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Results for pastry chef or baker in "pastry chef or baker", Non EE/AA in Jobs in South Africa in South Africa
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Experienced Kitchen staff required for busy Waterfront outlet. Must have a valid South African ID and contactable references. Apply by sending your CV to this add.
25d
Other
1
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Qualified & Certified Chefs Wanted – Town Lodge Bellville Are you a passionate, professional Chef with strong Food Safety knowledge and a drive for excellence?
Town Lodge Bellville is looking for qualified and certified Chefs to join our culinary team under CSG.Requirements:✅ Recognised Chef qualification (minimum NQF level or equivalent)
✅ FCS (Food Control System) knowledge and HACCP experience essential
✅ Minimum 1–2 years’ experience in hotel or restaurant kitchens
✅ Ability to work both early shifts (05:30am) and late shifts (14:00pm – close)
✅ Must have own reliable transport to get to and from work independently
✅ Strong teamwork, hygiene discipline, and time management
✅ Professional, calm under pressure, and committed to high kitchen standardsKey Responsibilities: Assist with food preparation, cooking, and presentation to company standards
Maintain strict hygiene, safety, and HACCP compliance at all times
Ensure proper stock rotation, portion control, and waste management
Support the Senior Chef and kitchen team during peak operations
識 Uphold cleanliness, organisation, and food safety in all kitchen areasIf you’re committed to quality, discipline, and excellent food — we’d love to hear from you! Location: Town Lodge Bellville, Cape Town
To apply: Send your CV to Fandb@csggroup.co.za
Please include “Chef – Town Lodge Bellville” in the subject line. Experienced Waiters Wanted – Town Lodge Bellville Are you passionate about hospitality and delivering great guest experiences?
We’re looking for experienced and reliable waiters to join our dynamic Food & Beverage team at Town Lodge Bellville.Requirements:✅ Minimum 1 year experience as a waiter in a hotel or restaurant environment
✅ Excellent guest service and communication skills
✅ Must be flexible with early and late shifts (including weekends & public holidays)
✅ Own transport home at night is essential
✅ Team player with a professional attitude and neat appearanceKey Responsibilities:️ Set up and maintain restaurant and bar areas before, during, and after service
Take orders efficiently and serve food & beverages with a smile
茶 Handle billing and ensure accurate cash-up procedures
欄 Uphold CSG and Town Lodge service standards at all times
識 Maintain cleanliness, hygiene, and attention to detail throughout your shiftIf you’re passionate, punctual, and love creating memorable guest experiences — we want you!
Location: Town Lodge Bellville, Cape Town
To apply: Send your CV to Fandb@csggroup.co.za
Please include “Waiter – Town Lodge Bellville” in the subject line.
1mo
GoodwoodChatGPT said:Here is a high-end fine dining Wine Farm Operations Manager job description written at a professional, premium standard suitable for luxury estates, boutique wine farms, or Michelin-level dining environments:Operations Manager – Fine Dining Wine FarmPosition OverviewThe Operations Manager oversees the full operational ecosystem of the wine farm’s hospitality division, including the fine dining restaurant, tasting room, events program, guest services, and estate experiences. This role ensures flawless delivery of world-class service, operational excellence, and brand consistency across all touchpoints. The Operations Manager acts as the strategic right hand to the General Manager/Owner, driving performance, profitability, and an exceptional guest journey.Key Responsibilities1. Hospitality & Guest ExperienceLead the delivery of a refined, personalised, world-class guest experience across restaurant, tasting room, and estate activities.Maintain luxury service standards, ensuring all touchpoints—from welcome to farewell—reflect the farm’s brand ethos.Handle VIP, media, and high-profile guests with discretion and professionalism.2. Restaurant Operations (Fine Dining)Oversee daily restaurant operations: reservations, floor management, service flow, pacing, and guest satisfaction.Work closely with the Executive Chef and Head Sommelier to align service style, menu rollout, special pairings, and tasting menu experiences.Ensure impeccable table standards, mise en place, service rituals, and dining room aesthetics.3. Wine & Tasting Room ManagementCollaborate with the winemaker and tasting room manager to design and refine wine tasting experiences.Ensure staff are continuously trained on wine knowledge, estate history, varietals, pairings, and storytelling.Monitor stock levels, wine allocations, and cellar door sales performance.4. People Leadership & Team CultureRecruit, onboard, and train staff across FOH, tasting room, and guest experience teams.Create a culture of excellence, accountability, and continuous improvement.Conduct performance reviews, training programs, and succession planning.5. Financial & Operational ControlManage budgets, cost of sales, labour controls, and profit margins.Monitor financial performance across restaurant, events, tasting room, and retail.Implement SOPs, compliance procedures, and operational systems for efficiency.6. Events & Estate ExperienceOversee execution of weddings, private dinners, corporate events, and premium seasonal experiences.Coordinate across culinary, wine, and management teams to deliver seamless events.Work on experiential concepts such as vineyard tours, chef’s tables, barrel tastings, etc.7. Brand & Estate PresentationMaintain the visual and experiential standards of the estate: cleanliness, décor, landscaping coordination, signage, and overall ambience.Ensure the restaurant and all guest-facing areas exceed luxury hospitality expectations.
