Please note that our Terms of Use and Privacy Notice are applicable.
On Promotion in Jobs
Filter & refine
Clear All
Results for head chef in Jobs in Eastern Cape
1
Overview
The General Manager is responsible for managing the daily operations of our fine dining restaurant .In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The General Manager reports to the Operations Manager .
ESSENTIAL FUNCTIONS ( Primary responsibilities include ) :
General : Oversee and manage all areas of the restaurant and make final decisions on matters of importance.Financial : Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. ™ Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.Food safety and planning :™ Enforce hygiene practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.Ensure compliance with operational standards, company policies.Responsible for ensuring consistent high quality of food preparation and service.Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.Work with head office / suppliers for efficient provisioning and purchasing of supplies.Supervise portion control and quantities of preparation to minimize waste.Estimate food needs, place orders with suppliers and executive chef , and schedule the delivery of fresh food and supplies.Guest service : Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.Operational responsibilities : Ensure that proper security procedures are in place to protect employees, guests and company assets.Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.Investigate and resolve complaints concerning food quality and service.Personnel :Provide direction to employees regarding operational and procedural issues.Develop employees :by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.Prepare schedules and ensure that the restaurant is staffed for all shifts.
QUALIFICATIONS :
Degree in hotel/restaurant management is desirable.A combination of practical experience and education will be considered as an alternative.Knowledge of computers (MS Word, Excel).https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xNjQ2OTIxNTQ0P3NvdXJjZT1ndW10cmVl&jid=1298979&xid=1646921544
.special-hidden
{
display: none;
}
23d
1
Overview
My Client a Fine Dining Restaurant in Port Elizabeth is looking for a creative and proficient fine dining Head Chef / Executive chef
Remuneration Structure
Highly competitive Market related salary
Responsibilities
Plan and direct food preparation and culinary activitiesModify menus or create new ones that meet quality standardsEstimate food requirements and food/labor costs (as the business requires in conjunction with GM)Supervise kitchen staff’s activities and manage kitchen staffArrange for equipment repairs with General managerRectify arising problems or complaintsPerform administrative duties with regards to purchases etc.Comply with hygiene regulations and safety standardsMaintain a positive and professional approach with coworkers and customers
Requirements
Proven working experience as a Head Chef / Executive chef in Fine dining establishments faced paced / up to date knowledge of food trends local & internationalUp to 120 covers per dayExcellent record of kitchen managementAbility to spot and resolve problems efficientlyCapable of delegating multiple tasksCommunication and leadership skillsKeep up with cooking trends and best practicesWorking knowledge of various computer software programsDegree in Culinary / or diploma or related certificate
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8zNzU4NDk2MjM/c291cmNlPWd1bXRyZWU=&jid=1298978&xid=375849623
.special-hidden
{
display: none;
}
23d
1
A Fine Dining Restaurant in Port Elizabeth is looking for a creative, proficient and dynamic fine dining Executive Chef to join their team. Responsibilities: Plan and direct food preparation and culinary activitiesModify menus or create new ones that meet quality standardsEstimate food requirements and food/labor costs (as the business requires in conjunction with GM)Supervise kitchen staff’s activities and manage kitchen staffArrange for equipment repairs with General managerRectify arising problems or complaintsPerform administrative duties with regards to purchases etc.Comply with hygiene regulations and safety standardsMaintain a positive and professional approach with coworkers and customersRequirements: Proven working experience as a Head Chef / Executive chef in Fine dining establishmentsExcellent record of kitchen managementAbility to spot and resolve problems efficientlyCapable of delegating multiple tasksCommunication and leadership skillsKeep up with cooking trends and best practicesWorking knowledge of various computer software programsDegree in Culinary / or diploma or related certificatePlease consider your application unsuccessful if you have not heard back from us within 2 weeks.
