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Results for chefs kitchen staff in "chefs kitchen staff" in Jobs in Western Cape in Western Cape

Chef assistan

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We are looking for a chef assistant to help our chef in kitchen and do some part of cleaning as well Please only South Africa citizen or permanent residence holders Only contact us with email any other ways of sending cv will be rejected immediately even with a good cv.Mc.recruitingmanager@gmail.com

City Centre

Looking for Pizza chef

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 HIRING: PIZZA CHEF We are looking for a passionate Pizza Chef to join our team in Crawford, Lansdowne.If you have experience in dough stretching, topping, and oven work, we want to hear from you! WhatsApp your CV to: 082 990 4660

10d

Crawford

Experienced Chef De Partie -available Immediately

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Professional chef de partie with 6+years experience in busy kitchen seeking full time employment in Cape town and surrounding area.*Specialised in Cape Malay and Mediterranean cuisine. *Strong in grill,hot and cold kitchen and fried dishes.*Fast, reliable and able to work under pressure and with passion.*Strict hygiene and quality standards.Ready to start immediately. Hard working,punctual and passionate about delivering top-quality food.Based in Wynberg, Cape town CV available on request Contact me on;0719090760Serious employers only

Century City

Head Chef

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Duties & Responsibilities: Kitchen Leadership & OperationInspire, lead, and develop a talented kitchen team, setting high standards for food preparation, presentation, and efficiency.Oversee daily kitchen operations to ensure seamless service for both regular dining and high-volume events.Maintain clear communication across kitchen, management, and front-of-house teams.Ensure inventory is managed, secured, and optimised.Menu Development & QualityCreate innovative, seasonal menus that reflect the venues ethos and highlight in-house offerings, including the craft brewery and organic kitchen garden.Ensure recipes are consistently executed to perfection.Maintain excellence in flavour, presentation, and portion control.Handle guest feedback professionally, turning every experience into a positive one.Collaborate with the on-site gardeners to maximise fresh, sustainable produce usage and retail opportunities.Hygiene, Safety & ComplianceUphold strict hygiene, food safety, and kitchen protocols at all times.Maintain a safe, clean, and organised kitchen environment.Oversee food labelling, storage, and waste management procedures.Stock, Cost & Financial ControlManage stock orders proactively to avoid shortages or wastage.Source quality suppliers, monitor pricing, and ensure consistency.Control food costs while optimising efficiency.Align staffing levels with operational needs and budget requirements.People Management & HRRecruit, train, and mentor kitchen staff, fostering professional growth and teamwork.Conduct performance reviews and provide coaching for continuous improvement.Maintain high standards of dress, grooming, and workplace conduct.Ensure all HR documentation is accurate and submitted on time.Special Events, Weddings & CateringAssist in creating, costing, and executing bespoke menus for weddings, events, and outside catering.Lead the kitchen team in delivering exceptional service and presentation for large-scale events.Maintain strict cost controls and minimise wastage during special events.Requirements Head ChefRelevant culinary qualification from a recognised institution.Minimum of 3 years experience as a Head Chef in a high-end à la carte restaurant.Strong understanding of high-volume, à la carte kitchen operations and seamless service delivery; capable of managing up to 400 guests during regular service and over 500 during special events.Proven leadership skills with the ability to motivate, develop, an https://www.executiveplacements.com/Jobs/H/Head-Chef-1267797-Job-Search-03-03-2026-04-11-06-AM.asp?sid=gumtree

