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Please note that this is a live-in position based in Botswana’s Okavango Delta.
KEY OUTPUTS
Keep the wine list up to date, in coordination with the Regional Chef and Operations Manager· Confident in recommending food and wine pairings to guests, taking into account their personal tastes and food choices· Assist with preparation and service of wines and other drinks· Manage cost and quality controls· Manage wine room and ensure it is fully-stocked· Develop and motivate team members through capability development
PERSONAL CHARACTERISTICS
Self-confidence, maturity and friendliness· Passionate about service, guest delight, and maintaining the golden thread· Clean, neat and tidy as a person and in the workplace· Willingness to work to the guests’ timing, not your own· Confidence in food and beverage service· Ability to work as part of team and effectively communicate with guests, butlers, kitchens· Multi-tasking in a fast-paced environment
KNOWLEDGE & PREVIOUS WORK EXPERIENCE REQUIRED
Previous experience as a Sommelier, Wine Steward/Stewardess or similar role· Ability to create tasteful food and wine pairings· Extensive knowledge of Southern African wines and vineyards· Previous experience with a Point of Sale system an advantage· Certification as a Sommelier or degree in hospitality
This talented individual should have excellent organisational skills whilst showing confidence in their skills and knowledge. They also need to be able to work under pressure and enjoy working with people
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xMDM5MDgxMDYwP3NvdXJjZT1ndW10cmVl&jid=1503277&xid=1039081060
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KEY OUTPUTS
Managerial
Overall responsibility for the effective management on all levelsOverall management of all operational management at the Tented Camp and direct support to the Management Team including Security, Chefs and Guiding TeamDevelopment, Training and relief schedules of all direct reports managementOverall responsibility for all permanent and seasonal staff at KTTC and the creating of an environment of learning and development within the company valuesOverall communication between General Management, HOD’s and general staff departments through all levelsManaging HR issues and industrial relations proceduresManaging the Tented Camp in absence of General and Assistant General Manager
Financial
Assisting in creation of lodge budget in conjunction with the General Manager and Lodge accountantActive management of stocks in the Camp such as crockery and cutlers, linen, operational items, spa stocks and safari shop stocksCreate an environment of care for equipment, saving and sustainability
Operational
Management of all Guests areas and exceeding of guest expectationsOverall accountability of following up on all maintenance in ALL front of house areasOverall accountability to live the company behaviours and implement a culture of care and learningDaily, monthly and weekly training of Housekeeping, Butlers, Cleaners etc.Daily, monthly and weekly training of all Service departments within company standardsAssist with daily hosting during mealtimes, welcome, check in etc.Coordinating of reception for day sheets, reservations, VIPs, special requests and guest movementsAssist with daily/weekly/monthly departmental meetingsProvide support and guidance to the Head Housekeeper with Rooms checks, room maintenance and upkeep of company standard in the roomsProvide support and guidance to F&B Supervisor and Service Teams with Main area checks and upkeep of company standards in serviceImplementing and follow up on Development plan and performance management of F&B Supervisor and Lodge StaffCoordinate and actively oversee the exceeding of guest expectations and guest delightsOverall accountability for Leave cycles of Service staff, Reception and Safari ShopDaily and weekly meetings with Assistant GM and GM for smooth operations and updates at the CampDaily and weekly feedback to Reservations on Agents, bookings etc.Implementing of new standards, equipment and active participation into the company cultureImplementing of Fox Browne feedback, regional feedback and adhere to the company standards at all timesCreating an en...
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Our client is one of East Africa’s long-standing safari companies. They are looking to employ a professional Chef Trainer to be responsible for managing all chef training and Foods & Beverages (F&B) operations and for delivering an excellent guest experience across all their lodges in Tanzania. The successful candidate will be able to forecast, plan, manage and approve all F&B orders in accordance with set par levels and menus.
As the Chef Trainer, you will be tasked with helping to trouble shoot any problems across the lodges, whilst setting and maintaining the F&B standards.
The Chef Trainer is a member of the training team and indirectly the F&B department. The objective of the training department is to constantly train skills in order to improve the quality of service to our guests. As part of the F&B department we aim to offer wholesome lovingly well-prepared meals while ensuring that we engage with our guests to ensure what we offer is well received.
