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Your search for Chef & Kitchen in Gauteng returned 19 results(s). The latest jobs are listed first.

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Search Results 1 - 10 of 19
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Chef De Partie (Hot Kitchen – 5* Elegant Dining – Plated) - Sandton
Description:
Click for a profile of PCSA A 5* Boutique Hotel in Sandton.

Job Description

This 5* Boutique Hotel and Function Venue serves all plated meals (Elegant/Fine Dining). Seeking a strong A la Carte and Plated Hot Kitchen Chef de Partie. General CDP duties will apply. Previous experience within a 5* Hotel or Fine Dining Restaurant is required.

Benefits

Negotiable

Skills/Requirements:
5* Fine Dining experience required.

Qualifications

  • Professional Cookery Diploma (Fine Dining Academy such as Prue Leith, Silwood, ICA)


· Reference: LS-76064-1703
· Salary: R9 000 - R11 000 Negotiable
· Country: South Africa
· Province: Gauteng
· Date Posted: 17 May 2017
· Employer type: Hotel

Executive Chef - Parktown
Description:
Click for a profile of Tsafrika Minimum Requirements

  • Relevant tertiary qualification and/or equivalent in the food industry
  • Minimum matric
  • Minimum of 4 years management and professional cookery experience - Essential
  • Must have reliable vehicle and driver's license
  • Training background
  • Fine dining skills
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 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:
Behavioural / Technical Competencies:
  • 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-76042-1604
· Salary: R32 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 16 May 2017
· Employer type: Catering Company

Senior Chef - Must be willing to relocate
Description:
Click for a profile of Tsafrika Main Responsibilities
  • Assisting the Head Chef in all of the following requirements:
  • Primarily prepare, cook and present food to a consistently high standard.
  • Accurately order, receive, store and requisition extensive food stocks.
  • Produce a wide range of competitively priced function menus.
  • Incorporate your own creative ideas into the established menu formats.
  • Combine traditional and classical techniques with your own flair, imagination and creativity.
  • Have particular experience with larder work, sauces, soups and roasts.
  • Show an appreciation for healthy recipes, basic diets and vegetarian dishes.
  • Take full responsibility for the kitchen in the absence of the Head Chef.
  • Combine strong creative ability with sound commercial sense.
  • Work to a budget and achieve the required monthly gross profit percentage.
  • Respect all foodstuffs and demonstrate a thorough knowledge of their correct usage.
  • Strictly monitor and control all kitchen waste, particularly foodstuffs.
  • Maintain the tidiness and cleanliness of the kitchen at all times.
  • Demonstrate strong leadership qualities and have a proven ability for training junior staff, as necessary
  • Organise, motivate, supervise and lead others by their own example.
  • Adopt a friendly but disciplined approach to authority, where necessary.
  • Articulate clearly and communicate effectively at all levels.
  • Demonstrate a pleasant, well-balanced and gregarious personality.
  • Remain cool, calm and organised particularly when under pressure.
  • Adapt to living and working in a small hotel within a small, island environment.
  • Demonstrate an ambition to further their career in a quality establishment.
  • May be required to assist with any other duties that may be outside scope of responsibility


Skills/Requirements:
Behavioural / Technical Competencies:

  • Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
  • Excellent people skills
  • Strong interpersonal and communicative skills (verbal and written)
  • Flexibility with regards to working hours
  • Attention to detail
  • Client service orientated
  • Excellent food/Chef skills and background





· Reference: LS-76037-1502
· Salary: R18 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 15 May 2017
· Employer type: Catering Company

Commis Chef / Chef De Partie - Johannesburg
Description:
Click for a profile of PCSA An Upmarket Gastro Pub situated in a Sports Club in Johannesburg.

Job Description

Looking for two of these candidates. Students from a recognized chef collage will be considered. (Prue Leith/ICA). Will include Weekend and evening work. Will assist in all areas of the kitchen preparing mise en place for service within an upmarket Gastro Pub. Cooking and Plating at service.