Executive Placements

Plettenberg Bay

Wanted Chef/baker/Pastry chef

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Job Title: Chef – Coffee Shop & Pizzeria Location: Piketberg Employment Type: Full-Time About Us: We are a vibrant coffee shop and pizzeria offering fresh, high-quality food and beverages in a relaxed, welcoming environment. Our menu combines artisanal coffee, fresh pastries, and gourmet pizzas, and we pride ourselves on delivering a memorable experience to every guest. Job Summary: We are seeking a talented, creative, and organized Chef to oversee kitchen operations, develop and execute recipes, and ensure consistent quality across all menu items. The ideal candidate is passionate about both coffee shop offerings and pizzeria cuisine, and thrives in a fast-paced, customer-focused environment. Key Responsibilities: Food Preparation & Cooking: Prepare, cook, and plate menu items, including pizzas, salads, sandwiches, pastries, and other café offerings. Menu Development: Collaborate on menu planning, seasonal specials, and new recipe creation that aligns with the brand. Kitchen Management: Maintain a clean, organized, and efficient kitchen; manage inventory and supplies; monitor food quality and presentation standards. Team Leadership: Supervise kitchen staff, provide guidance, training, and maintain a positive work environment. Health & Safety: Ensure all kitchen operations adhere to food safety, hygiene, and sanitation standards. Customer Interaction: Occasionally engage with customers to explain menu items, gather feedback, and maintain excellent customer service standards. Requirements: experience as a Chef, preferably in a coffee shop, pizzeria, or casual dining environment. Strong culinary skills with a passion for both baked goods/pastries and pizza preparation. Knowledge of food safety and sanitation regulations. Ability to manage time effectively in a fast-paced environment. Creative mindset with attention to detail and presentation. Excellent teamwork, leadership, and communication skills. Benefits: Opportunities for professional growth and culinary creativity Friendly, supportive work environment Staff meals and discounts

11d

Other

Head / Executive Chef

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Duties: Responsible for mentoring and leading the kitchen teamCoaching & mentoring and training junior staffDaily meal planningProducing innovative 5* dining experiencesQuality controlContinually maintain highest standards of hygieneRegular updates of menus and food offering to ensure variety and balance of food offeringSupplier management and effective stock / purchasing strategy to ensure maximisation of profitConduct performance reviews of direct reportsAny other duties that may be required Requirements: Grade 12Formal qualificationAt least 2 4 years as a Senior / Head or Executive Chef at a 5* hotel / lodgeCreative and expert culinary abilityAttention to detailLeadership abilitiesCreative & passionate about foodsExcellent attention to detail, initiative & interpersonal skillsTraining & development skillsExcellent communication skills both written & verbal https://www.executiveplacements.com/Jobs/H/Head-Executive-Chef-1197294-Job-Search-06-24-2025-16-03-31-PM.asp?sid=gumtree

8mo

Executive Placements

Mosselbaai

Chef de Partie - Larder Section

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Key Responsibilities Include But Are Not Limited To:Take full responsibility for the Larder Section, ensuring consistent execution and presentationPrepare and present cold starters, salads, terrines, cured elements and plated components to fine-dining standardsMaintain exceptional attention to detail, portion control and visual presentationWork closely with the Head Chef and Senior Chefs to execute seasonal and menu-driven dishes Ensure mise en place is prepared timeously and to required standardsMaintain strict health, safety and hygiene standards at all timesMonitor stock levels, ensure correct storage, rotation and minimal wastageMaintain a clean, organised and efficient workstationAssist in mentoring junior kitchen staff where requiredPerform effectively under pressure in a high-performance, service-driven environmentAdhere strictly to all estate policies, procedures and operational standardsCriteriaMinimum of 2 to 5 years proven experience as a Chef de Partie in a fine-dining restaurant or wine estate environmentStrong experience specifically within the Larder SectionFormal culinary qualification essentialSound understanding of modern plating techniques and flavour combinationsExperience working within a professional brigade systemStrong organisational skills and disciplined approach to kitchen structureAbility to work cleanly, methodically and efficiently during serviceHigh level of professionalism, reliability and accountabilityPassion for refined cuisine and high hospitality standardsWell-presented with strong communication skills https://www.jobplacements.com/Jobs/C/Chef-de-Partie-Larder-Section-1268248-Job-Search-03-04-2026-04-00-46-AM.asp?sid=gumtree

Job Placements

Stellenbosch

Kitchen staff wan

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Busy restaurant in CPT center looking for experienced kitchen staff , cv with contactable reference to tomocapetown@gmail.com to apply.