Reporting Relationships
Position Reports to: Group Head Chef Trainer
General Profile
As a chef trainer you will lead by example and must always remain professional. This includes your attire as well as your attitude. A chef trainer is responsible for improving the skills and efficiency of our kitchens while indirectly improving the overall food offering at our camps. He/she will observe all aspects of the F&B offering while in camp and report any irregularities or concerns. While in camp the chef trainer will engage with guests at mealtimes to ensure that meals are well received.
Health & Food Safety
As a trainer he/she will be knowledgeable of food safety guidelines and procedures and will ensure that these guidelines are trained and adhered to. This will include assisting management & camp chefs with cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas at all times. Report maintenance problems, breakages, fire and health hazards, security risks, accidents, lost and found, shortages and any unusual happenings.
Training
As a chef training your main function is to train set curriculum as set out by the group head of training. This training will be reported on a monthly basis. As a trainer you will be asked to assess the progress of each individual and assist in managing their progress.
Enforcing company rules and regulations
It will be your responsibility to ensure that recipes, portion controls, food safety and presentation specifications are adhered to in order to remain consistent. While in camp you will assist with receiving of food items, stock counts and food orders and report any discrepancies to the camp management.
Communication
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KEY OUTPUTS:
Overall responsibility for the effective management and running of Lodge/Camps. To ensure the Lodge and Camps, and brand, are not only maintained but taken to the next level of service standards and excellence.Drive community development projects in conjunction with the Africa Foundation and provide requisite skills and support to ensure effective effort.Develop strategic relationships with local stakeholders including governmental organizations, wildlife organisations and communities, surrounding and involved with Private Game Reserve.Create and maintain a detailed skills development plan for all staff.Responsible for creating an environment where the company culture is continuously met and visible throughout the daily functioning of the lodges.Create an overall strategy and prepare annual business plans for all camps for the year and then oversee implementation thereof within specified time frames and budgets.Overall Day to Day Management of the Camps, and any other related infrastructure within the reserve.Overall Responsibility for budget creation and management, CAPEX structuring, planning and implementation.Ensure all group internal financial controls and systems are in place and strictly adhered to.Overall responsibility for all human resources in the lodge, ensuring all labour relations, leave and medical funds are managed correctly.Create annual and monthly training plans for all departments and structure external training and exchanges with other lodges/ regions where possible.Place and monitor of all lodge operational stock orders and oversee procurement functionCreate camps strategy for guest delight, staff welfare, health and safety and training. Ensure plan is implemented and managed throughout the yearWork with Executive chef to ensure menu and food are aligned to lodge quality standards and requisite guest food scores and food budgets are being met and monitored.Work directly with the Lodge Managers, Assistant Managers, Head Ranger, camp managers and respective departmental Managers to ensure Lodge and Service standards are maintained at all times and ensure costs and budgets are managed and not exceeded.Daily meeting with the management team and Heads of Department to discuss the daily plan, including arrivals, departures, maintenance, food, special requests, bush banqueting.Over and above daily hosting of guests ensure you host all Agents, Media and VIP Groups.Oversee the maintenance and development of all infrastructure across the reserve.Oversee the management of the reserve within parameters of the game reserves operational manual.Overall management and development of the Ground Handling business including compliance to all pertine...