10d
Wynberg & PlumsteadFood & Beverage Manager – Fine Dining (High-End Hospitality)Job DescriptionPosition OverviewThe Food & Beverage Manager oversees all dining, beverage, and service operations within a high-end, fine dining environment. This role ensures exceptional guest experiences through meticulous service standards, refined operational management, innovative menu collaboration, and strong leadership across all front-of-house teams. The F&B Manager acts as the guardian of the property’s service culture—elevating hospitality, maintaining profitability, and delivering consistently world-class standards.Key Responsibilities1. Guest Experience & Service ExcellenceLead and model elevated service standards across all dining periods, bar operations, private dining rooms, and events.Anticipate guest needs, resolve guest issues swiftly, and maintain a warm, intuitive, personalised service culture.Train teams in high-touch service protocols, wine etiquette, sequence of service, and luxury guest engagement.Conduct daily floor presence to guide service quality and uphold refinement in all guest interactions.2. Operational ManagementOversee all F&B outlets, ensuring seamless daily operations and consistency in execution.Develop and maintain Standard Operating Procedures (SOPs) aligned with fine dining expectations.Ensure compliance with health, safety, liquor, and hygiene regulations.Manage stock control, inventory, equipment maintenance, and par levels with precision.Coordinate with kitchen and bar teams to ensure synergy and alignment on service rhythms.3. Team Leadership & TrainingRecruit, train, mentor, and motivate an outstanding F&B team with a focus on discipline, professionalism, and excellence.Implement continuous training programs on service, guest experience, wine knowledge, and product expertise.Create a culture of accountability, empowerment, and personal pride in hospitality.4. Financial ManagementDevelop and manage F&B budgets, including forecasting, cost control, labour management, and achieving revenue targets.Monitor food and beverage cost percentages, cost of sales, wastage, and portion control.Analyse daily/weekly/monthly financial reports to maintain profitability without compromising quality.5. Beverage, Wine & Menu CollaborationPartner with the Executive Chef and Head Sommelier on menu engineering, pairing menus, and seasonal launches.Curate beverage programs that reflect the property’s identity—including wine list development, craft cocktails, and premium spirits.Ensure menus are updated, costed correctly, and consistent with fine dining standards.6. Guest Relations & BrandingHost the dining room with confidence and presence, building guest loyalty and recognising regular clientele.Uphold the brand’s identity, storytelling, and ambience across all service moments.Manage VIP bookings, tastings, experiences, and special culinary skilssAbility to inspire and elevate team performance.
10d
Wynberg & PlumsteadWe are looking for a skilled and reliable Cold Kitchen Chef to join our team!
What we’re looking for:
Experience in cold kitchen preparation (salads, platters, desserts, etc.)
Strong attention to detail and presentation
Ability to work clean, organized, and efficiently
A positive attitude and the ability to work well in a team
Punctual, professional, and passionate about foodWhat we offer: A friendly and supportive work environment
Competitive salary based on experience
Opportunity to grow within our kitchen team
If you are passionate about creating beautifully presented dishes and enjoy working in a fast-paced environment, we’d love to hear from you!Please attach your CV to be considered for an interview.
7d
City Centre
2
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We are looking for a Manager and chef or cook with experience in the kitchen and reference. Good people skills, own transport, working in buffet. Available immediately. We are open Tuesdays to Sundays. Send CV's to lysencke@schoongezicht.restaurant, 021 982 7099
3mo
Brackenfell
1
Be able to work to a high standard, under pressure. Follow the guidance of the Sous Chef and Head Chef in the preparation and presentation of dishes. Abide by and enforce health codes and cleanliness standards in the kitchen and food storage areas.Train and supervise junior chefs, including in best practices, safety, and cleanliness standards.Check for plating accuracy (garnish, portion size, correct serving dish, etc.)Anticipate and communicate shortages to the Head Chef. Formal training in the Culinary Arts; certificate of completion from a Chef School. At least 4 years of practical culinary experienceFood and wine knowledge and creativityAbility to read, comprehend, communicate to others, and implement written training and compliance information.Own transport essential. Includes Weekends and Public Holidays. Email applications ONLY considered; to garth@joostenberg.co.za
3mo
VERIFIED
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