City Centre

Senior Chef de Partie (Various Kitchens)

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Fancourt, South Africas premier golfing, leisure and lifestyle destination, is situated in George in the heart of the Garden Route. We are now accepting applications for a Senior Chef de Partie in various kitchens on our estate - someone who has drive and passion for the industry, with the ability to keep up with the high pace, and a sincere commitment to exceed expectations. The ideal candidate will have good interpersonal skills, have a friendly attitude towards people, can comfortably and engagingly communicate with colleagues, superiors and guests, and relish the opportunity to wow his clients. The position requires that the candidate have a minimum qualification of Grade 12 or equivalent, and 6 months formal chefs training, coupled with at least 3 years in a similar role and experience in a 4*/5* environment . Computer literacy on MS Office, SAP, will be an advantage. You must be able to work in a fast paced, highly pressurised environment, you must be physically and mentally fit and able to do the job, and you must be willing and able to assist with other duties / projects from time to time. Duties include, but are not limited to: Food preparation & presentation to 5 star standards, also noting guest preference / dietary requirements;Able to make artisan pizza on a daily basis, according to guest preference / dietary requirements;Contributing ideas and assist in the roll-out of potential additional revenue streams / business opportunities;Assist Sous Chef (e.g. menu writing, trend research, etc.);Par stock, costing, rotation & stock take;Supervision, motivation, training & performance management of staff;Ensure Operating equipment (OE) is well maintained;Adherence to all health & safety requirements, including utmost cleanliness, recycling, pest control & general waste management. The successful candidate will be physically fit to carry out all reasonable duties associated with this role, and will be able and willing to work additional hours, weekends and public holidays.If you believe you have suitable experience and qualifications, please apply online. Application Process:Closing date: 15 July 2025How to apply: https://www.executiveplacements.com/Jobs/S/Senior-Chef-de-Partie-Various-Kitchens-1203179-Job-Search-07-15-2025-04-24-04-AM.asp?sid=gumtree

8mo

Executive Placements

George

Head Chef

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Position OverviewThe Head Chef is responsible for leading the culinary direction and daily kitchen operations for the Restaurant. This includes crafting seasonal menus, curating dishes that pair beautifully with the company wines, upholding high service standards, and shaping an exceptional dining experience that aligns with the restaurants brand of authentic, heartfelt cuisine.Key Responsibilities:Menu Development & Culinary CreativityDevelop and update seasonal menus featuring fresh, locally sourced ingredients.Craft dishes specifically designed to pair with the companys wine portfolio and tasting experiences.Create specialty menus for:Summer/seasonal menusDate Night Experiences (4â??course shared menu)Sunset Rouge limited menusCanapé & wine pairing experiencesHoliday or event offerings Kitchen Operations & Quality Control:Oversee all daily kitchen activities, ensuring quality, consistency, and presentation standards.Maintain exceptional standards for platingreflecting the companys reputation for wellâ??presented, thoughtfully composed dishes.Ensure smooth service during lunch and dinner servicesWine Estate Collaboration:Coordinate closely with:Company winemakerTasting room teamSales and Marketing teamEnsure coherence between food menus, wine tastings, pairings, and special eventsTeam Leadership:Recruit, train, schedule, and lead all kitchen staff.Implement consistent training on:Latest techniquesWine pairing fundamentalsâ??pairing fundamentalsSeasonal ingredient handlingPlating disciplineâ??dining plating disciplineBuild a positive and high-performance kitchen cultureCosting, Inventory & Supplier Management:Manage food costs while maintaining high-quality ingredients.Develop strong relationships with local farmers, producers, suppliers, and estate resources.Conduct stock control, ordering, waste management, and compliance documentation.Health, Safety & Compliance:Ensure full compliance with HACCP and food safety protocols.Maintain cleanliness and organization of all kitchen areas.Conduct regular audits and adhere to all health regulationsGuest Experience Support:Collaborate with FOH team to ensure seamless service delivery.Adapt menus to customer feedback (noting trends from Dine Plan and Tripadvisor).Contribute to storytelling around food, wine pairing, and company heritage.Required Skills & Experience:Formal Culin https://www.executiveplacements.com/Jobs/H/Head-Chef-1263116-Job-Search-02-17-2026-04-00-33-AM.asp?sid=gumtree

