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Your search for Chef & Kitchen in Gauteng returned 21 results(s). The latest jobs are listed first.

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Search Results 1 - 10 of 21
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1 2 3

Chef De Partie - Parktown
Description:
Click for a profile of CP Personnel A Boutique hotel is looking for a chef de Partie to run a the kitchen of a boutique hotel.

Skills/Requirements:
  • 2-3 years as chef de Partie
  • Administration skills
  • Culinary diploma


· Reference: LS-75845-1112
· Salary: R8 000 - R10 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 11 Apr 2017
· Employer type: Hotel

Head Chef / Kitchen Manager (Italian) - Fourways
Description:
Click for a profile of CP Personnel Italian restaurant in Fourways is looking for experienced Italian Chef to run the kitchen.

Skills/Requirements:
  • 4-8 years exp as a head chef/kitchen manager in a busy restaurant
  • Must have cooked all Italian dishes.


· Reference: LS-75841-1112
· Salary: R15 000 - R20 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 11 Apr 2017
· Employer type: Restaurant / Coffee Shop

Executive Chef - Johannesburg - Sandton
Description:
Click for a profile of CP Personnel Restaurant in Sandton needs a Exectuive chef to run kitchen.

Skills/Requirements:
  • Matric plus culinary diploma
  • Previous experience in
  • Fine dinning restaurants
  • Candidate will have high energy levels coupled with strong management skills and an ability to deal with stress
  • Personal hygiene is also important
  • 5- 7 years experience in a similar position



· Reference: LS-75839-1112
· Salary: R23 000 - R30 000 neg
· Country: South Africa
· Province: Gauteng
· Date Posted: 11 Apr 2017
· Employer type: Restaurant / Coffee Shop

Head Chef - Modderfontein
Description:
Click for a profile of Tsafrika Main Responsibilities

  • 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 stock takes as and when required.
  • All aspects of purchasing, food preparation & presentation.
  • Menu design, planning & implementation.
  • 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 of the kitchen and responsibility for overall management when needed.
  • Keep up to date on modern cuisine trends and willing to try new things.
  • Human resources management /efficiently manage a team of staff.
  • Combine a full service upmarket catering experience alongside a fresh and unique takeaway offering.
  • 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 daily costings, tie backs and sales controls.
  • Attend & chair internal meetings as well as client meetings as directed /required.
  • Ensure the compliance of Company to Health and Safety standards
  • Promote and ensure a safe working environment to guests and staff.
  • Familiarise yourself and comply with existing procedures to ensure consistency.
  • Maintain all Tsafrika 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.
  • Attend Tsafrika nominated courses for personal development and growth.
  • May be required to assist with any other duties that may be outside scope of responsibility
  • Stay abreast with food trends as well as best practices.




Skills/Requirements:
Behavioural / Technical Competencies:

  • Organizing/Planning skills
  • Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
  • 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 career
  • Able to meet set deadlines and do menu planning
  • New contract/unit opening experience is desirable
  • General admin & management skills
  • Productivity driven and cost conscious
  • Great time- keeping and excellent food skills


· Reference: LS-75832-1002
· Salary: R10 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 10 Apr 2017
· Employer type: Catering Company

Cashier - Boksburg-Jet Park
Description:
Click for a profile of Tsafrika

Main Responsibilities:

 

  • Acknowledge the customer with a smiling face and remember that the customer always comes first and always make our customers know that they are important and special to us. Handle all customer questions and concerns.
  • To ensure that stock in the resale area is correctly displayed and that fridges and shelves are restocked daily
  • Must ensure that the front of house area is clean.

  • Counting money in cash drawers at the beginning of shifts to ensure that amounts are correct and that there is adequate change, ensure that the counter around the tills is clean and ensure that there is sufficient paper and ribbon in the printer.
  • To ensure that the daily cash up and related paperwork is completed accurately and completely according to the standard.
  • Issue a receipt to the customer and return the appropriate change
  • Any discrepancies must be accounted for and short falls will be deducted as per agreement.
  • Must assist in the smooth running of the front of house.

