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Your search for Chef & Kitchen in Gauteng returned 15 results(s). The latest jobs are listed first.

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Search Results 1 - 10 of 15
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Sous Chef For 5 Star Boutique Hotel - Houghton Estate
Description:
  • High levels of food quality & presentation reflecting traditional & modern cuisine
  • Preparation of all food products to the standard required by the company and its client as directed by kitchen management
  • Manage a team of kitchen Staff
  • Monitor and manage hygiene standard
  • Promote and ensure a safe working environment to guests and staff
  • Controls such as weekly stock takes/stock rotation /levels to be maintained
  • Stay abreast with food trends as well as best practices
  • Enjoy and bring your creativity


Skills/Requirements:
  • Able to do menu planning
  • Excellent food skills
  • High level of hygiene
  • General admin & management skills
  • Great time-keeping skills
  • Organizing and planning skills
  • Team Player


· Reference: LS-75064-1704
· Salary: Salary: Dep on exp
· Country: South Africa
· Province: Gauteng
· Date Posted: 18 Jan 2017
· Employer type: Hotel

Function Chef - Rosebank
Description:
Click for a profile of Tsafrika
  • All aspects of food preparation & presentation
  • Coordinate all functions and manage the functions diary in terms of what food to be made
  • Ensure that all equipment/stock under his control are managed and kept secure
  • Sound understanding of food costing and menu design
  • Preparation of all food products to the standard required by the company and its client as directed by kitchen management
  • Prepared to assist in other Fedics units as required
  • Manage a team of kitchen Staff
  • High levels of food quality & presentation reflecting traditional & modern cuisine
  • Monitor and manage a cost effective production process reflecting best practices
  • Monitor and manage hygiene standard and status in all kitchens - 90 % external audit
  • Maintain & manage HACCAP standard of complex / food sample management
  • Ensure the compliance of Tsafrika to health and safety standards on the complex / unit.
  • Promote and ensure a safe working environment to guests and staff
  • Maintain all Fedics FCS's & QA documents
  • Controls such as weekly stock takes/stock rotation /par stock levels to be maintained
  • Portion control /reduce pilferage/losses /batch cooking system in place
  • Attend TsAfrika nominated courses for personal development and growth
  • Stay abreast with food trends as well as best practices



Skills/Requirements:
  • Able to do menu planning
  • General admin & management skills
  • Great time-keeping skills & production driven
  • Organizing and planning skills (Must be good at functions)
  • Team Player
  • Excellent food skills
  • Strong client and customer service skills



· Reference: LS-75063-1703
· Salary: R10 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 17 Jan 2017
· Employer type: Catering Company

Chef Manager - Germiston
Description:
Click for a profile of Tsafrika
  • Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen.
  • Attend and give updates at weekly staff meeting.
  • Report any acts of maltreatment, neglect, and/or any other violation of the company policies immediately to the Unit Manager.
  • Make termination decisions including interviewing, hiring, evaluation, and disciplining kitchen personnel as appropriate.
  • Fill in where possible to ensure guest service standards and efficient operations.
  • Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients to prevent food waste.
  • Supervises and coordinates activities of food preparation and kitchen personnel.
  • Maintains excellent customer relations.
  • Ensures that all health and safety regulations are achieved.
  • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
  • Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. To ensure that all menus are calculated correctly to obtain maximum gross profit.
  • To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes
  • To ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff who are ill or injured receive the correct treatment or are not allowed to work.
  • To ensure that all staff are correctly dressed to satisfy statutory requirements as well as enhancing the image of the establishment.
  • To ensure that all stocks are ordered to the correct quantities, quality and price.
  • To regularly meet with the storekeeper to ensure that the correct stocks are kept
  • To ensure that all staff under your control are fully informed in respect of disciplinary procedures, the handling of grievances, etc.
  • To conduct regular stock checks/stock takes.
  • To ensure that expenses are within budgeted limits.
  • To ensure that all information which is required to compile meaningful budgets is available at all times.
  • Control of all incoming stock and issues to various kitchens and departments
  • Control hygiene and supervision of kitchen cleaning
  • Maintain chefs office ie filing, typing of memos, issues, placing orders on Mymarket, food costing
  • Checking the quality of food leaving the kitchen
  • Previous Kitchen Manager or Chef background is a requirement
  • Focus on actively increasing the units profitability
  • Costing and Tie backs
  • Staff Management
  • Production Planning
  • May be required to assist with any other duties that may be outside scope of responsibility


