Please note that our Terms & Conditions and Privacy Notice are applicable.
Filter & refine
Clear All
Suggested
Results for full time cook or chef in "full time cook or chef" in Eastern Cape in Eastern Cape
1
1
The property is based in the Overberg region of the Western Cape and combines high-end accommodation with a strong emphasis on sustainability, environmental education, and community upliftment. The successful candidate will play a key role in ensuring smooth kitchen functionality, mentoring junior team members, and contributing to innovative, seasonal menu offerings aligned with a farm-to-table and locally inspired approach.Candidate Responsibilities:Oversee and run a designated kitchen section (e.g., Larder, Grill, Pastry, Veg, or Pass).Ensure all dishes are prepared to the highest standards within required timeframes.Maintain consistency in taste, portion control, and presentation.Adapt dishes to accommodate dietary requirements and guest preferences.Ensure all mise-en-place is prepared fresh, correctly stored, and ready on time.Prepare and cook dishes according to established recipes and standards.Assist in developing new menu items based on seasonal and locally sourced ingredients.Enforce food safety, hygiene, and health & safety standards at all times.Conduct regular checks on food storage, preparation areas, and cleanliness.Ensure proper handling and storage of ingredients.Monitor kitchen equipment and report maintenance requirements.Monitor stock levels within the section and minimise food waste.Assist with ordering, receiving, storing, and stock rotation.Ensure cost-effective use of ingredients.Participate in monthly stock takes.Work closely with the Sous Chef and Head Chef to ensure smooth kitchen operations.Delegate tasks effectively, particularly during busy service periods.Train, mentor, and support Commis Chefs, Demi Chefs, and junior team members.Maintain discipline, professionalism, and a strong team environment.Continuously develop personal culinary skills under the guidance of senior chefs.Prepare meals for special events, private dining, villas, and outdoor experiences.Cater to specific dietary requirements and customised guest requests.Engage with guests when required, particularly during interactive or private dining experiences.Uphold and embody core values centred around care, respect, integrity, growth, and inspiration, contributing to a positive team culture and meaningful guest experiences.Core Criteria:Formal culinary qualification with a minimum of 5 years experience in a professional kitchen.Previous experience as a Chef de Partie in a luxury lodge, hotel, or fine dining environment.Strong ability to manage a kitchen section independently.Solid knowledge of food preparation techniques, presentation, and kitchen operations.Strong leadership, communication, and organisational skills.Ability to work efficiently under pres
https://www.jobplacements.com/Jobs/S/Senior-Chef-De-Partie-1272882-Job-Search-03-18-2026-04-11-19-AM.asp?sid=gumtree
17d
Job Placements
1
1
1
1
1
Job Title:Pastry Sous ChefDepartment:Kitchen / Food & BeverageReporting To:Executive Chef / Executive Pastry ChefJob Purpose:To assist in managing the pastry kitchen by ensuring the consistent production of high-quality pastries, desserts, and baked goods, while maintaining hygiene, cost control, and team performance in line with hospitality standards. Key Responsibilities: Kitchen OperationsAssist in the day-to-day running of the pastry kitchen.Coordinate production schedules to meet service demands (à la carte, banqueting, functions).Step in and perform all pastry duties when required. Pastry ProductionPrepare and present a wide range of pastries, desserts, breads, and confectionery.Ensure consistency in taste, texture, and presentation.Maintain mise en place and production standards. Menu DevelopmentAssist with designing dessert menus and seasonal offerings.Introduce innovative and creative pastry concepts aligned with brand standards. Quality Control & StandardsMonitor food quality, portion control, and plating.Ensure all products meet 4/5-star hospitality standards.Enforce food safety, hygiene, and sanitation regulations (HACCP). Staff Supervision & TrainingSupervise pastry chefs, commis chefs, and kitchen assistants.Provide training, coaching, and mentorship.Foster teamwork and maintain discipline in the kitchen. Stock & Cost ControlManage stock levels, ordering, and supplier coordination.Minimise wastage and control food costs.Conduct regular stock takes and inventory checks. Health & Safety ComplianceEnsure compliance with South African food safety legislation.Maintain cleanliness and organisation of the pastry section.Ensure safe use of kitchen equipment. Guest ExperienceEnsure pastry offerings enhance overall guest satisfaction.Handle special dietary requirements and guest requests.Participate in guest interactions during events when required. Minimum Requirements:Qualifications:Matric (Grade 12)Culinary Arts Diploma or Pastry Certification (advantageous)Experience:35 years experience in a pastry kitchenAt least 12 years in a supervisory or senior roleExperience in a 4-star / 5-star hotel, lodge, or fine dining environment Key Skills & Competencies:Strong pastry and baking skills (cakes, breads, desserts, chocola
https://www.jobplacements.com/Jobs/P/Pastry-Sous-Chef-1277133-Job-Search-04-01-2026-04-08-24-AM.asp?sid=gumtree
3d
Job Placements
1
Efficiency Staffing Solutions (Pty) LtdRegistration No. 2022/876857/07Duties & ResponsibilitiesPrepare and cook menu items according to established recipes and kitchen standards.Assist with food preparation including chopping, marinating and portioning ingredients.Ensure proper food presentation and portion control.Maintain cleanliness and organisation of cooking stations.Follow food safety, hygiene and sanitation standards.Assist with stock rotation and ingredient storage.Work closely with the Head Chef and kitchen team during service.Experience & QualificationNational Senior Certificate (Grade 12) advantageous.Previous experience working in a commercial kitchen environment.Knowledge of food preparation techniques and kitchen equipment.Ability to work under pressure in a fast-paced environment.Strong teamwork and communication skills. Additional InformationOnly applicants who meet the requirements outlined above will be considered.If you do not hear from us within 14 days, please consider your application unsuccessful. If you meet the above requirements, please submit your application, including your CV, qualifications / certificates, service certificates and a copy of your ID.