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Area/Location: Hoedspruit, Limpopo A well-established group of Private Luxury Game Resorts are in search of an Executive Chef with Kosher ExperienceQualifications RequiredRelevant Tertiary QualificationComputer LiterateNo criminal record Experience Executive Chef Experience in a similar environment (five-star lodge)Experience in preparing fine dining five-star cuisine as well as special requirements such as kosher food.Reference (minimum 3) will be contacted and checked Package Salary is negotiable depending on qualification, experience and referencesAccommodationAll meals while on duty21 days on7 days off work cycle15 days annual leaveProvident Fun Responsibilities Actively running a shift and producing high quality mealsMaintaining and improving the culinary experience for guestsMenu planning and costing for guests as well as staff membersMaintaining and improving food and health safety procedures and standardsManaging and overseeing staffStaff training and developmentAll administrative duties pertaining to the kitchen and employees Attributes Mature, Responsible, Well Spoken, Presentable, Hands OnStrong leader exerting confidence and calm in the work environmentPositive and strong individual able to encourage team workPassionate and pro-active towards training and developmentExcellent guest interaction skillsAble to problem solve and think on their feet
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5Xzg2OTU1X180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1218861&xid=1109_86955
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Employer DescriptionGame Reserve in Limpopo, South Africa, is a wildlife sanctuary located between 4 rivers which provide exceptional habitats for diverse flora, fauna and prolific birdlifeJob DescriptionActively running a shift and producing high quality meals, Maintaining and improving the culinary experience for guests , Menu planning and costing for guests as well as staff members, Maintaining and improving food and health safety procedures and standards, Managing and overseeing staff, Staff training and development, All administrative duties pertaining to the kitchen and employees, Mature, Responsible, Well Spoken, Presentable, Hands On, Strong leader exerting confidence and calm in the work environment, Positive and strong individual able to encourage team work, Passionate and pro-active towards training and development, Excellent guest interaction skills, Able to problem solve and think on their feet.QualificationsMatricDiploma in Professional CookeryProvident FundSkillsExecutive Chef Experience in a similar environment (five-star lodge), Experience in preparing fine dining five-star cuisine as well as special requirements such as kosher food, Reference (minimum 3) will be contacted and checked .BenefitsAccommodationMeals on Duty
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzgzMjUwX180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1212616&xid=1109_83250
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Area: Hoedspruit, LimpopoA well-established group of Private Luxury Game Resorts are in search of an Executive Chef with Kosher ExperienceJob Description Menu engineering, Designing specials according to seasonal changes.Controlling food costs and purchases.Planning production in kitchen with several functions happening at the same time with complex menus with scheduling other head chefs to their functions to run.Manage and implement menus together with purchasing for each function and preparing recipes and dishes for menus engineeredImplementing hygiene and safety standardsQuality controlStaff registryRunning day to day operations seasonal specialsTrain and manage kitchen personnelPlanning dietary requirementsDay to day running of the kitchen adhering to companies policies and proceduresEnsuring Levels of discipline are maintained at all timesSupervise/coordinate all related culinary activitiesEstimate food consumption and requisition or purchase foodSelect and develop recipesStandardize production recipes to ensure consistent quality and establish presentation technique and quality standardsPlan and price menus and ensure proper equipment operation/maintenanceEnsure proper safety and sanitation in kitchenSupervise kitchen personnel with responsibility for hiring, discipline, performance reviews.Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniquesControl expenses, Budgets Cost Of Sales, HACCP trainingSelect and develop recipes and standardize production recipes to ensure consistent quality from corporate to private functions, weddings, breakfast, lunches and dinners, a la carte and harvest tablesCatering for large scale events functions. Qualifications Professional Cookery Diploma.Formal Culinary or Catering Management Diploma. Skills Previous Experience
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzcwMjA0X180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1177652&xid=1109_70204
