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Your search for Chef & Kitchen in Gauteng returned 29 results(s). The latest jobs are listed first.

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Search Results 1 - 10 of 29
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1 2 3

Sous Chef - Sandton, JHB
Description:
Our corporate 5 star hotel in Sandton is currently recruiting for an experienced Sous Chef.

The Sous Chef is responsible assisting the Executive Chef with all food production in the restaurant, conferences and banqueting, room service and any other food outlets. This includes developing and costing menus, orders and recipe development, while maintaining the highest professional food quality and sanitation standards. The Sous Chef assumes a position of Second In Charge when the Executive Chef is present, and takes charge of the Kitchen and it's operation in the absence of the Executive Chef. The position is primarily concerned with three main functional activities: supervision, food production and administration.

Skills/Requirements:
  • Hotel school graduate
  • At least 3-5 years' experience as a Sous Chef
  • Has work within a large hotel group
  • Reliable transport
  • Able to take instruction and delegate effectively (when needed)


· Reference: LS-75492-2801
· Salary: R15 000 CTC p/m
· Country: South Africa
· Province: Gauteng
· Date Posted: 28 Feb 2017
· Employer type: Hotel

Chef Manager - Gauteng
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 Tsafrika 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-75490-2809
· Salary: R20 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 28 Feb 2017
· Employer type: Catering Company

Chef - Houghton
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 Tsafrika Contract Catering 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-75485-2710
· Salary: R6 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 27 Feb 2017
· Employer type: Catering Company

Chef Manager - Sandton
Description:
Click for a profile of Tsafrika
  • Controls such as weekly stock takes/stock rotation /par stock levels to be maintained.
  • 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


Skills/Requirements:
  • Organizing/Planning skills
  • 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


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

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

Chef De Partie - Pretoria
Description:
Click for a profile of Hotel Staff Johannesburg Chef de partie required for busy hotel

Skills/Requirements:
Minimum of 3 years’ experience as a chef de partie within a four or five or four star hotel in an A la Carte department. Must have a formal chef’s qualification or similar. Must be strong in hygiene control and safety procedures in the kitchen, Must be familiar with menu planning, Must be familiar with the costing and control of food and relevant stock, Looking for an innovative and creative chef.

· Reference: LS-75390-12
· Salary: R6 500 ctc
· Country: South Africa
· Province: Gauteng
· Date Posted: 16 Feb 2017
· Employer type: Hotel

Sous Chef - Johannesburg
Description:
Click for a profile of Hotel Staff Johannesburg Upmarket 5* hotel with extensive conference facilities seeks a suitably qualified and experienced Senior Sous chef to join their culinary brigade. Duties include:- daily mise en place, meal preparation, plating and presentation according to 5* Fine Dining standards; Running of the pass; Deputise for the Executive Chef in their absence; Menu development and related costings. Additional duties include stock counts (as needed). Training and transferral of skill to junior chefs form part of the daily duty. Kitchen hygiene and cleanliness is an ongoing required practice.

Skills/Requirements:
What you need to apply for this position: Grade 12, Culinary qualification from a reputable Institution, Minimum of 4 years previous working experience in A la carte Dining (Fine Dining) with previous exposure to high volume conferencing and events. Must be computer literate on MS Office suite and have an unendorsed drivers licence. First Aid certification essential. Must be able to cook at customers request in the fine dining room. (Different types of food)

· Reference: LS-75390-41
· Salary: R22 000 / R25 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 16 Feb 2017
· Employer type: Hotel

Sous Chef - Johannesburg
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 Managing the kitchen in regards to overall food preparation, food presentation, STAFF, food safety, general hygiene and operating equipment in conjunction with the Executive Chef. Implementing and maintaining minimum GUEST service standards. Following and implementing new trends regarding food preparation, presentation and service. Interacting with GUESTS to receive valuable feedback and thus being a salesperson, researcher and problem solver. Managing costs in regards to COS, purchasing (via MyMarket), receiving, requisitions and storage. ? Calculating and distribution of daily theoretical and actual COS. ? Compiling, implementing and maintaining a complete and structured training plan. ? Training of STAFF and encouraging personal growth. ? Calculating of selling prices to insure an acceptable COS is maintained at all times. ? Compiling, implementing and maintaining checklists for hygiene, food preparation, stock control, portion control and any other area that could or should have checklists.

