previous supervisory exp s essential. You should havegood hygiene knoledge and be able to train staff in the correct service of food. SALARY NEG . awaiting final figure from client |
| An up market hotel is seeking a Sous Chef
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| All applicants must have a chef qualification/. Must have at least 4 years experience a busy upmarket hotel. Ala Carte experience essential. Knowledge of Italian Cuisine an advantage. Must be able to take responsibility when on duty Alone, Must be able to do stock takes. Strong personality required |
| Upmarket corporate contract .Staff restaurant, directors dining and functions
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| MUST be strong enough to run contract in absence of Exec chef. Must be able to control stock, order, keep computer records. Creative chef who wants better hours.Minimum requirement is a matric which will be checked.Professional chef diploma or 5-7 years suitable experience |
| Large catering company requires a Sous Chef for their upmarket contract in Sandton
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| Must have formal chef qualifications, and min 4 yrs experience in either upmarket catering environment of a good hotel. Able to produce quality food for directors table. Must also have the personality to handle shifts alone. Must be able to take stock |
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| Must be regularly updated on new products and pay special attention to seasonal availability, calculate product costs to ensure maximum gross profit, train staff to effect good portion control and pleasing presentation of dishes, sufficient stocks of all materials being kept and stored under the correct conditions, liaise with management daily regarding special requirements and VIP's functions and ensuring that all statutory Health, Safety and Hygiene requirements are followed. |
Formal qualification with pastry skills, (a portfolio will be required)
2-3 years experience in pastry / cake / chocolate dishes |
Must be regularly updated on new products and pay special attention to seasonal availability, calculate product costs to ensure maximum gross profit, train staff to effect good portion control and pleasing presentation of dishes, sufficient stocks of all materials being kept and stored under the correct conditions, liaise with management daily regarding special requirements and VIP's functions and ensuring that all statutory Health, Safety and Hygiene requirements are followed. Constantly updated knowledge and skills for the good of the establishment, regular stock takes, manage stock and quality controls, issues and ordering
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Formal qualification with pastry skills, (a portfolio will be required)
2-3 years experience in pastry / cake / chocolate dishes
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Candidate will work with a small team of 2 chefs and need to be able to train and upskill these chefs. Menu is focused on healthy eating and don't serve refined starches, venison or pork. Must be able to be creative and inventive and look at wastage reduction and have a keen eye for keeping to the budgets. He/she will need to have strong administrative skills to ensure all stock taking and ordering is done effectively and efficiently and take full responsibility for the kitchen. These camps are situated in the remote bush and candidates need to understand that their work cycles are 3 months on and 26 days off.
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| Must have formal culinary quallifcation and 3 - 4 years experience in the same position. |
Required to regularly update menus paying special attention to seasonal availability, calculate menu costs to ensure maximum gross profit, train staff to effect good portion control and pleasing presentation of dishes as well as sufficient stocks of all materials were being kept and stored under the correct conditions, liaise with management daily regarding special requirements and VIP's functions, maintaining statutory Health, Safety and Hygiene requirements, daily attendance registers, maintenance problems and responsible for a la carte and buffet meal planning, daily specials, menu design and layout
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| Must have minimum 2 years experience in the same position, formal qualification, training and skills developement |
| Seeking a qualified Chef to help manage the kitchen, oversee restaurant, assist with weddings and assist in growing food division. Duties: menu design, stock control, admin, staff training and management. Must be hardworking and meticulous, be organised, have strong management skills and be punctual and proactive. Good communicational skills a must. Must have formal qualifications, minimum 2 - 3 years experience, be computer literate and have valid driver’s licence. Zulu additional language an advantage |
| Must have formal culinary quallifcation and 2 - 3 years experience in the same position. |
| This upmarket Italian Restaurant is seeking a Exec Chef / Kitchen Manager. Must have formal culinary qualifications, at least 2 - 4 years experience in a similar position. Must be strong in costings, Kitchen management and be able to train junior staff. Must be a good all rounder in the kitchen. PC Lit and drivers license is essential. |
| Must have formal qualifications, at least 2 - 4 years experience in Exec Chef / Kitchen Manager position and must be computer literate |