Skills/Requirements:
Behavioural/Technical Competencies:

  • Strong Financial Acumen
  • Computer literate
  • Organising and planning skills
  • Risk Management skills
  • Interpersonal skills
  • Team Player
  • Relationship Building
  • Communication skills
  • Excellent food skills
  • Strong client and Customer service skills


· Reference: LS-75058-1711
· Salary: R15 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 17 Jan 2017
· Employer type: Catering Company

Head Chef (Prue Leith Training) - Gauteng
Description:
Click for a profile of PCSA The Restaurant is located inside The Wanderers Club, this multiple faceted restaurant caters for both members and non-members. Our vision is to create a lifestyle bar that is fit for both business meetings and Friday afternoon drinks. The food needs to be in line with our standards and exceed expectations. Food costings are vital for a strong and well run restaurant.

Head Chef

  • 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.


Skills/Requirements:
Minimum 3 years in similar position. Non Smoker. Determined and Inspiring.

Qualifications

  • Prue Leith Professional Cookery Diploma essential.


· Reference: LS-75047-1303
· Salary: R22 000 - R30 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 13 Jan 2017
· Employer type: Catering Company

Sous Chef (Banqueting) - Gauteng
Description:
Click for a profile of PCSA This Events and Catering is a dynamic catering company that runs and operates A country Club / Function Venue in Illovo. A company that is run with passion and dedication is looking for key personal to be part of the team. A fierce dedication for perfection is required, the ethos and vision of the company is to constantly exceed the expectations of guests.

Job Description

The banqueting department is the busy hub of company and caters for everything from daily conferences to intimate weddings. Presentation of the food and buffets is very important and needs to be controlled on a tight rope.

Sous Chef for our Banqueting.

  • Help in the preparation and design of all food.
  • Produce high quality plates both design and taste wise
  • Ensure that the kitchen operates in a timely way that meets our quality standards
  • Fill in for the Executive Chef in planning and directing food preparation when necessary
  • Resourcefully solve any issues that arise and seize control of any problematic situation
  • Assess staff's performance and provide feedback to head chef.
  • Order supplies to stock inventory appropriately
  • Comply with and enforce sanitation regulations and safety standards
  • Maintain a positive and professional approach with co-workers and customers
  • Work with the executive chef to produce diversified menus in accordance with the restaurant's policy and vision;
  • Come up with new dishes which appeal to the clients, whenever required;
  • Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”;
  • Produce high quality dishes that follow up the established menu and level up to location's standards, as well as to clients' requirements;
  • Plan the food design in order to create a perfect match between the dish's aspect and its taste;
  • Discover talented chefs and train them in order to reach the high standards of the location;
  • Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources;
  • Maintain order and discipline in the kitchen during working hours;
  • Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc. )from their kitchen;
  • Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served;
  • Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door;
  • Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.


Skills/Requirements:
Previous experience in similar role essential.

Qualifications

  • Professional Culinary Diploma is essential.


· Reference: LS-75046-1302
· Salary: R15 000 - R20 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 13 Jan 2017
· Employer type: Catering Company

Junior Sous Chef - Centurion - Pretoria
Description:
The candidate needs to be well groomed, punctual, well spoken and have an eye for detail.

Needs to have a minimum of 4-5 years kitchen experience. Must have a formalchefs qualification.

This is the ideal job for a young enthusiastic and energetic person

Skills/Requirements:
The candidate must have the following skills:

  • ordering of stock
  • management of staff and time
  • coordinating of orders at the pass
  • computer literate
  • cooking skills in ala carte and banqueting
  • must be able to handle pressure
  • must be able to work long hours as this will be required from time to time


· Reference: LS-74956-2901
· Salary: R6 000 neg
· Country: South Africa
· Province: Gauteng
· Date Posted: 29 Dec 2016
· Employer type: Golf Resort