  • Must assist the front of house and back of house in running with orders.

  • Assist anywhere possible when the store is quiet, including assisting in cleaning.

  • Clean up the counter
  • Prepares a Sales analysis on a daily basis.
  • Must on close of shift, ensure that the Admin Assistant / Admin manager has been called to do an end of shift cash-up for each till.

  • Maintain all cash handling procedures

  • Assist in implementation and enhancement of all controls in the unit, specifically in relation to cash

  • Assist with stock-takes and the replenishment of stock at the unit

  • Operate as part of a team

  • Oversee and ensure float is correct

  • Ensure own and surrounding areas remain clean / high hygiene standards

  • Attend to any reasonable request by management.

  • May be required to assist with any other duties that may be outside scope of responsibility

 

 



Skills/Requirements:

 

Behavioural/Technical Competencies:

 

  • Excellent people skills
  • Enjoy clerical and administrative tasks.
  • Must have confidence in handling money
  • Must have excellent operational skills on all point of sale tills, and have the ability to control cash.
  • Be able to work quickly and accurately
  • Accurate, with an eye for detail 

  • Well-organised

  • Responsible

  • Friendly and helpful.

  • Communication skills (verbal and written)
  • Team Player & Honest
  • Good cash handling skills
  • Strong client and customer service skills

 

 

 



· Reference: LS-75778-0604
· Salary: 3850.00
· Country: South Africa
· Province: Gauteng
· Date Posted: 06 Apr 2017
· Employer type: Catering Company

Catering Manager - Boksburg-Jet Park
Description:
Click for a profile of Tsafrika

Main Responsibilities:

 

  • Take full responsibility and management of this contract
  • Setting and management of service delivery standards
  • Lead, motivate, train and develop a team of staff
  • Implement and maintain operational controls in line/within budgetary requirements
  • Ensure quality of food preparation, presentation and service is up to Tsafrika Catering Solution standards by meeting all quality / star grading standards in all areas of responsibility as per grading checklist
  • Proactively manage the Q-pro & OSHACT compliance of this unit
  • Ensure that tills and cash ups are running smoothly 
  • Ensure all Tsafrika Catering Solution policies and procedures are complied with
  • Daily HR and IR issues (including training, development & performance management)
  • Analyse and pre-empt client needs and possible complaints
  • Take responsibility for all functions by organising, preparing & co-ordinating.
  • Management of all administration, finances, debtors, budgets, etc.
  • Process Tsafrika Catering Solution paperwork and compile & understand weekly & monthly P & L
  • Relationship building with the client and customers on a daily basis (essential)
  • Must be able to work long hours and over weekends should there be a need
  • Stay abreast of latest food trends and best practices
  • Ensure smoot running of the Biometrics system
  • Ensure that Staff vacancies are filled timeously
  • May be required to assist with any other duties that may be outside scope of responsibility



Skills/Requirements:

Behavioural/Technical Competencies:

 

 

  • Strong judgement and problem solving skills
  • Excellent people skills
  • Strong interpersonal and communicative skills (verbal and written)
  • Flexibility with regards to working hours
  • Attention to detail
  • Client service orientated
  • Business management principles
  • Fully computer literate
  • Excellent food/Chef skills and background

 



· Reference: LS-75776-0603
· Salary: 16 000.00
· Country: South Africa
· Province: Gauteng
· Date Posted: 06 Apr 2017
· Employer type: Catering Company

Production Chef - Jet Park- Boksburg
Description:
Click for a profile of Tsafrika

 

Main Responsibilities

 

 

  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  • Check the quality of raw and cooked food products to ensure that standards are met.
  • Check the quantity and quality of received products.
  • Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
  • Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
  • Demonstrate new cooking techniques and equipment to staff.
  • Determine how food should be presented, and create decorative food displays.
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  • Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • May be required to assist with any other duties that may be outside scope of responsibility

 

 



Skills/Requirements:

Behavioral/ Technical Competencies:

 

  • Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

  • Strong judgement and problem solving skills

  • Excellent people skills

  • Strong interpersonal and communicative skills (verbal and written)

  • Flexibility with regards to working hours

  • Attention to detail

  • Client service orientated

  • Business management principles

  • Fully computer literate

  • Excellent food/Chef skills and background



· Reference: LS-75775-0603
· Salary: 7000.00
· Country: South Africa
· Province: Gauteng
· Date Posted: 06 Apr 2017
· Employer type: Catering Company

Junior Sous Chef / Senior Chef De Partie (Fine Dining) - Cradle of Humankind
Description:
Click for a profile of PCSA

A 5* Fine Dining Restaurant situated in the Cradle of Humankind in Gauteng.