| Must have formal culinary qualifications, at least 2 - 4 years experience in a similar position. Must be strong in costings, Kitchen management and be able to train junior staff. Must be a good all rounder in the kitchen. Computer literate and drivers license is essential. |
| Must have formal qualifications, at least 2 - 4 years experience in Sous Chef /Snr CDP position and must be computer literate |
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| A 5* Relais & Chateaux Property with fine dining kitchen seeks experienced Exec Sous to deputise for the Exec in his absence. |
| Minimum of 6+ yrs experience within 5* fine dining kitchens with previous management experience. Only formally qualified candidates (Reputable culinary qualification) will be considered. Must have creative flair as will be required to prepare meals in guest suite if required to do so. Must have strong communication skills, excellent staff management skills, costing, menu compilation and purchasing knowledge. Comp lit MS Office. Own transport and undendorsed licence essential. Please send through a photograph with your application. |
| An upmarket beach resort offering A la carte/ Table D'Hote dining seeks suitably qualified and experienced Executive Chef to manage, co-ordinate and ensure high standard of culinary requirement at this prestigious property. |
| Our client requires a hard working, passionate, dedicated and committed individual with a fine dining/ gourmet backgroun. The succesful incumbent will have a hands - on style of kitchen management, active role in food preparation and will be responsible for all menu planning, creating and implementing of new dishes. He/ She must be able to calculate food costs and understand kitchen finances and have an excellent computer literacy. Assertiveness, patience and good organisational skills are required as well as an in-depth understanding of kitchen procedures and timing requirements. This person must have an innate ability to implement and maintain health & Hygiene procedures to the highest levels according to HACCP guidelines. Will be responsible for excellent stock control methods and practices. Formally qualified candidates only! (Reputable culinary qualification) with a minimum of 5 yrs previous working experience in the capacity of Exec Chef/ Head Chef within 4-5* properties. This position offers full expat benefits including a return flight, medical, accommodation and meals. The leave cycle includes 30 days leave per annum. Please submit all copies of your qualifications with this position as well as a full length photograph of yourself. |
| Luxury 5* game lodge with Relais & Chateax status situated within Big 5 reserve seeks experienced Head Chef chef to lead busy kitchen team. |
| Duties include management of cost control, purchasing, meal preparation, garnishing, kitchen hygiene and cleanliness, training and related administration. All candidates to have a minimum of 8 years previous active working experience in 5* kitchens with a minimum of 5* yrs previous working experience within the capacity of Head Chef within 5* fine dining environment. Preference will be given to candidates with exposure to Relais & Chateaux properties. All applicants must have previous apprenticeship and formal training. Experience in Fine Dining A la carte service is absolutely essential and international experience is preferred. Must be computer literate on MS Office suite. |
| Luxury boutique hotel & Spa seeks suitably qualified and experienced Head Chef to manage busy culinary team |
| The successful incumbent will have a Formal Culinary qualification with a minimum of 5 years previous working experience in the capacity of Head Chef within a 4-5* Fine Dining environment (A la carte) . Will be required to manage all kitchen operations, staff management and training and will be responsible for stock movement, purchasing, stock control and all related administration. All applicants to be computer literate on MS Office suite as well as Plus Central POS and Pluspoint (knowledge of this is highly beneficial). Applicants must have an unendorsed drivers licence and their own transport. |
| Luxury lodge situated within Big 5 Reserve seeks suitably qualified and experienced candidate to manage busy lodge kitchen. |
| Duties include kitchen management including ensuring that all meals are of exceptionally high quality. Will be responsible for menu compilation, costings, sourcing and negotiation with suppliers, stock management, purchasing and related administration. He/ She should have excellent staff development and training skills and preference will be given to candidates who have previously been involved in the development and upliftment of staff. Will be responsible for the kitchen budget and its related administration. Formally qualified candidates (Reputable culinary qualification or similar) will be given preference with a minimum of 5 years previous working experience within the hospitality industry (preferably within 5* properties). Please send through a photograph with your application. |
| A 5* hotel with refined restaurant and popular conferencing venue seeks a formally qualified Jnr Sous chef / Snr Chef de partie to assist in busy fine dining kitchen. |
Duties include assisting with menu compilation, costings, purchasing, stock and stores control, staff management and training on new dishes and menu preparation, garnishing and plating for A la carte, plated and buffet meal options (all kitchen sections) . Candidates to have a minimum of 3-4 yrs previous working experience within 5* properties in the capacity of Sous Chef / Snr Chef de partie. Formally qualified candidates will be given preference. Must be computer literate on MS Office suite and have an unendorsed drivers licence.