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzY1MjU4X180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1158065&xid=1109_65258
.special-hidden
{
display: none;
}
2y
Ads in other locations
1
Job Purpose: You work with suppliers to negotiate contracts for the purchase of required goods and keep accurate records of transactions trends.You will also assist the Finance and Operational Departments in the monitoring, reporting and controlling of Cost of Sales in the hotel, including audit and control, financial analysis and reporting, budgeting, forecasting etc. Assist with purchasing on special projects as assigned by senior managementRequirements: Matric / Grade 12 (Essential)Accounting or Financial qualification (Desirable).Minimum of 5 years experience in Purchasing (Essential).Cost Control / procurement in hotels (Essential).Reporting of hotel performance relating to Procurement / Purchasing (Essential).Drivers license (Essential)Skills & Knowledge:In depth understanding of the hotel industry. (Essential)In depth understanding of cost control (Essential)In depth understanding of hotel F&B (Essential)Clear understanding of accepted standards of recordkeeping in line with statutory and interim and annual audit requirements (Essential).Clear understanding of internal audits and annual audits.In depth understanding of POS and inventory system reporting packages (Essential).English proficiency (Essential).Computer literacy of MS Office (Essential)Proficient with Inventory system and POS (Essential)Drivers license (Essential).Exemplary customer satisfaction skills, including dealing effectively with the guests, head of departments and staff,both in person and over the telephone.Teamwork and developing consensus.Creative and innovative techniques for performing assignments.Proper English usage, spelling, grammar, and punctuation.Business correspondence formatting.Time management.Computer literacy, related to the work.Responsibilities: Implement sound purchasing policies, systems and procedures in accordance with Company standards.Monitor vendors for quality, service and price through standard purchasing specifications.Obtain competitive quotations for hotel requirements and ensure that the best product is sourced and purchased in conjunction with purchasing system supplier (Wanama)Calls for quotations for any items costing more than a certain amount (As per company policy) and inquire into prices from various suppliers.A minimum of three independent genuine quotations must be obtained for items with a cost in excess of R 7 000 Establish contracts to ensure reduced pricing for all operating areas of the hotel in conjunction with purchasing system supplier (Wanama)Receives market list from the Executive Chef on a daily basis and arranges for delivery of those items daily.Ensures that all orders receiving dates are updated according to the suppliers promised delivery dates.Ensures that all authorised or approved purchase orders are sent to their respective suppliers/vendors for delivery purposes on a daily basis.Ensures & verifies that quotations are regularly updated, and suppliers new current price lists are maintained.Ensure the efficient o
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA4XzE4NTI2MF9fNDk3P3V0bV9zb3VyY2U9Z3VtdHJlZSZ1dG1fbWVkaXVtPWZlZWQma2V5d29yZD0=&jid=1795250&xid=1108_185260
.special-hidden
{
display: none;
}
14min
1
Job DescriptionWe are looking for a General Manager to manage a 10-bedroom boutique hotel in the North Coast (Salt Rock).General - Located on the beach - Boutique 4 star hotel (10 rooms) - Provides accommodation, restaurant, bar, spa and functions Accommodation - 10 bedrooms Spa - 3 rooms ( 4 beds ) - Spa manager and 3 staff Restaurant and Bar - Head chef - Bar manager - Seats 60 people Functions - Function Manager - Wedding packages, special celebrations Conference room - 20-seater with projector, tv and stationery Employees - There are about 30 employees in total. - Each department has its own manager/supervisor. - General Manager to oversee the entire staff complement.General Manager Job Description Personally respond to and resolve guest complaints. Develop and manage the commercial and operational strategy for the hotel to drive optimal performance and achieve financial and other business targets Oversee and supervise all duties performed by all Front Office employees. Sets and maintain high level of guest service and responds to social media sites (via the marketing team) Providing support for the line staff Coaching, counselling, and disciplining all the shift employees along with the department head Approves assigned employee payroll documents and payables Directly supervises, and manages the business activity of the hotel Creates, monitors, and reviews a variety of business reports such as sales reports, inventory reports, budget reports Meet or exceed Gross Operating Profit (GOP) and flow through goals Develop and monitor the performance of financial and operational plans/budgets and sales and marketing plans for the hotel which support the overall objectives of the company Achieve and maintain Overall Satisfaction Score (OSS) goals Ensure that food and beverage profitability and revenue goals are met or exceeded by ensuring optimal use of banquet/outlet space and the cost-effective management of the hotel''''''''s food and beverage outlets Ensure sufficient insurance cover in place and attend to insurance claims Stock management Other adhoc services as required Experience At least 3-5 years experience as General Manager in 4 star property Accounting finance experience working budgets and costings. A person with high levels of empathy, and the ability to create close relationships. A business manager with exceptional business acumen Minimum of three years of management and supervisory experience preferred. 1-2+ years experience working in a guest service-oriented Food & Beverage establishment Desired Skills: Food Safety Management General Management Hospitality Basic accounting experience Preferably an individual located on the North coast. Salary: R20,000.00 - R28,000.00 per month Ability to commute/relocate: - Ballito, KwaZulu-Natal: Reliably commute or planning to relocate before starting work (required
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzE4ODc4N19fNDk3P3V0bV9zb3VyY2U9Z3VtdHJlZSZ1dG1fbWVkaXVtPWZlZWQma2V5d29yZD0=&jid=1795397&xid=1109_188787
