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URGENT POSITION (Temp) Idian Male Sous Chef needed for Halaal Kitchen
Minimum of 3 - 4 years’ experience as a Sous chef within a four or five or four star hotel in an A la Carte department and Halaal kitchen, or in similar enviroment. 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.
· Reference: LS-75088-2308 · Salary: R9 000 - R11 000 · Country: South Africa · Province: KwaZulu-Natal · Date Posted: 23 Jan 2017 · Employer type: Hotel
A 5* Game Lodge situated in the Eastern Cape.
Seeking a Competent Head Chef with strong Leadership skills to take the full running of the kitchen in his/her hands. The chef will have complete freedom to arrange the menu so long as they menu is in line with the culture of the lodge which is Elegant Royal Safari. Guests are paying up to R16000 per night so the fare needs to be of 5* Level. The chef needs to ideally have experience in the bush ideally within a 5* Establishment. The lodge currently operates on a 5 day rotational menu. The lodge also has no Electricity so it is all solar and gas powered therefore there are some limitations on what can be accomplished out of the small kitchen. It is however a a great place for someone to make their mark. Chef will need to be fully responsible for all Orders, Menu Planning, Stock Control and Issuing, Cost Controls, Quality and Wastage Management, Guest Relations, etc. Previous experience in similar role essential.
Must be able to thrive in a Bush environment. Strong Management and Leadership skills. Proven Track Record at running a 5* Lodge Kitchen. Able to use initiative. Strong Kitchen Administration and Practical Cookery skills. Good Mentor.
Professional Cookery Diploma is essential.
Accommodation, Meals on Duty, Tips.
· Reference: LS-75080-1911 · Salary: R20 000 Negotiable · Country: South Africa · Province: Eastern Cape · Date Posted: 19 Jan 2017 · Employer type: Game Farm & Lodge
A lovely 5* Estate Boutique Style lodge situated near Plettenberg Bay.
This person must be able to manage a small team well. It is a busy kitchen only catering for 25-35 pax maximum. Busy Breakfast and Dinner Service, occasional lunch and Luxury Turndown Treats. The style of food is sassy, sexy, bordering on deconstructed but still wholesome lovely food. The Lodge currently has a small a la carte menu which is very popular. Seeking a Chef to run with this concept, with the freedom to change or maintain what is in place currently. The chef must be very strong with Costings and Stock Management and must have the ability to manage local staff that has been there for many years. (Earn Respect). Good Guest Relations skills is required as Chef will need to come out and greet the guests at mealtimes. There is a great team in place.
Strong Management Skills. Ability to lead a good team of chefs who have been there for many years. Ability to handle pressure and create marvellous food to excite the guests.
Professional Cookery Diploma in Culinary Arts Essential. (Ideally Prue Leith, ICA graduates or must be passionate about delicate, elegant dining)
Accommodation on the Estate. Meals On Duty, Tips.
· Reference: LS-75089-1911 · Salary: R20 000 Negotiable · Country: South Africa · Province: Western Cape · Date Posted: 19 Jan 2017 · Employer type: Game Farm & Lodge
A 4* Game Lodge situated in the Sabi Sands.
Full Job Descriptions will be provided on request. Couple must have experience as Head Chef and Game Ranger/Field Guide Respectively.
Both experienced in respective fields. 4/5* Service Orientated.
Chef: Professional Cookery Diploma essential. Ranger/Field Guide: Min FGASA level 1 qualification. Valid PDP and drivers license. Min Gr12 with formal tertiary training. Min 1 year guiding experience in a Big 5 area. ARH and Trails Guide (at least backup). DEAT Mpumalanga and Fgasa registered.
· Reference: LS-75078-1910 · Salary: R15 500 - R18 500 as a couple · Country: South Africa · Province: Mpumalanga · Date Posted: 19 Jan 2017 · Employer type: Game Farm & Lodge
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
Measuring dish ingredients and portion sizes accurately
Dealing with deliveries and stock rotation
You'll need to have a lot of stamina, be able to learn on your feet and be passionate about food because cooking in a high pressure kitchen is hard work. You'll also need to be versatile.
Diploma in professional cookery
3 - 4 years experience in the hospitality industry.
· Reference: LS-75056-1708 · Salary: Industry Related · Country: South Africa · Province: KwaZulu-Natal · Date Posted: 17 Jan 2017 · Employer type: Restaurant / Coffee Shop
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