15d

Executive Placements

Stellenbosch

Horeca - Business Development Representative

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Qualifications & Experience35 years experience in Food Service / HORECA / QSR sales (essential).Diploma in Sales/Marketing or equivalent qualification (advantageous).Proven experience engaging chefs, procurement managers, and distributor teams.Valid drivers license.Strong computer literacy (MS Office suite; CRM tools).Skills RequiredExcellent communication skills (written and verbal).Strong negotiation ability and commercial acumen.Customerâ??service orientation with relationshipâ??building capability.Selfâ??starter, able to work independently and manage time effectively.Professional, presentable, and confident in kitchen environments.Highly persuasive sales ability.Strong awareness of market environment and competitor activity.Role responsibilities:Sales Growth & Business DevelopmentGrow business in the Food Service / HORECA market by identifying and onboarding new endâ??user accounts.Service existing endâ??users and distributors to ensure retention and growth.Arrange meetings, menu presentations, and product trials to drive product adoption.Negotiate within authorized parameters and close sales opportunities.Achieve monthly, quarterly, and annual revenue targets as set by the managerCustomer Relationship ManagementMaintain and develop relationships with existing customers via inâ??person visits, calls, and email.Conduct structured call cycles (daily/weekly/monthly) across allocated areas.Serve as key point of contact for distributors, chefs, outlet managers, and purchasing teams.Resolve customer concerns and escalate qualityâ??related issues when required.Distributor ManagementCollaborate closely with distributors to ensure stock availability, correct pricing, and promotional execution.Align on joint business plans, activation calendars, and target accounts.Support distributor sales teams with product training, menu applications, and selling tools.Track and report on distributor performance and compliance.Activations, Demos & Product TrainingExecute inâ??store / inâ??kitchen activations, cooking demos, and wet demonstrations (weekdays & weekends as required).Ensure all activation stock is planned, booked, and available.Conduct staff training sessions to increase menu penetration and product adoption.Track ROI and feedback from activation activities.Merchandising & Inâ??Outlet Execution)Ensure correct product usage is demonstrated during trials and menu presentations.Install and maintain branded pointâ??ofâ??sa https://www.executiveplacements.com/Jobs/H/HORECA-Business-Development-Representative-1263165-Job-Search-03-04-2026-00-00-00-AM.asp?sid=gumtree

Executive Placements

Other

Head Chef

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Job Title: Head ChefLocation: Hermanus, Western CapeEmployment Type: [Full-time]About Us:Pear Tree is a vibrant and welcoming restaurant, known for its creative and high-quality dishes, fresh ingredients, and exceptional dining experience. We pride ourselves on providing guests with beautifully presented meals in a relaxed and friendly atmosphere.Role Overview:We are seeking a passionate and experienced Head Chef to lead our kitchen team. The ideal candidate will have a strong culinary background, excellent leadership skills, and a commitment to maintaining the highest standards in food quality, presentation, and hygiene. You will be responsible for creating, planning, and executing menus, managing kitchen operations, and inspiring the team to deliver exceptional dining experiences.Key Responsibilities:- Develop, plan, and execute seasonal menus that reflect Pear Tree’s style and quality standards.- Oversee all kitchen operations, including food preparation, plating, and presentation.- Lead, mentor, and motivate the kitchen team, fostering a collaborative and efficient environment.- Ensure all dishes are prepared to the highest quality and consistency.- Monitor food costs, inventory, and ordering to maintain profitability while minimizing waste.- Maintain strict hygiene, safety, and sanitation standards in line with regulations.- Collaborate with management to introduce new dishes, specials, and culinary events.- Train and develop kitchen staff in cooking techniques, food handling, and presentation.Requirements:- Proven experience as a Head Chef or in a senior kitchen management role.- Exceptional culinary skills and a creative approach to menu development.- Strong leadership and team management abilities.- Knowledge of food safety, hygiene, and kitchen management standards.- Ability to work in a fast-paced environment and under pressure.- Excellent organisational, communication, and problem-solving skills.- Passion for delivering an outstanding dining experience.To apply simply forward the following to naomi@smehr.co.za CV no longer than 3 pagesGr12 certificateCopy of IDCopy of valid driver’s licenseApplications will close 15 February 2026. Please note, failure to comply with application requirements will not be accepted as valid, we will not open or view these applications. If you have not received any correspondence by 25 February 2026, your application was unsuccessful.