.special-hidden
{
display: none;
}
16min
1
We are looking for a General Manager to manage a 10-bedroom boutique hotel in the North Coast (Salt Rock).General - Located on the beach - Boutique 4 star hotel (10 rooms) - Provides accommodation, restaurant, bar, spa and functions Accommodation - 10 bedrooms Spa - 3 rooms ( 4 beds ) - Spa manager and 3 staff Restaurant and Bar - Head chef - Bar manager - Seats 60 people Functions - Function Manager - Wedding packages, special celebrations Conference room - 20-seater with projector, tv and stationery Employees - There are about 30 employees in total. - Each department has its own manager/supervisor. - General Manager to oversee the entire staff complement.General Manager Job Description Personally respond to and resolve guest complaints. Develop and manage the commercial and operational strategy for the hotel to drive optimal performance and achieve financial and other business targets Oversee and supervise all duties performed by all Front Office employees. Sets and maintain high level of guest service and responds to social media sites (via the marketing team) Providing support for the line staff Coaching, counselling, and disciplining all the shift employees along with the department head Approves assigned employee payroll documents and payables Directly supervises, and manages the business activity of the hotel Creates, monitors, and reviews a variety of business reports such as sales reports, inventory reports, budget reports Meet or exceed Gross Operating Profit (GOP) and flow through goals Develop and monitor the performance of financial and operational plans/budgets and sales and marketing plans for the hotel which support the overall objectives of the company Achieve and maintain Overall Satisfaction Score (OSS) goals Ensure that food and beverage profitability and revenue goals are met or exceeded by ensuring optimal use of banquet/outlet space and the cost-effective management of the hotel''''''''s food and beverage outlets Ensure sufficient insurance cover in place and attend to insurance claims Stock management Other adhoc services as required Experience At least 3-5 years experience as General Manager in 4 star property Accounting finance experience working budgets and costings. A person with high levels of empathy, and the ability to create close relationships. A business manager with exceptional business acumen Minimum of three years of management and supervisory experience preferred. 1-2+ years experience working in a guest service-oriented Food & Beverage establishment Desired Skills: Food Safety Management General Management Hospitality Basic accounting experience Preferably an individual located on the North coast. Salary: R20,000.00 - R28,000.00 per month Ability to commute/relocate: - Ballito, KwaZulu-Natal: Reliably commute or planning to relocate before starting work (required
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzE4ODg4M19fNDk3P3V0bV9zb3VyY2U9Z3VtdHJlZSZ1dG1fbWVkaXVtPWZlZWQma2V5d29yZD0=&jid=1795727&xid=1109_188883
.special-hidden
{
display: none;
}
20min
1
Our client based in Cape Town is seeking to employ a Demi Pastry Chef de Partie.Our client in the Hotel and Spa industry is an award winning 5-star hotel in Cape Town, South Africa. Dramatically located above the Atlantic Ocean.JOB SUMMARY:This position requires a technically focused, task orientated person who can work at high pace in a deliberate predictable manner with great attention to detail, who is highly creative with a passion for food; to assist with the day-to-day running of the pastry kitchen.ORGANISATIONAL POSITIONING:Department: KitchenReporting to: Head Pastry ChefMINIMUM EXPERIENCE OR QUALIFICATION:Diploma in PatisserieMust have at least 1 year’s experience in a 5* Hotel or Fine Dining EstablishmentGood knife skillsNeat with high regard for personal hygiene and presentationSolid English verbal communication skillsUnderstanding and application of basic math calculationsAble to work flexible hours, weekends and holidays with a long cycle of consecutive work daysKEY PERFORMANCE OBJECTIVES:To manage section and staff ensuring that:- Section stock levels are correct and where required requisitioned in accordance with SOP- Mise en place requirements are planned, actioned and handed over in accordance with SOP- All food prepared is done in accordance with recipes - Section is set up and managed to maximise productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelines- Section’s WIF Stock is cleaned, organised, labelled and rotated in accordance with SOPTo communicate any challenges re. equipment, food and staff to the chef on duty as soon as it becomes knownTo train staff on an ongoing basis to ensure they are always up to standard with current menu recipes and standardsAdvise kitchen management of order requirements for section stock in accordance with business levels ensuring sufficient stock and no wastageEnsure that fridge temperatures are monitored and reported daily
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzE4ODk2OV9fNDk3P3V0bV9zb3VyY2U9Z3VtdHJlZSZ1dG1fbWVkaXVtPWZlZWQma2V5d29yZD0=&jid=1795786&xid=1109_188969
.special-hidden
{
display: none;
}
22min
1
Candidate Requirements:At least 2 to 3 years relevant experience as a Head Chef in a luxury environmentCulinary degree or equivalent qualifications from a recognised institution.Strong creativity and passion for culinary arts, with a focus on diverse cuisines and modern cooking techniques.Exceptional leadership and communication skills, with the ability to inspire and motivate a team.Knowledge of local and International food trends, sustainable practices, and dietary preferences.Ability to work well under pressure and maintain composure in a fast-paced environment.Flexibility to work evenings, weekends, and holidays as required.Good knowledge of planning, budgeting, and departmental administration.Good knowledge of creating, implementing, and maintaining written control documents and training manuals.Excellent attention to detail, excellent hygiene principles.Excellent communication skills (written and verbal), practicing honest communication.Team player with positive attitude, enthusiasm, and emotional control.Excellent time management and self-discipline, interpersonal & problem-solving skills.
