"Thanks to Lodgestaff.com I found an assistant management couple and am really excited to add them to our staff. I will always make use of this excellent service available to the South African hospitality industry." Louisa Strydom, Riverside Lodge, Aliwal North
"I visit lodgestaff.com at least once a week, it’s a great service you offer & I always find something to read or follow up on, keep up the good work." Shane Tintinger, TsAfrika Catering Solutions
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
May be required to assist with any other duties that may be outside scope of responsibility
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.
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.
Minimum 3 years in similar position. Non Smoker. Determined and Inspiring.
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
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.
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.
Previous experience in similar role essential.
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
A busy contemporary styled restaurant situated in Pretoria.
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.
Restaurant Kitchen Management experience required at Head or senior Sous Chef level.
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
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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