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Results for chef jobs in "chef jobs" in Jobs in Cape Winelands in Cape Winelands
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Hoseki Kitchen at Delaire Graff Estate is looking for a Sous Chef to work alongside the Head Chef to manage daily kitchen activities, including overseeing staff, menu preparation and ensuring food quality and freshness. Providing meal quality and consistency by following designated recipes.Main responsibilities:Manage and lead the kitchen staff in chef’s absenceProvides guidance to junior kitchen staff members, including but not limited, to line cooking, food preparation and dish platingOversees and organizes kitchen stock and ingredientsEnsures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assuranceKeeps cooking stations stocked, especially before and during prime operation hoursTrain and assess staff on the jobManages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concernsSupervises all food preparation and presentation to ensure quality and restaurant standardsWorks with head chef to maintain kitchen organization, staff ability and training opportunitiesAssists head chef with menu creationMonitor and maintain health and safetyMaintain staff and leave rostersEnsure that all CDPs are familiar with the weekly and daily reservations, events and menu requirementsEnsure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperatureMain requirements:Culinary Diploma Preferably +/- 4 years previous in a senior chef roleOwn transport with valid driver’s license Leadership and management skills Able to work in a team Basic computer skills (word, excel, outlook) Exceptional customer-service skills Excellent written & oral communication skills Strong organizational skills Attention to detail Availability to work within opening hours (e.g. evenings, public holidays, weekends)Delaire Graff Estate is an equal opportunity employer.
https://www.jobplacements.com/Jobs/S/Sous-Chef-Hoseki-Restaurant-1253481-Job-Search-01-20-2026-02-00-18-AM.asp?sid=gumtree
19d
Job Placements
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Delaire Graff Kitchen is looking for a Kitchen Porter to assist them in keeping the kitchen clean, helping with the preparation of service and being responsible to complete menial tasks in the kitchen.Main responsibilities:Carrying out basic cleaning tasks as fast as possible;Collecting and washing up pots and pans;Cleaning crockery & cutlery and ensuring food preparation sites are clean and ready;The general preparation of food and food production areas under the supervision of a skilled cook;Unloading equipment and food from deliveries;Ensuring the storeroom remains organised;Making sure work surfaces, floors and walls are always clean and sanitised;Consistently offer professional, friendly and proactive guest service while assisting other chefs in the kitchen;Follow kitchen procedures and service standards.Main requirements:Preferably 1- 2 years previous working experience in a restaurant kitchen environment;Excellent interpersonal- & communication skills;Strong customer service orientation;Willing to work flexible hours;Enthusiastic personality;Self-discipline;Adaptability and flexibility;Attention to detail;Able to work under pressure.Delaire Graff Estate is an equal opportunity employer.
https://www.jobplacements.com/Jobs/F/FIXED-TERM-Kitchen-Porter-Delaire-Graff-Kitchen-1257324-Job-Search-01-30-2026-01-00-17-AM.asp?sid=gumtree
9d
Job Placements
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Duties: Ensure all necessary stocks are on hand at the right quality and quantityEnsure all stocks are kept under optimum conditions.Ensure detailed daily prep list is written and discussed with your fellow chefs and seniors.Ensure all Mise-en-place is always freshly prepared and on time.Taking care of daily food preparation and duties assigned by superiorsEnsure all dishes are prepared to the correct recipe and the correct quantity.Ensure all recipes being used are up to dateEnsure that all dishes reach the pass correctly garnished, the correct portion, taste and flavourEnsure that your section is being always kept clean and tidy and follow a strict cleaning roster.Ensure that any anticipated shortages are communicated promptly to the Sous chef or Head chef.Ensure daily check list is done first thing and communicated to your direct seniorEnsure each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperatureEnsure time sheets/attendance register / biometric system are recorded dailyAlways be flexible to assist in any section or kitchen as needed and instructed by the Executive Chef.Ensure proper care is taken when using any kitchen equipment. Requirements: Grade 12Culinary qualificationsAt least 3+ years experience in a similar positionAbility to provide top notch *5 serviceA positive attitude and ability work well under pressure with all culinary staff.Does high-quality work while unsupervised.Able to work in a standing position for long periods of time.Able to safely lift and easily manoeuvre trays of food when necessary.Willing to follow instructions and ask questions for clarification if needed.