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA4XzE4NTk3MV9fNDk3P3V0bV9zb3VyY2U9Z3VtdHJlZSZ1dG1fbWVkaXVtPWZlZWQma2V5d29yZD0=&jid=1796528&xid=1108_185971
.special-hidden
{
display: none;
}
29min
1
Minimum requirements: 5 Years' experience in a similar roleCulinary degree or equivalent professional experienceStrong leadership and team management skillsCreative flair and a passion for staying abreast of culinary trendsExcellent organizational and communication abilitiesOwn reliable transport Bilingual in Afrikaans and English Consultant: Liani Kasselman - Dante Personnel Mpumalanga
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA4XzE4NjA1MV9fNDk3P3V0bV9zb3VyY2U9Z3VtdHJlZSZ1dG1fbWVkaXVtPWZlZWQma2V5d29yZD0=&jid=1798024&xid=1108_186051
.special-hidden
{
display: none;
}
19h
1
Catering site- retirement village is looking for a head chef/Kitchen Manger with 6 plus year experience.
Catering for 120 pax 7 days a week, buffet style.
Must be hands on and manage to work with a small team.
Must be able to maintain high food quality, making sure recipes are being followed and daily meals are consistent.
Must be able to maintain a good food cost and do weekly stock takes.
Maintain high hygiene standards.
Must have good communication skills to residence and management.
Planning of new rotation menu’s
Shifts is 6 days a week 06:30 till 15:30.
Salary R16 500.
Own transport needed.
Please send CV. To neil@aspirit.co.za
Short listed people will be contacted
Salary: R16500Job Reference #: GHCSHCConsultant Name: Marion Hickey
16d
1
KEY OUTPUTS:Service and Kitchen Management Run and supervise the entire kitchen operation for Tengile River LodgeWork with the Executive chef to ensure standards and goals are met.Ensure all menus are followed and food standard is excellent at all times.Support the chefs in daily supplies ordering from central store. Support and train new chefs on certain recipes if necessary.Work with Executive Chef to ensure effective implementation of Chef Academy training program.Continuous monitoring and control of dishes going out.Make personal contact with guests at each meal.Continuous encouragement and training of staff to provide the best food experience to guests.Be flexible when receiving unexpected request from guests and ensure you are able to accommodate unusual dietary requirements.Work within operational budgets.Stock control measures including stock rotations and monthly stock take procedures as prescribed by the lodge financial co-ordinator. Implement and maintain stringent cleaning measures. This includes daily weekly and monthly cleaning as well as stock receiving. Ensure that all cleaning is COVID compliant.Attend weekly kitchen meeting with FOH and management team to ensure all items relating to the food experience and communicated and tended toPeople Continuous training and motivation of all kitchen staff including on the job training.Ensure all staff understand their responsibilities.Good communication with all chefs; including the Executive Chef, Heads of Department, Lodge Manager and suppliers.Work closely with Executive Chef and General Manager to implement standards, and staff policies.QUALIFICATIONS REQUIRED:Formal Chef QualificationAt least 5+ years Chef Experience required in 5-star hotels or lodgesInternational exposure is a plusSKILLS REQUIRED:Spoken and written English Computer literateAbility to Cost menus. Passion for food and the food experienceAbility to lead a team of people effectivelyStrong management skills, day-to-day, and long termThe ability to motivate staff to consistently deliver Ability to think and act creatively within a teamGood knowledge of hospitality operations including butler service and rostering of staff Ability to work flexiblyPERSONAL ATTRIBUTES:PatienceAttention to detailPassion for training staff, creating fabulous food, and new ideasGood interpersonal skillsSense of urgencyPassionate about guest delightDiligence and self-motivation to meet deadlines and keep on top of your jobWillingness/ability to share information and teach and inspire othersAbility to adapt and have a sensitivity to the culture of the staff The successful candidate must be able to work under pressure, have attention to detail, must be accurate, customer focused, and have a positive outlook, excellent team player, committed, hardworking and eager to learn. We reserve the right to not make an appointment
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA4XzE4NDE1M19fNDk3P3V0bV9zb3VyY2U9Z3VtdHJlZSZ1dG1fbWVkaXVtPWZlZWQma2V5d29yZD0=&jid=1793420&xid=1108_184153
.special-hidden
{
display: none;
}
4d
1
Requirements:5 to 7 years of relevant experienceStrong personality Ability to work under pressureMatricFormal Cooking degree/ diplomaExperience with running functions of up to 250 paxJob Duties:Responsible for the overall management of the kitchenMaintain and implement hygiene standardsTake control of stock takes and staff trainingSalary:R25000 to R30 000Live-In with 3 meals a day included
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzE4NzU5NV9fNDk3P3V0bV9zb3VyY2U9Z3VtdHJlZSZ1dG1fbWVkaXVtPWZlZWQma2V5d29yZD0=&jid=1792278&xid=1109_187595