Benefits

Negotiable.

Skills/Requirements:
Must be passionate about fine quality cuisine. Strong Work Ethic. Great Hygiene standards. Presentable, prompt and efficient working methods.

Qualifications

Professional Cookery Diploma or currently studying within a Recognized Culinary Academy.

· Reference: LS-76033-1512
· Salary: R5 000 - R10 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 15 May 2017
· Employer type: Pub Retailing & Liquor

Executive Chef - Johannesburg
Description:
Click for a profile of PCSA A Gastro Pub situated at a Sports Club in Johannesburg.

Job Description

It's for a Bar and this needs to be taken as a challenge. Taking the current pub food into a gastro pub menu style. Menu planning. Budget and food costs need to be showcased. Weekend work and evening work is a requirement. Small kitchen but work is willing to be done for the right candidate. Must know how to drive a diverse team and mange controls of team.

Benefits

Negotiable

Skills/Requirements:
4-5 years' experience in same position required. Strong Attention to detail. Boutique experience required (Restaurant/Hotel). Dedication, passion and tenacity is a must. Charismatic energy.

Qualifications

Professional Cookery Diploma is required. (Prue Leith/ICA or similar training within a reputable culinary academy with focus on fine quality plated fare/cuisine)

· Reference: LS-76032-1512
· Salary: R20 000 - R30 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 15 May 2017
· Employer type: Pub Retailing & Liquor

Urgent – Kitchen Manager / Sous Chef (Female) - Midrand
Description:
Click for a profile of Professional Career Services Contract Catering Company

Job Description

  • Upmarket unit seeks reliable, hard-working, outgoing, and competent Kitchen Manager / Sous Chef to start ASAP
  • Monday to Friday 7 - 3pm
Responsible for:

  • Front of House
  • Hosting Guests
  • Kitchen Management
  • Controls
  • Managing Staff
  • Food Preparation - Catering for up to 400 pax per day
Benefits

Medical aid & Provident Fund contribution Monday to Friday 7 - 3pm

Skills/Requirements:
Computer Literate, Highly Presentable, Must have previous Kitchen Management experience

Qualifications

Matric Certificate, Chef Diploma, Valid Driver's License

· Reference: LS-75946-0403
· Salary: R12 000 - R13 000
· Country: South Africa
· Province: Gauteng
· Date Posted: 04 May 2017
· Employer type: Catering Company

Sous Chef - Johannesburg
Description:
Click for a profile of Professional Career Services A Country Club

Job Description

  • 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
  • Able to interact with guests and behave appropriately
  • Ability to plan and organize
  • Knowledge of good kitchen hygiene practice
  • Well groomed and a good sense of personal hygiene

Benefits

Qualify for the 50% medical aid subsidy, guaranteed 13th Cheque, contribution towards provident fund and they not compelled to belong to the medical aid.

Skills/Requirements:
Passion for food and cooking Experience of stock control and food portioning Experience in stock taking Hands on approach Sensitive to cultural issues/patient with team members Ability to share ideas/new recipes with colleagues and train them Good social and interpersonal skills

Qualifications

Matric Chef School (or similar qualifications) Previous experience in the Pastries department would be beneficial Basic computer skills First Aid and Fire Training preferable but not essential English speaking

· Reference: LS-75945-0403
· Salary: Negotiable
· Country: South Africa
· Province: Gauteng
· Date Posted: 04 May 2017
· Employer type: Leisure Company

Executive Chef X 2 - Sandton
Description:
Click for a profile of CP Personnel
  • Matric plus culinary diploma
  • Previous experience in Fine Dinning restaurants
  • Candidate will have high energy levels coupled with strong management skills an ability to deal with stress
  • Personal hygiene is also important
  • 5 - 7 years experience in a similar position


· Reference: LS-75933-0303
· Salary: R23 000 - R30 000 neg
· Country: South Africa
· Province: Gauteng
· Date Posted: 03 May 2017
· Employer type: Hotel

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


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