23d

Hermanus

Business Development Rep - Food Service / Horeca I

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KEY RESPONSIBILITIES:Sales:Grow business in the Food Service by identifying and onboarding new end-users accounts i.e. Hotels, restaurants and catering companies by identifying and onboarding new endâ??user accounts.Service existing endâ??users and distributors to ensure retention and growth.Arrange meetings, menu presentations, and product trials to drive product adoption.Negotiate within authorized parameters and close sales opportunities.Achieve monthly, quarterly, and annual revenue targets as set by the manager.Customer Relationship Management:Maintain and develop relationships with existing customers via inâ??person visits, calls, and email.Conduct structured call cycles (daily/weekly/monthly) across allocated areas.Serve as key point of contact for distributors, chefs, outlet managers, and purchasing teams.Resolve customer concerns and escalate qualityâ??related issues when required.Distributor Management:Collaborate closely with distributors to ensure stock availability, correct pricing, and promotional execution.Align on joint business plans, activation calendars, and target accounts.Support distributor sales teams with product training, menu applications, and selling tools.Track and report on distributor performance and compliance.Activations, Demos & Product TrainingExecute inâ??store / inâ??kitchen activations, cooking demos, and wet demonstrations (weekdays & weekends as required).Ensure all activation stock is planned, booked, and available.Conduct staff training sessions to increase menu penetration and product adoption.Track ROI and feedback from activation activities.Merchandising & Inâ??Outlet Execution)Ensure correct product usage is demonstrated during trials and menu presentations.Install and maintain branded pointâ??ofâ??sale (POS) material where relevant (e.g., backâ??ofâ??house collateral, oil management posters).Verify that distributors and key accounts adhere to agreed pricing and menu listing commitments.Reporting & AdministrationMaintain accurate CRM entries for all activities, visits, pipelines, and opportunities.Weekly and monthly reporting on activities, achievements, and market insights.Submit activation summaries, training logs, and product trial results.Follow daily planning procedures and manage draft sales orders with the sales administrator. https://www.jobplacements.com/Jobs/B/BUSINESS-DEVELOPMENT-CONSULTANT-Food-Service-HOREC-1262747-Job-Search-02-17-2026-00-00-00-AM.asp?sid=gumtree

Job Placements

Other

Business Development Representative

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ResponsibilitiesSales Growth & Business DevelopmentGrow business in the Food Service / HORECA market by identifying and onboarding new endâ??user accounts.Service existing endâ??users and distributors to ensure retention and growth.Arrange meetings, menu presentations, and product trials to drive product adoption.Negotiate within authorized parameters and close sales opportunities.Achieve monthly, quarterly, and annual revenue targets as set by the manager.Customer Relationship ManagementMaintain and develop relationships with existing customers via inâ??person visits, calls, and email.Conduct structured call cycles (daily/weekly/monthly) across allocated areas.Serve as key point of contact for distributors, chefs, outlet managers, and purchasing teams.Resolve customer concerns and escalate qualityâ??related issues when required.Distributor ManagementCollaborate closely with distributors to ensure stock availability, correct pricing, and promotional execution.Align on joint business plans, activation calendars, and target accounts.Support distributor sales teams with product training, menu applications, and selling tools.Track and report on distributor performance and compliance. Activations, Demos & Product TrainingExecute inâ??store / inâ??kitchen activations, cooking demos, and wet demonstrations (weekdays & weekends as required).Ensure all activation stock is planned, booked, and available.Conduct staff training sessions to increase menu penetration and product adoption.Track ROI and feedback from activation activities.Merchandising & Inâ??Outlet ExecutionEnsure correct product usage is demonstrated during trials and menu presentations.Install and maintain branded pointâ??ofâ??sale (POS) material where relevant (e.g., backâ??ofâ??house collateral, oil management posters).Verify that distributors and key accounts adhere to agreed pricing and menu listing commitments.Market IntelligenceGather competitor intelligence: pricing, promotions, product performance, and industry trends.Capture endâ??user and distributor opportunities, risks, and feedback.Track SKU penetration, menu listings, and regional sales patterns.Reporting & AdministrationMaintain accurate CRM entries for all activities, visits, pipelines, and opportunities.Weekly and monthly reporting on activities, achievements, and market insights.Submit activation summaries, training logs, and product trial results.Follow daily planning procedures and manage draft sales or https://www.executiveplacements.com/Jobs/B/Business-Development-Representative-1266914-Job-Search-02-27-2026-10-12-58-AM.asp?sid=gumtree