.special-hidden
{
display: none;
}
4d
1
Are you a visionary culinary leader ready to make your mark? Dream Hotel & Resorts invites a dynamic Head Chef to spearhead our culinary operation across our stunning resort at Piekenierskloof Mountain Resorts. Dream Hotel & Resorts Head chef is a key position in the effective operating of food and beverage operations at our resorts. In discussion with the property custodian and food and beverage lead the Head chef will be expected to develop, implement, monitor, and adjust the strategic offering of the food and beverage facilities at our resorts. You will be a key component in ensuring that the food and beverage offering is seen as an attraction point in drawing customers to the resorts and not just a service offering given to guest. Key Responsibilities:Strategic understanding of the business elements of a food & beverage service: As the Head chef, you will be a key component to the holistic success of the food and beverage offerings at the resort. Business Knowledge: As the Head chef, you will have to have a good understanding of all financial reporting relating to the food and beverage services offered.It is expected that you will have an exceptional knowledge of all kitchens operating processes and systems.Leadership and team management: As an executive chef, you will be responsible for the management of your kitchen team. You will also be responsible for ensuring the effective working of your team with other teams at the resort. Continuous learning and development (including the training of the team): It is expected that you have a passion for food and beverage and that you have already developed strong habits in continuously developing your skills and keeping up with industry trends. Deep knowledge and experience in menu creations: As the head chef, you will be expected to have exceptional knowledge and experience in the creation of menus that meet the food and beverage strategic objectives set. Guest relations: As a head chef, you will be expected to engage in guest relationships. You will be expected to the face of the kitchen services and represent your team and company. Must have:Proven Track record in kitchens, food development and people management experienceWorking knowledge of various computer software programs (MS Office, restaurant management software, POS)Culinary science or related certificateKeep up with cooking trends and best practices world wide.Ability to spot and resolve problems efficiently.Mastery in delegating multiple tasks.Communication and leadership skillsUp to date with food and beverages trends and best practicesAbility to manage personnel and meet financial targets.Guest oriented and service minded.Culinary school diploma or degree in Food service management, related fieldBehavioral Competencies:LeadershipCommunication AdaptabilityProblem Solving
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA4XzE4MzY1OV9fNDk3P3V0bV9zb3VyY2U9Z3VtdHJlZSZ1dG1fbWVkaXVtPWZlZWQma2V5d29yZD0=&jid=1791983&xid=1108_183659
.special-hidden
{
display: none;
}
5d
1
Assist the Head Chef in maintaining standard and an efficient operation, controlling and guiding the staff of all kitchens, you are the second in charge of all kitchens. Satisfying guest’s needs and exceeding guest’s expectations are your number one priority. MAIN RESPONSIBILITIES Specific Duties Checking the staff timing, grooming, and personnel cleanliness.Control all the mise-en-place, preparation, cutting of meat, fish when the need arise, cooking and arranging of food as instructed.Co-ordinate activities of all chefs and apprentice to ensure an efficient and smooth food service.Controls cost by minimising spoilage, waste and exercising portion control.Handles machines, equipment and utensil the proper way and teach all of teaminform the morning shift or afternoon chef de partie about mise-en-place, work completed or happenings.Control the food quality and presentation based on the executive chef and chef standards and correct eventual mistakes.Assist the chef in preparing food requisitions, inter kitchen transfer.Ensure right rotation of product in the refrigeratorEnsure that after every service the food surplus are cleared and stored properly.ensure that all employees have a complete understanding and adhere to resort’s standard bookAs a leader of the kitchen must have at all time the best behaviour in order to give the best example to his staff.Maintain and control all schedulesreports to the chef every little equipment that doesn’t work and coordinate the repair correctlyControl the monthly inventory, following the correct proceduresSpend as much time as possible cooking himself together with all the chefsControl the kitchens to the best of his ability and take charge when the chef is not on duty.Ensure your food cost is on par with the budget.Ensure all Kitchens areas and all its contents are maintained in a clean state and in good repair at all times-any defaults should be reported directly to the appropriate department.Check and control all store requisitions and minimise cost throughout the department.REQUIREMENTSDiploma in Professional Cookery5-star restaurant experience of at least 2 years in a similar positionAble to demonstrate good written and verbal communication in EnglishProficiency with computers and computer programs, including Microsoft Word, Excel, and Outlook