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Employer DescriptionLuxury Big 5 Game Reserve, situated in the Kruger Park RegionsJob Description As second-in-command, the Sous Chef is responsible for: Planning and Directing Food preparation in the Kitchen. Supervision of kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moments notice. Step in and asses underperforming staff members, directing them in the correct way, in a courteous manner. Provide Positive feedback for Staff members who go above and Beyond the Expectations of their particular chef roles. Work with the Executive Chef to produce diversified menus in accordance with the restaurants policy and vision. Assist the executive chef with new menu creations and costing. Establish the working schedule and organize the work in the kitchen so that everything works like a well-oiled machinery. Produce high quality dishes that follow up the established menu and level up to standards, as well as to clients requirements, Train kitchen staff in order to reach the high standards of the operation. Maintain order and discipline in the kitchen during working hours. Ensure that all operational hygiene levels are maintained daily. Ensure that all prep sheets are done for the kitchen team each day prior to shifts and that all prep is checked daily for production and freshness.QualificationsMatricDiploma in Professional CookerySkillsMinimum 5 years of experience as a Sous Chef in a similar environment, Understanding of various cooking methods, ingredients, equipment and procedures, Excellent record of kitchen and staff management, Accuracy and speed in handling situations and providing solutions, Familiar with industrys best practices, Teamwork Oriented, Maintains a Good Energy Level, Professional and Punctual.BenefitsAccommodationMeals on duty
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzY0NDMyX180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1155221&xid=1109_64432
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Employer DescriptionA 4 Star Luxury Game Lodge, Wedding and Conference Center, situated in Limpopo.Job DescriptionYou will be responsible for the following: Controlling and directing the food preparation process, Approving and polishing dishes before they reach the customer, Managing and working closely with other Chefs of all levels, Creating menu items, recipes and developing dishes ensuring variety and quality, Determining food inventory needs, stocking and ordering, Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines, Responsible for health and safety, Responsible for food hygiene practices, Excellent knowledge of all sections, Ability to produce excellent high-quality food, Good oral communication, Team management skills, High level of attention to detail, Good level of numeracy, Enthusiasm to develop your own skills and knowledge plus those around you, Adaptability to change and willingness to embrace new ideas and processes, Ability to work unsupervised and deliver quality work, Positive and approachable manner, Team player qualities.QualificationsMatricNational Chef DiplomaHospitality Management would be a plus but not essentialSkillsMust have Minimum 5 years experience in a similar environment. Awareness of manual handling techniques, Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety, Experience of kitchen equipment, Experience of dangerous equipment such as knives, Competent level of English spoken and written, Good knowledge of POS systems and Microsoft office.BenefitsAccommodationMeals on dutyIncentive for cost control and performance
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzQ1ODYxX180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1129949&xid=1109_45861
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The Food & Beverage Manager at Royal Malewane takes overall responsibility for the dining experiences across all our properties - The Lodge, Farmstead and Waterside. Together with the Executive Chef, the F&B Manager will ensure that all dining operations and venues run smoothly, providing an unforgettable guest experience. They will ensure that the exceptional service standards of The Royal Portfolio are upheld, with a heavy focus placed on staff development and training within the front of house teams. All of this to ensure that Royal Malewane contributes to the purpose of the company, which is to give our guests a complete experience and a perfect stay. MAIN DUTIES & RESPONSIBILITIES Guest experience and strategy Planning wine experience in accordance with menusEnsure guests experience are welcoming genuine and warm in dining area.Ensure guests experience is personalisedRecording guests’ preferences for future stays and ensuring all guest preferences are met.Manage and update guest’s info on Opera, or and over to lodge manager ensure other properties received interchange and preferencesReport negative feedback to senior management, Lodge Managers, Director, GM and ownersF&B Department Management Leading F&B team by attracting, recruiting, training, and appraising talented personnelOverseeing all service periods in the restaurantEnsuring dietary requirements are seen too and followed during service periods.Coach staff according to code of conduct keeping HR involvedEnsuring that all decisions are made with company’s interest been put first, while ensuring the safety of our guest.Ensure that all the Restaurant décor and setup are done and handover regarding guests communicated to staff regarding dietary requirementsEnsuring compliance with licensing, hygiene and health and safety legislation/guidelinesProducing staff rotas, handling administration and paperworkEstablish targets, KPI’s, policies and procedures.Comply with all health and safety regulationsEnsure wait staff mise-en-place and preparation are done on shiftsMaintain an eye on guest feedback and make improvements where necessary.Lead Service excellence workshopsESS management, managing staff working hours, performance reviews, disciplinaries, etc.Training rostering and facilitation of trainingStaff uniform ordering and checking.Financially sustainable Agreeing and managing budgetsOverseeing stock levelsOrdering supplies of beverage, consumables and asset stock (radios, coffee equipment cutlery and crockery etc)Ensuring best practice and lean management applied to process of stock management and stock count. Always finding new effective ways to manage stock without compromising guest experience.Maintain good relationship with suppliers especially guest activity suppliersEnsure that our suppliers deliver a 5-star service to our guests and
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