https://www.jobplacements.com/Jobs/L/Line-Cooks-1272631-Job-Search-03-17-2026-10-04-38-AM.asp?sid=gumtree
17d
Job Placements
1
Key Responsibilities:Prepare and present pastries, desserts, and baked goods to a high standardAssist in developing dessert menus and daily specialsEnsure hygiene and food safety standards are strictly followedMonitor stock levels and assist with inventory controlSupport senior chefs and maintain kitchen disciplineRequirements:Minimum 23 years experience in a similar role, ideally in a 4/5-star environmentFormal culinary/pastry qualification preferredStrong knowledge of pastry techniques, baking, and platingCreative flair and attention to detailAbility to work in a remote lodge environment and as part of a small teamPassion for hospitality and guest satisfaction
https://www.jobplacements.com/Jobs/P/Pastry-Chef-De-Partie-1205526-Job-Search-07-23-2025-04-05-21-AM.asp?sid=gumtree
8mo
Job Placements
1
1
The lodge is an intimate safari retreat designed to host 1214 guests at a time, ensuring exclusivity and a highly personalized experience. The limited capacity fosters privacy and tranquility, while also allowing for flexible, bespoke experiences such as customized menus, private game drives, and special occasion dining. Guests enjoy a deep connection to nature, supported by the lodges ethos of conservation, sustainability, and authentic bush living.Core Criteria:Culinary qualification (formal training).Previous experience in luxury lodges/hotels or fine dining.Strong leadership and team management skills.Creative menu design, adaptable to guest needs.Good stock control and budgeting skills.High standards of hygiene and safety.Commitment to sustainability and local sourcing.Candidate Responsibilities:Plan and prepare seasonal menus.Cook and oversee daily kitchen operations.Supervise and train junior chefs/staff.Ensure meals meet 5-star lodge standards.Personalize dining for special occasions and dietary needs.Manage stock, suppliers, and food costs.Keep kitchen clean, safe, and eco-friendly.This is a live-in position.
https://www.jobplacements.com/Jobs/S/Senior-Chef-1271289-Job-Search-03-12-2026-10-10-57-AM.asp?sid=gumtree
22d
Job Placements
1
Key Performance Areas of this position include:Demonstrate strong culinary knowledge with the ability to prepare a wide range of authentic and innovative dishes.Support the kitchen management team in ensuring the kitchen is fully prepared and ready for service prior to the start of each shift.Stay up to date with industry trends, standards, policies, and best practices.Ensure all kitchen equipment, tools, and machinery are handled correctly and maintained to a high standard.Follow all standard operating procedures to deliver exceptional food quality and consistently high service levels to guests.Assist in maintaining accurate and up-to-date kitchen records in line with operational requirements.Comply with all food safety, health and safety, and security policies and procedures, ensuring adherence to local legislation at all times.Work collaboratively with other kitchen sections to ensure efficient operations and the delivery of a personalised and high-quality guest experience.Minimum criteria required:Â Diploma or other recognised formal qualification in Culinary Arts.Successfully completed a commercial cookery apprenticeship or equivalent training.Minimum of three (3) yearsâ?? experience preparing high-end or upmarket cuisine.Proven experience in a similar role within a five-star lodge or hotel environment.Valid Food Handlerâ??s Health Card and/or HACCP / Food Safety certification.Competencies required:Proficiency in spoken and written English.Working knowledge of GAAP POS and Microsoft Excel.Sound understanding of food costing principles and wastage control.Demonstrate responsible and professional conduct.Ability to work effectively as part of a team and perform well under pressure in a fast-paced environment.Valid driverâ??s licence will be advantageous.Strong knowledge of Food and Beverage service standards and practices.
https://www.jobplacements.com/Jobs/C/Chef-de-Partie-1272991-Job-Search-04-02-2026-00-00-00-AM.asp?sid=gumtree
3d
Job Placements
1
Duties: Assist the Chef with daily food preparation and service.Prepare ingredients and dishes according to established recipes and standards.Maintain high standards of food quality, hygiene, and presentation.Assist with stock control, food storage, and kitchen organization.Ensure compliance with food safety and health regulations.Help maintain a clean, organized, and efficient kitchen environment.Work effectively as part of a team during busy service periods. Requirements Culinary qualification or relevant kitchen experience.Passion for cooking and willingness to learn.Ability to work under pressure.Good teamwork and communication skills.Strong attention to detail and cleanliness. Benefits & Staff Accommodation Salary negotiable depending on experienceStaff accommodation available on the property.Daily staff meals provided whilst on duty.Uniform 50% shared costs with companyFree Wi-FiWork cycle 21 days on / 7 days off
https://www.jobplacements.com/Jobs/J/Junior-Chef-1271653-Job-Search-03-13-2026-10-04-54-AM.asp?sid=gumtree
21d
Job Placements
1
2
Save this search and get notified
when new items are posted!