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzE4NTI5Ml9fNDk3P3V0bV9zb3VyY2U9Z3VtdHJlZSZ1dG1fbWVkaXVtPWZlZWQma2V5d29yZD0=&jid=1784079&xid=1109_185292
.special-hidden
{
display: none;
}
5d
1
Duties and Responsibility include but not limited:Establish the working schedule with the Senior Chef(s) and organize the work in the kitchen so that everything works like a "well-oiled machinery".Maintain order and discipline in the kitchen during working hoursAttend required meetings Help with preparation and standard management of all food and platingThe Sous Chef will ensure that portions are correct, and the food is plated in an agreed upon mannerEnsure smooth and timeous output from the kitchen during service hoursEnsure that all recipes are followed consistentlyWork with the executive chef to produce diversified menus in accordance with the restaurants policy and vision.Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchenAssisting with the purchasing and storage of foodLiaise with Front of House daily with regards to bookings, expected business and group/function requirementsEnsure the proper storage of Food items.Keep accurate account of wastage , transfers , inter-companies, and all administrationDaily variancesDaily prep lists and stock levelChecking in invoices on arrival for quality and quantityMake 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 doorMake sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clientsEnsure Kitchen and Food storage areas are kept in a clean, organised, and hygienic state.Ensure equipment is maintained in a safe, working conditionDate and labelling, and hygienically sealing all relevant perishablesAny other duties as required by the Head Chef Qualifications:MatricCertificate in hospitality and / or culinary artsFluent in English & AfrikaansComputer literateMicros/SAP POS will be advantageous 2 years in a similar role Competencies:Leadership skillsExcellent communicationMotivatedTeam playerFinancial acumenorganizedAbility to multi-taskinnovative with problem solving skills
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzE4NTI3N19fNDk3P3V0bV9zb3VyY2U9Z3VtdHJlZSZ1dG1fbWVkaXVtPWZlZWQma2V5d29yZD0=&jid=1784067&xid=1109_185277
.special-hidden
{
display: none;
}
5d
1
Job Title: Head Chef - Venison Cuisine SpecialistResponsibilities:Menu Development:Create, plan, and regularly update a diverse and exciting venison-focused menu.Ensure that all venison dishes adhere to the highest culinary standards while reflecting creativity and innovation.Culinary Leadership:Lead and inspire the kitchen team, fostering a positive and collaborative work environment.Provide guidance and mentorship to junior chefs, promoting skill development and a strong work ethic.Sourcing and Quality Control:Oversee the selection and procurement of top-quality venison and other related ingredients.Maintain strong relationships with suppliers to ensure consistent quality and availability.Micros & Stock Control:Utilize Micros (or similar POS system) for efficient order processing and tracking of sales.Implement effective stock control measures to optimize inventory levels, minimizing waste and maximizing profitability.Kitchen Operations:Manage day-to-day kitchen operations, including food preparation, cooking, and presentation.Implement and enforce hygiene and safety standards, ensuring compliance with health regulations.Portion Control:Develop and enforce portion control standards to maintain consistency and manage food costs.Train kitchen staff on portioning techniques to achieve both quality and profitability.Innovation and Creativity:Stay updated on culinary trends, especially those related to venison, and integrate innovative ideas into the menu.Experiment with new cooking techniques and flavours to elevate the overall dining experience.Cost Control:Monitor kitchen expenses and work towards achieving cost-effective operations.Implement portion control measures to minimize wastage without compromising on quality.Training:In-house training of kitchen staff (front of house and back of house).Qualifications:Proven experience as a Head Chef or Executive Chef with a focus on venison cuisine.Culinary degree or equivalent certification.In-depth knowledge of venison cuts, preparation methods, and cooking techniques.Strong leadership and team management skills.Excellent communication and interpersonal abilities.Ability to work in a fast-paced environment while maintaining composure.Creativity and innovation in menu development.Strong organizational and time-management skills.Preferred Skills:Experience working in both A-la-Cart, high-end or fine-dining establishments.Familiarity with local and international venison suppliers.Knowledge of sustainable and ethical sourcing practices.Proficiency in Micros or similar POS systems.Experience with stock control and inventory management.Expertise in portion control techniques.