Production Chef - Illovo
Description:
Click for a profile of Tsafrika
  • May be required to assist with any other duties that may be outside scope of responsibility
  • To ensure that all stocks are kept under optimum conditions.
  • To ensure that all mise-en-place is always freshly prepared and on time.
  • To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
  • To ensure that all dishes reach the hot plate correctly garnished the correct portion and size, presented on the prescribed serving dish in the prescribed manner.
  • To ensure that his section is being kept clean and tidy at all times.
  • To ensure that junior cooks and trainees receive the right training and optimum guidance.
  • To ensure that any anticipated shortages are communicated promptly to the sous chef or head chef.
  • To ensure that no horseplay is allowed in his section and that all staff under his control are treated fairly and with courtesy.
  • To deputise in the sous chef's absence and take charge of the kitchen when directed to do so.
  • To attend training courses and seminars as and when required.
  • To strive to study management subjects in preparation for future advancement
  • All aspects of Purchasing, Food preparation & Presentation
  • Menu design, Planning & implementation
  • Extraordinary Cooking Skills /Creativity and new ideas required/Chefs tables, cooking demos
  • Ensure that all equipment/stock/uniforms under his control are managed and kept secure
  • Human Resources management /efficiently manage a team of staff
  • 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 all kitchens 90 % external audit
  • Maintain & Manage HACCAP standard of Complex /food sample Management
  • Attend & Chair Internal Meetings as well as Client meetings as directed /required
  • Ensure the compliance of Company's to Health and Safety standards on the complex.
  • Promote and ensure a safe working environment to guests and staff
  • Familiarise yourself and comply to existing procedures to ensure consistency
  • Maintain all Company's GMP's & QA documents & Best Practices
  • Monitor and manage a cost effective production process
  • Responsible for Gross Profits on all Food items
  • Controls such as Weekly Stock takes/Stock rotation /par stock levels to be maintained
  • Portion control /Reduce Pilferage/Losses /Batch cooking system in place
  • Ensure a consistent Food and Beverage COS are maintained & Improved
  • Attend Company's nominated Courses for personal development and growth


Skills/Requirements:
  • Must be able to communicate clearly with managers, kitchen and dining room personnel.
  • Initiative & Committed
  • Organizing & Planning Skills
  • General Admin & Management skills
  • Great Timekeeping Skills
  • Production Driven
  • Cost Awareness
  • Computer Literacy
  • Business Acumen
  • Financial management skills


· Reference: LS-74943-2002
· Salary: R6 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 20 Dec 2016
· Employer type: Catering Company

Kitchen Manager / Head Chef - Pretoria
Description:
Click for a profile of PCSA A busy contemporary styled restaurant situated in Pretoria.

Job Description

General Restaurant Kitchen Management/Head Chef duties will apply. Menu Planning, Stock Ordering, Stock Control, Food Cost Management, Staff Management and Training, Control of Busy Pass, Quality and Portion Control, Cooking of meals for service. Previous experience within same position within busy contemporary style restaurant required.

Skills/Requirements:
Restaurant Kitchen Management experience required at Head or senior Sous Chef level.

Qualifications

  • Professional Cookery Diploma is essential.


· Reference: LS-74927-1501
· Salary: R15 000 - R25 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 15 Dec 2016
· Employer type: Restaurant / Coffee Shop

Chef De Partie - Johannesburg - Melrose Arch
Description:
Click for a profile of Hotel Staff Johannesburg
  • 5* luxury hotel with fine dining restaurant, 6 function rooms and a bar
  • You will join the team of this young dynamic kitchen
  • You should be able to work in various sections
  • Monitoring commis chefs, working shifts


Skills/Requirements:
  • Professional cookery Diploma with at least 3 years post graduation training in either a 4 or 5* hotel or a well established fine dining restaurant.
  • You should seriously have a passion for your craft and a desire to learn and grow.
  • The Executive Chef is highly involved in SACA and expects his staff to be as well.
  • Competitions, organising events etc.
  • You should be serious about your career.
Send cv and any food portfolio you have.

· Reference: LS-74895-0003
· Salary: R8 500 - R9 500
· Country: South Africa
· Province: Gauteng
· Date Posted: 12 Dec 2016
· Employer type: Hotel

Sous Chef - Johannesburg - Melrose Arch
Description:
Click for a profile of Hotel Staff Johannesburg 5* luxury hotel with fine dining restaurant, 6 function rooms and a bar. You will join the team of this young dynamic kitchen. You should be able to work in various sections. monitoring commis chefs, chef de parties working shifts. you should understand cost control, issuing and receiving, running a shift on your own.

Skills/Requirements:
Professional cookery Diploma. . A minimum of 6 years post graduate experience in a good 4 or 5* hotel. Fine dining experience ESSENTIAL. you should be creative and show a serious passion for you craft. The Executive chef is a strong member of SACA and expects all of his kitchen to be interested and involved. you should be interested.

Send food port folio with your CV.

· Reference: LS-74895-0018
· Salary: R12 000 - R15 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 12 Dec 2016
· Employer type: Hotel


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