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See below for our latest vacancies
Chef De Cuisine
5* Hotel in Johannesburg

Job Description

  • Minimum 5-8 years' experience in the fine dining restaurant or in the 5 Star Hotel industry.
  • Highly skilled with all aspects of fine dining from ordering, menu planning, presentation skills, IR training and controlling of pass.
  • Must have good Management skills and be people's person.
  • Able to train and teach to bring employees on modern cooking techniques, menu planning, cost controls & presentation ideas.
  • To maintain culinary standards for the outlets.
  • Consistent implementation of the approved menus and to maintain all policy and procedures relating to standards and administration with in the kitchen.

  • Medical aid and pension contribution.

Good practical, operational and adequate administrative skills with a flair for creativity is a must. Able to direct and motivate personnel. Good guest relations and interpersonal skills. Effective training and coaching skills. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards.


  • Professional diploma in Food Production or culinary skills Proficient in computer usage and recipe management system

· Salary: R22 000 - R25 000
· Location: South Africa
· Date Posted: 13 Feb 2017
· Employer type: Hotel

Resort Executive Chef
A Resort situated in KZN with multiple outlets.

Job Description

  • Supervision of 20 Staff.
  • Purchasing and recording of all food, Guest supplies and cleaning materials related to the 5 kitchens on
  • the resort.
  • Issuing and recording rand value of stock to each outlet to ensure the GP budgets at each outlet is achieved (they all have different budgets)
  • Menu Creation, costing and implementing in all restaurants.
  • Function menus and quotes.
  • Food quality control throughout the resort.
  • HR for kitchens, interviewing, hiring and discipline of all kitchen chefs and cooks.
  • Specials and theme dinners change regularly.
  • Supervision of cleaning staff whom are outsourced from a partner company.
  • Training and rostering of all restaurants utilizing a group of staff to cover a variety of restaurants.
  • Stock Takes and GP Reports done every 15 Days
  • All General Kitchen admin and daily planning.
  • Hands on Pass control.

  • Live in accommodation. Meals on duty.

Ability to multi-task. Staff training Attention to detail. A passion for the industry.


  • Matric Formal chef qualifications

· Salary: R18 000 - R20 000
· Location: South Africa
· Date Posted: 13 Feb 2017
· Employer type: Hotel

Head Chef / Front Of House Anchor
A contemporary restaurant with an African feel to it.

Job Description

  • Overall responsibility for the kitchen's daily operations.
  • Liaising with the relevant companies for food orders.
  • Creating new dishes and menus.
  • Maintaining/raising the food's profit margins for SilvaSale.
  • Monitoring and controlling stock levels.
  • Ensuring correct stock rotation procedures are followed.
  • Implementation of health and safety procedures in the kitchen.
  • Estimating costs and ensuring all purchases come within budget.
  • Taking care of the kitchen's accounts and creating a work roster.
  • Outstanding cooking skills.
  • Real creativity when it comes to food.
  • An ability to create menus that are innovative and profitable.
  • A deep understanding of ingredients and produce.
  • The capacity to work under extreme pressure.
  • Excellent leadership and management.
  • The ability to delegate tasks.
  • Take responsibility for the kitchen as a whole and be held accountable for actions.
  • Training of staff and encouraging them to develop themselves.

The positions will be based on full time employment and hours | off days | leave | salary will be discussed during the interview process.

Minimum 3 years in similar position. Non Smoker. Determined and Inspiring


  • Matric Professional Cookery Diploma essential

· Salary: R22 000 - R30 000
· Location: South Africa
· Date Posted: 06 Feb 2017
· Employer type: Restaurant / Coffee Shop

Resort F&B Manager
Resort in KZN

Job Description

  • To ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis, menu costings and cash checks.
  • To ensure that restaurants and cloakrooms are clean and well maintained, that table appointments, including flower arrangements are impeccable.
  • To ensure that waiters are always correctly and smartly dressed, that they offer professional and courteous service to their customers.
  • To ensure that bars and cloakrooms are clean and stocked with the stipulated requirements.
  • To ensure that barmen are well trained, correctly and smartly dressed and serve their customers in a professional and friendly manner.
  • To ensure that room service orders are executed promptly and that they comply with the required standards.
  • To ensure that room service staff are correctly and smartly dressed and serve their customers in a professional and friendly manner.
  • To ensure the efficient running of the banqueting department and that all banqueting rooms, including cloakrooms, are clean and tidy.
  • To act as Duty Manager as required.
  • To ensure that consumable and non-consumable goods are ordered, correctly stored and issued to the various departments.
  • To ensure maximum security in all areas under your control and that staff are fully aware of the importance of key security.
  • To ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation.
  • To ensure that company and statutory hygiene standards are maintained in all areas.
  • To attend timeously to customer complaints.
  • To take the necessary steps in the event of theft, burglary or fire.
  • To ensure that reports and administration requirements are timeously submitted.
  • To ensure that the Back of the House Department operates effectively and efficiently.
  • To hold regular performance appraisals with all management staff, identifying areas for development and training needs, and ensuring that this training is effected.
  • To ensure that fair discipline is effected.
  • To ensure that the causes of staff grievances are investigated and the appropriate action taken.
  • To ensure that fire and evacuation drills are held regularly.
  • To ensure that bands and musicians are available when required.
  • To be fully conversant with all statutory requirements regarding a food and beverage operation, that all licenses, including special licences, are timeously applied for and that the conditions affecting the issues of a liquor licence are not jeopardised.
  • To ensure that regular stock takes are conducted.
  • To prepare and submit on the required format all information necessary for budgeting purposes, timeously and accurately.
  • To ensure that an effective table reservation system is in operation.
  • To circulate throughout all restaurants, bars and banqueting departments, maintaining a high profile with customers and staff.
  • To hold regular staff meetings.
  • To be fully aware of trends in the industry and make suggestions for improvement of the catering operation.
  • To attend meetings as required.
  • To carry out or ensure that regular On-the-Job Training is taking place to agreed standards.
  • To ensure that the most suitably qualified person is appointed in the event of a vacancy — wherever possible this should be an internal promotion.