Job Description

We are looking for a Junior Sous, or a Senior Chef de Partie that we will be able to promote into the position. Seeking someone who can assist with menu planning, stock take, standard excel, basic costing skills (provide training), will be stationed in the hot kitchen, responsible for preparation of food, maintaining cleanliness and hygiene. Seeking Someone that will take some responsibility to ensure things gets done.

The position includes accommodation with water and electricity on property 1 km from the hotel and 7 km from the nearest mall.

Benefits

Salary is dependent on experience between R 8000 - R 12 000 negotiable. The position includes accommodation with water and electricity on property 1 km from the hotel and 7 km from the nearest mall.



Skills/Requirements:

Must be skilled in Fine Dining plated Restaurant Service. Strong Hot Kitchen skills. Ability to lead a team and assist with kitchen administration. Own Transport and Valid Driver's preferred.

Qualifications
 

  • Formal Culinary qualification required (Fine Dining Curriculum such as Prue Leith, ICA, etc, Preferred)


· Reference: LS-75747-0408
· Salary: R8 000 - R12 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 04 Apr 2017
· Employer type: Restaurant / Coffee Shop

Function Chef / Coordinator - Edenvale
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
  • 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 Company to health and safety standards on the complex
  • Promote and ensure a safe working environment to guests and staff
  • Maintain all Company's GMP'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
  • To discuss the function with a client, ascertaining and noting his exact needs.
  • To show the client the various facilities available, advising and discussing the merits of the various options.
  • To advise and discuss the choice of menus.
  • To advise and discuss alcoholic and non-alcoholic beverage requirements.
  • To advise and discuss table plans.
  • To ascertain what entertainment, if any, is required.
  • To ascertain what table appointments, e. g. flowers, are required.
  • To confirm the availability of the facilities required.
  • To monitor and control provisional and confirmed function bookings and ensure that no double bookings occur.
  • To confirm all details in writing to the guest.
  • To be constantly aware of new business opportunities and action these.
  • To ensure the cleanliness of all conference and function rooms.
  • Oversee overall management, planning and control of the functions and banqueting operation - maintaining 5 star standards set by both the company and the client within agreed budgetary limits.
  • Manage all client events, quoting on function requirements and function bookings.
  • Manage and report functions reservations.
  • Sufficient monitoring of operations during service times.
  • Assist in control of production costs.
  • To liaise or ensure correspondence with clients both verbally and electronically
  • Assist the Management team as required.
  • Build and maintain customer and client relationships.
  • Supervise & maintain quality and service at all times to the highest level.
  • Ensure that all control measures are in place for all revenue/cash handling/stock control and invoicing all clients after functions.



Skills/Requirements:
Behavioural / Technical Competencies:
  • Communication skills (verbal and written)
  • 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-75746-0302
· Salary: R8 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 03 Apr 2017
· Employer type: Catering Company

Junior Sous Chef / Senior Chef De Partie - Muldersdrift
Description:
Click for a profile of Executive Placings Looking for a Junior Sous Chef /Senior Chef de Partie for hotel in Johannesburg West

  • Assist with menu planning
  • Stock taking
  • Standard Excel knowledge
  • Basic costing skills
  • Stationed in the hot kitchen
  • Responsible for preparation of food
  • Maintaining cleanliness and hygiene

The position includes accommodation with water and electricity on property

· Reference: LS-75744-0311
· Salary: Dep on exp.
· Country: South Africa
· Province: Gauteng
· Date Posted: 03 Apr 2017
· Employer type: Hotel


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