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzE4NDMxNl9fNDk3P3V0bV9zb3VyY2U9Z3VtdHJlZSZ1dG1fbWVkaXVtPWZlZWQma2V5d29yZD0=&jid=1780115&xid=1109_184316
.special-hidden
{
display: none;
}
5d
1
Candidate Requirements:Minimum 3 years proven experience in a similar positionSound computer knowledgeProven track record of having made targetsKnowledge on exceptional customer service in a luxury environment Sound knowledge on products and supplyValid code 08 drivers license is essentialExceptional managerial experience and the ability to lead and motivate a team of staff Experience in food and menu preparation Sound administrational knowledge and capabilitiesEffective asset and stock management & controlEffective financial managementThe ability to train, develop and mentor staffExceptional customer interaction and ability to deal with queries and complaintsLive-in, meals, uniform, medical aid & provident fund
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA4XzE3NzkxOV9fNDk3P3V0bV9zb3VyY2U9Z3VtdHJlZSZ1dG1fbWVkaXVtPWZlZWQma2V5d29yZD0=&jid=1778111&xid=1108_177919
.special-hidden
{
display: none;
}
5d
1
Executive Chef Zanzibar - TanzaniaSalary: Market Related Purpose of Position: Complement Recruitment are recruiting for an Executive Chef based in Zanzibar Tanzania, on a 2 year fixed term contract. We are looking at Chef''s currently based in South Africa (Gauteng, Western Cape, Kwazulu Natal) looking to work on a 2 year contract for a 5* Island Lodge. Apply Directly for this Job by clicking here - https://bit.ly/3LkgmiK Minimum Requirements Qualifications And Skills QUALIFICATIONS & EXPERIENCE REQUIRED:Must have formal culinary qualifications and at least 2 years management experience, ideally in a 5* operation.Understand the remote/island lifestyleThe successful candidate must be able to work under pressure and have excellent and consistent attention to detail. He or she will be guest focused, have a positive outlook, be an excellent team player, committed, hardworking and eager to learn. KEY OUTPUTS:Overall responsibility for the standards of the food product on the island: guest and staff foodBe responsible for implementing kitchen standards and making regular visits to staff kitchen and canteen.Be responsible for the development and training of staff (chefs) to increase their individual skills and ensure promotion when possibleManage all administrative departmental duties (staff files, off day schedule, hygiene standards etc)Create seasonal menus based on guests in house and produce in storePresentation according to group lodge food identityTake the food product on the island to the next level in all areas (dishes, guest experiences etc)Excellent stock controls, ordering processes and stock rotationProactive maintenance of all kitchen equipmentExcellent and regular communications with:ü All chefsü Heads of Departmentü Lodge Managerü Suppliers All food going out to guests at any time to be checked by Exec or Sous ChefMeet all guests on arrival as much as possible, know their namesExcellent and regular interaction with guests: build the relationship, invite feedbackBe aware of & make your chefs aware of special dietary needs staff and guestsGood interaction/ communication with team members : invite feedback; exchange ideas; be suggestion-friendly; share experienceGood discipline and fair treatment in department, and lodge overall: Exec Chef to be a role model KEY SKILLS REQUIRED:Passion for food and the food experienceAbility to lead a team of people effectivelyStrong management skills, day-to-day, and long termThe ability to motivate staff to consistently deliverAbility to think and act creatively within a teamGood knowledge of hospitality operations including butler service, housekeeping and laundryComputer Skills PERSONAL CHARACTERISTICS:Passion for creating fabulous guest delight genuine interest in people and satisfactionGood interpersonal skills open and approachableDiligence, meticulousness and self-motivation to meet deadlines and keep on top of your jobGood communication skillsWillingness/ability to share information and teac
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzE4MjgzOV9fNDk3P3V0bV9zb3VyY2U9Z3VtdHJlZSZ1dG1fbWVkaXVtPWZlZWQma2V5d29yZD0=&jid=1775887&xid=1109_182839
.special-hidden
{
display: none;
}
6d
1
Executive Chef Zanzibar - TanzaniaSalary: Market Related Purpose of Position: Complement Recruitment are recruiting for an Executive Chef based in Zanzibar Tanzania, on a 2 year fixed term contract. We are looking at Chef''''s currently based in South Africa (Gauteng, Western Cape, Kwazulu Natal) looking to work on a 2 year contract for a 5* Island Lodge. Apply Directly for this Job by clicking here - https://bit.ly/3LkgmiK Minimum Requirements Qualifications And Skills QUALIFICATIONS & EXPERIENCE REQUIRED:Must have formal culinary qualifications and at least 2 years management experience, ideally in a 5* operation.Understand the remote/island lifestyleThe successful candidate must be able to work under pressure and have excellent and consistent attention to detail. He or she will be guest focused, have a positive outlook, be an excellent team player, committed, hardworking and eager to learn. KEY OUTPUTS:Overall responsibility for the standards of the food product on the island: guest and staff foodBe responsible for implementing kitchen standards