Attention to detail. Staff training and management. Passion for the industry. Must be happy with remote locations.


  • Matric Formal Hospitality Qualifications.

Accommodation. Meals on duty.

· Salary: R17 000 - Accommodation and meals on duty.
· Location: South Africa
· Date Posted: 06 Feb 2017
· Employer type: Hotel

Restaurant Manageress
Restaurant in an Estate.

Job Description

  • Manage staff.
  • Control and manage stock.
  • Control and manage Food Cost of all areas.
  • Control and manage assets.
  • Banqueting Management, control.
  • Analyse and interpret daily unit results.
  • Determine and implement corrective / proactive action.

Drivers License Management experience Hospitality experience Both BOH and FOH experience a necessity Computer literacy - Word, Excel, Powerpoint, Pilot Software


Hospitality Diploma will be an advantage Matric

· Salary: Dep on exp.
· Location: South Africa
· Date Posted: 26 Jan 2017
· Employer type: Restaurant / Coffee Shop

Estate in Northriding, Roodepoort area.

Job Description

Managing the kitchen in regards to overall food preparation, food presentation, staff, food safety, general hygiene and operating equipment.

Steak House type food.

Have a knowledge regarding food safety and general hygiene. Ability to work shifts: morning, evening and late shifts.


Matric. Formal qualifications would be a bonus.

· Salary: R8 000
· Location: South Africa
· Date Posted: 26 Jan 2017
· Employer type: Estate

Sous Chef
Property in Empangeni.

Job Description

  • Ability to supervise functions and prepare and display food production and allocate work effectively to chefs and waiters etc
  • Ability to maintain outstanding hygiene conditions within the kitchen
  • Ability to control food stock effectively
  • Ability to communicate and maintain good relations with employees and clients
  • Ability to do cocktails Functions
  • Ability to do A La Carte
  • Ability to do cold & hot buffet

Passion for food and desserts Experience of stock control and food portioning Experience in stock taking Hands on approach Sensitive to cultural issues/patient with team members Good social and interpersonal skills Effective menu planning Sense of ownership and pride for the guest experience Good eye for detail Ability to work long, flexible hours Flexible attitude and willing to take on tasks as necessary Ability to plan and organize Knowledge of good kitchen hygiene practice Well groomed and a good sense of personal hygiene


Matric. Chef School (or similar qualifications)

· Salary: Market related
· Location: South Africa
· Date Posted: 26 Jan 2017
· Employer type: Hotel

Executive Chef
5* Property in the Pilanesberg Area.

Job Description

  • Daily menu planning and preparation of exquisite Breakfast, Lunch, Dinner.
  • Menu planning in line with seasonal availability and trends.
  • Menu planning in line with dietary restrictions.
  • Costing, ordering and stock control
  • Good knowledge of kitchen hygiene and equipment maintenance.
  • Work as a team with Sous Chef and Chef de Partis.
  • Training and developing the kitchen team
  • Managing, motivating and mentoring staff members.
  • Responsible to operate within the Policies and Procedures of the property.
  • Maintaining the standards of a 5* property.

Experience in menu planning, stock taking and ordering for a 5* establishment. Experience in successful staff training and mentoring. Ability to run shifts with kitchen brigade reporting in, and deliver a consistent high quality of work. Fully computer literate in Office Suite. Excellent self-motivation and initiative. Ability to work harmoniously with management and staff of all levels. Ability to be resourceful, creative and work well under pressure and unsupervised.


Chef Qualification (Bachelor's Degree/Diploma) Minimum of 3 years' experience in a similar position in a 5* environment.


Live-in accommodation. Meals on duty

· Salary: CTC R20 000 - R24 000
· Location: South Africa
· Date Posted: 26 Jan 2017
· Employer type: Game Farm & Lodge

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