Skills/Requirements:
Professional cookery Diploma .....A minimum of 6 years post graduate experience in a good 4 or 5* hotel. Fine dining experience ESSENTIAL . The Exec Chef seeks a stable employee with a good track record 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. Matric and Formal chef’s diploma and at least 4years relevant experience in a similar position. ? Exceptional computer literacy with special focus on Microsoft Excel and Outlook. ? Ability to work shifts: morning, evening and late shifts. ? Valid driver’s license. ? Be extremely passionate for this industry and have the ability to think out of the box. ? Fully literate and numerate (able to perform relative calculations, statistics and be able to interpret basic accounts and financial statements / reports / invoices). ? Must be able to maintain physical stamina to personally supervise areas of responsibility. ? Have a vast knowledge regarding food safety and general hygiene. ? Be contactable afterhours to assist in periods of high demand or in case of an emergency. ? Be competent enough to manage and apply the following: first-aid, an evacuation, fire prevention at work in conjunction with the company’s health and safety committee. ? Have exceptional management skills in regards to the interpretation of the Hotel’s policy, business objectives, application of resources, control of costs and overall management of STAFF and standards. Should you believe you have all the required qualifications and skills to fulfil this role and add value to the TEAM Matric and Formal chef’s diploma and at least 4years relevant experience in a similar position. Exceptional computer literacy with special focus on Microsoft Excel and Outlook. Ability to work shifts: morning, evening and late shifts. Valid driver’s license. Be extremely passionate for this industry and have the ability to think out of the box. Fully literate and numerate (able to perform relative calculations, statistics and be able to interpret basic accounts and financial statements / reports / invoices). Must be able to maintain physical stamina to personally supervise areas of responsibility. Have a vast knowledge regarding food safety and general hygiene. Be contactable afterhours to assist in periods of high demand or in case of an emergency. Be competent enough to manage and apply the following: first-aid, an evacuation, fire prevention at work in conjunction with the company’s health and safety committee. Have exceptional management skills in regards to the interpretation of the Hotel’s policy, business objectives, application of resources, control of costs and overall management of STAFF and standards.

· Reference: LS-75390-42
· Salary: R12 000 - R15 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 16 Feb 2017
· Employer type: Hotel

Executive Sous chef - Pretoria
Description:
Click for a profile of Hotel Staff Johannesburg Busy hotel seeks a Sous Chef strong on a la Carte

Skills/Requirements:
Minimum of 3 years’ experience as a Sous chef within a four or five or four star hotel in an A la Carte department. Must have a formal chef’s qualification or similar. Must be strong in hygiene control and safety procedures in the kitchen, Must be familiar with menu planning, Must be familiar with the costing and control of food and relevant stock, Looking for an innovative and creative chef.

· Reference: LS-75390-17
· Salary: R18 000 - R20 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 16 Feb 2017
· Employer type: Hotel

Head Chef - Houghton
Description:
Click for a profile of Hotel Staff Johannesburg A boutique hotel with exceptional ratings. 18 rooms. Bfast ,lunch and dinner. Small exclusive 18 roomed boutique hotel with fine dining restaurant .Small exclusive functions and dinners catered for . You will manage a kitchen team of 6 pax. Control all stocks, ordering,issuing ,maintaining par stocks, etc. Menu design .

Skills/Requirements:
Professional cookery Diploma or NQV 6 , Minimum of 5 years post graduate experience with proven management of staff. You should be able to create menus, cost them and carry them out .You should be keen on making name for your cookery and a name for the hotel. You must like working hands on and cooking regularly .This is not a desk jobYou should enjoy cutomer contact too.

· Reference: LS-75390-25
· Salary: R12 000 - R18 000 no benefits
· Country: South Africa
· Province: Gauteng
· Date Posted: 16 Feb 2017
· Employer type:


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