and making regular visits to staff kitchen and canteen.Be responsible for the development and training of staff (chefs) to increase their individual skills and ensure promotion when possibleManage all administrative departmental duties (staff files, off day schedule, hygiene standards etc)Create seasonal menus based on guests in house and produce in storePresentation according to group lodge food identityTake the food product on the island to the next level in all areas (dishes, guest experiences etc)Excellent stock controls, ordering processes and stock rotationProactive maintenance of all kitchen equipmentExcellent and regular communications with:ü All chefsü Heads of Departmentü Lodge Managerü Suppliers All food going out to guests at any time to be checked by Exec or Sous ChefMeet all guests on arrival as much as possible, know their namesExcellent and regular interaction with guests: build the relationship, invite feedbackBe aware of & make your chefs aware of special dietary needs staff and guestsGood interaction/ communication with team members : invite feedback; exchange ideas; be suggestion-friendly; share experienceGood discipline and fair treatment in department, and lodge overall: Exec Chef to be a role model KEY SKILLS REQUIRED:Passion for food and the food experienceAbility to lead a team of people effectivelyStrong management skills, day-to-day, and long termThe ability to motivate staff to consistently deliverAbility to think and act creatively within a teamGood knowledge of hospitality operations including butler service, housekeeping and laundryComputer Skills PERSONAL CHARACTERISTICS:Passion for creating fabulous guest delight genuine interest in people and satisfactionGood interpersonal skills open and approachableDiligence, meticulousness and self-motivation to meet deadlines and keep on top of your jobGood communication skillsWillingness/ability to share information and te
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzE4MjgzOF9fNDk3P3V0bV9zb3VyY2U9Z3VtdHJlZSZ1dG1fbWVkaXVtPWZlZWQma2V5d29yZD0=&jid=1775886&xid=1109_182838
.special-hidden
{
display: none;
}
6d
1
Executive Chef Zanzibar - TanzaniaSalary: Market Related Purpose of Position: Complement Recruitment are recruiting for an Executive Chef based in Zanzibar Tanzania, on a 2 year fixed term contract. We are looking at Chef''''s currently based in South Africa (Gauteng, Western Cape, Kwazulu Natal) looking to work on a 2 year contract for a 5* Island Lodge. Apply Directly for this Job by clicking here - https://bit.ly/3LkgmiK Minimum Requirements Qualifications And Skills QUALIFICATIONS & EXPERIENCE REQUIRED:Must have formal culinary qualifications and at least 2 years management experience, ideally in a 5* operation.Understand the remote/island lifestyleThe successful candidate must be able to work under pressure and have excellent and consistent attention to detail. He or she will be guest focused, have a positive outlook, be an excellent team player, committed, hardworking and eager to learn. KEY OUTPUTS:Overall responsibility for the standards of the food product on the island: guest and staff foodBe responsible for implementing kitchen standards and making regular visits to staff kitchen and canteen.Be responsible for the development and training of staff (chefs) to increase their individual skills and ensure promotion when possibleManage all administrative departmental duties (staff files, off day schedule, hygiene standards etc)Create seasonal menus based on guests in house and produce in storePresentation according to group lodge food identityTake the food product on the island to the next level in all areas (dishes, guest experiences etc)Excellent stock controls, ordering processes and stock rotationProactive maintenance of all kitchen equipmentExcellent and regular communications with:ü All chefsü Heads of Departmentü Lodge Managerü Suppliers All food going out to guests at any time to be checked by Exec or Sous ChefMeet all guests on arrival as much as possible, know their namesExcellent and regular interaction with guests: build the relationship, invite feedbackBe aware of & make your chefs aware of special dietary needs staff and guestsGood interaction/ communication with team members : invite feedback; exchange ideas; be suggestion-friendly; share experienceGood discipline and fair treatment in department, and lodge overall: Exec Chef to be a role model KEY SKILLS REQUIRED:Passion for food and the food experienceAbility to lead a team of people effectivelyStrong management skills, day-to-day, and long termThe ability to motivate staff to consistently deliverAbility to think and act creatively within a teamGood knowledge of hospitality operations including butler service, housekeeping and laundryComputer Skills PERSONAL CHARACTERISTICS:Passion for creating fabulous guest delight genuine interest in people and satisfactionGood interpersonal skills open and approachableDiligence, meticulousness and self-motivation to meet deadlines and keep on top of your jobGood communication skillsWillingness/ability to share information and te
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzE4MjgzN19fNDk3P3V0bV9zb3VyY2U9Z3VtdHJlZSZ1dG1fbWVkaXVtPWZlZWQma2V5d29yZD0=&jid=1775829&xid=1109_182837
.special-hidden
{
display: none;
}
6d
Save this search and get notified
when new items are posted!