https://www.jobplacements.com/Jobs/C/Chef-de-Partie-1251086-Job-Search-01-13-2026-10-03-25-AM.asp?sid=gumtree
1mo
Job Placements
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sushi chef required must have at least 3 years' experience and be able to handle high volumeplease send your CV to chef@lagoonbeachhotel.co.za and we will get back to you
7d
Chefs needed for busy a la carte restaurant and banqueting department, minimum 4 years' experience in busy restaurant or banqueting department please send CV to chef@lagoonbeachhotel.co.za
7d
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Good dayLooking for a job as a chefMalawian Guy aged 35With a very good reference No regrets, very hard workingContact me on0676217379
9d
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Duties: Ensure section stock levels are accurate and requisitioned as required in line with SOPs.Plan, prepare, and hand over mise en place in accordance with SOPs.Prepare all food in line with approved recipesSet up and manage the section to maximise productivity while adhering to Health & Safety, statutory hygiene requirements, and company guidelines.Ensure section stock is cleaned, organised, labelled, and rotated in accordance with SOPs.Communicate any issues relating to equipment, food quality, or staffing promptly to the chef on duty.Provide ongoing training and guidance to staff to ensure consistent adherence to current menu recipes and standards.Advise kitchen management of section stock requirements based on business levels, ensuring adequate supply while minimising waste.Monitor and record fridge temperatures daily, reporting any issues immediately. Requirements: Professional culinary arts degree a plusHave previous experience in a similar role (or Chef de Partie role) within a 4 / 5* Lodge / Hotel environmentPossess good knowledge and practical chef skillsHave proven experience and ability to manage all cost controls within the section e.g. food cost, labour etc.Be fluent in both written and spoken EnglishDemonstrate passion for food and food productionHave excellent communication skillsPossess good organisational skillsBe able to handle pressurised situations and busy periodsBe flexible, innovative and adaptable
https://www.jobplacements.com/Jobs/C/Chef-de-Partie-1259177-Job-Search-02-04-2026-10-04-04-AM.asp?sid=gumtree
4d
Job Placements
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Duties: Menu Development: Collaborate with the Executive Chef to design and update pastry menus. Develop innovative and seasonal dessert offerings that align with the lodges culinary vision.Operational Management: Supervise pastry preparation and presentation to ensure consistency and excellence. Oversee daily operations, including stock control, inventory management, and ordering.Quality Assurance: Ensure all dishes meet the lodges 5* standards. Maintain high levels of cleanliness and hygiene in compliance with food safety regulations.Team Leadership: Train and mentor junior pastry chefs and kitchen staff. Delegate tasks effectively while fostering a collaborative and motivating work environment.Cost Management: Assist in managing food costs by minimizing waste and optimizing ingredient usage. Maintain accurate records of production and expenses.Guest Interaction: Occasionally interact with guests during special events or tastings. Customize desserts for guest preferences or dietary requirements. Requirements: Diploma or degree in Culinary Arts, with a focus on Pastry Arts.At least 35 years of experience in a high-end or luxury hospitality setting, with 12 years in a supervisory role.Advanced pastry techniques, including chocolate work, sugar art, and artisanal bread-making.Creative flair for designing unique and visually appealing desserts.Strong organizational and multitasking abilities.Attention to detail and a commitment to excellence.Leadership skills with the ability to inspire and manage a diverse team.Adaptability to work under pressure and meet tight deadlines.
https://www.jobplacements.com/Jobs/P/Pastry-Sous-Chef-1259178-Job-Search-02-04-2026-10-04-04-AM.asp?sid=gumtree
4d
Job Placements
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