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| A 5* luxury boutique styled hotel seeks experienced and formally qualified pastry chef with previous 5* hotel experience. |
| All applicants to have a minimum of 3-5 years working experience in the industry ideally with in high end properties offering fine dining service. Duties include management of pastry kitchen and assisting staff. Will be required to manage the A la carte and Banqueting Pastry Pass on a daily basis and will be responsibile for the creation and maintaining of recipe books. He/ She will be required to attend daily meetings and handovers, perform stock counts and manage mise en place. Formally qualified candidates only!! Must be fully computer literate on MS Office suite, have their own transport and valid drivers licence. Please send a photograph with your application. |
| 5* luxury lodge situated within Big 5 reserve seeks experienced Sous Chef to be fully responsible for management of kitchen under head chef. |
| Formally qualified candidates only! Must have Grade 12 (matric) with a reputable culinary qualification. All candidates to have a minimum of 5yrs previous working experience within 5* fine dining kitchens. Candidates to have ability to implement and maintain Health & Hygiene procedures with a knowledge of Safety procedures and the use of fire-fighting equipment. All candidates to have First Aid Training. Duties include but are not limited to: communicaton between all lodge departments and their culinary requirements pertaining to guests, maintaining fridge and stores to the highest hygiene and stock rotation standards, preparation of meals to the highest of culinary standards, administration of purchasing and orders to minimize shortages and wastage, effective stock control, stock movement and administration thereof. Please send through photographs of yourself with your application. |
| Upmarket hotel with reputable A la carte restaurant seeks suitably experienced, passionate and qualified Sous Chef to join busy Kitchen brigade. |
MINIMUM REQUIREMENTS: All applicants must have matric and a formal qualification from a reputable culinary School (or similar) and should have a minimum of 5 -8 yrs previous working experience within 4-5* kitchens (A la carte/ Buffet) .
DUTIES INCLUDE: (but are not limited to)
- Meal preparation in all kitchen sections
- kitchen management, staff management and training
- active involvement in menu compilation, buffet set ups, implementation of new ideas, new dining offers
- active involvement in stock purchasing, stock storage, rotation, stock take and related administration
- ongoing maintenance and improvement of kitchen hygiene standards
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| A 5* luxury boutique styled hotel seeks experienced and formally qualified sous chef with previous 5* fine dining hotel experience. |
| All applicants to have a minimum of 3-4 years working experience in the industry ideally with traineeship/ apprenticeship experience within a 4-5* well-recognised establishment. Must be strong enough to act as second in charge in the absence of the executive chef. Previous fine dining experience essential. All candidates to be fully computer literate on MS Office suite, have their own transport and valid drivers licence. |
| Luxury lodge situated within a Big 5 Reserve seeks suitably experienced and qualified Sous Chef to join busy kitchen brigade. |
| Duties include meal preparation, plating and presentation (all kitchen sections) and the succesful incumbent will be required to assist with menu costings, menu compilations, stock purchasing, storage and stock control, staff management and training and related administration including roster compilation etc. Formally qualified candidates will be given preference (Reputable culinary qualification) and all applicants to be full computer literate on MS office suite. Please send through a photograph with your application. |
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