Executive Placements

Bo-Kaap

Chef de Partie

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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

1mo

Job Placements

Clanwilliam

Professional Artisan Baker and Pastry Chef

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Cafe Panetteria is looking for professional artisan bakers that loves baking just as much as we do. If you love all things artisan baking related. If you enjoy working on new recipes and creating dishes from scratch. Come join our team. Our bakery is in the works of growing our baking team of professionals. Duties & Responsibilities: We are looking for an amazing person like yourself with exceptional skills as a pastry chef / pasticciere who would like to be apart of our team of bakers and chefs. If you are passionate about all things baking and would like to join our amazing team of professionals please feel free to send us your resume:Creation & Preparation: Developing and executing recipes for cakes, cookies, pastries, chocolates, and plated desserts, requiring precise measurements and techniques like tempering and sugar work.Decoration & Presentation: Applying advanced skills in piping, glazing, and design to ensure beautiful and tasteful presentation, transforming desserts into visual experiences.Recipe Development: Researching, testing, and creating new recipes for seasonal menus and special occasions, keeping up with trends.Kitchen Management: Overseeing the entire pastry section, managing workflow, ensuring adherence to health and safety regulations, and maintaining cleanliness.Quality Control: Ensure all items meet strict standards for taste, texture, presentation, and appearance.Recipe Management: Follow recipes accurately and help standardize them; may contribute ideas for new products.Workstation Management: Maintain a clean, organized, and fully stocked pastry section, including equipment.Inventory: Monitor ingredient levels, order supplies, and manage stock rotation.Hygiene & Safety: Strictly follow all health, safety regulations.Staff Training: Supervise, guide, and train junior bakers or Commis Chefs.Collaboration: Communicate with head chefs and other kitchen staff for smooth workflow.Menu Input: Assist in developing seasonal menus and special occasion items.Customer Interaction (Sometimes): Discuss custom orders for events with clients.

1mo

Somerset West

Pastry Sous Chef

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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

1mo

Job Placements

Clanwilliam

We Are Hiring (chefs)

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Dias Tavern Claremont is a family orientated Portuguese restaurant and sports bar located in Claremont. We are looking for kitchen staff to join our busy team : 2x skilled pizza chefs 4x sous chefs You need to have a min of 3 years experience to apply for this job You need to be able to work in a fast paced kitchen, listen and follow instructions. If you meet the criteria above and would like to join our team, please send your cv and SPECIFY WHICH POSITION YOU ARE APPLYING FOR to : chania@destinycpt.co.za

Claremont & Newlands

Kitchen hand

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Kitchen Hand Helpers Wanted! We are looking for hardworking and reliable Kitchen Hand Helpers to join our team! If you have a passion for hospitality and enjoy working in a fast-paced environment, this role is perfect for you. Responsibilities: Assisting with basic food preparation. Cleaning and maintaining kitchen equipment. Washing dishes and ensuring the kitchen stays spotless. Supporting chefs and kitchen staff as needed. Requirements: A positive attitude and willingness to learn. Ability to work as part of a team. Previous kitchen experience is a must What We Offer: Flexible working hours. Competitive pay. A friendly and supportive work environment. Tomo restaurant If this sounds like you, we’d love to hear from you! Please send your resume to tomocapetown@gmail.com

City Centre

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"chefs kitchen staff" in Jobs in Western Cape

chefs kitchen staff in Western Cape (19 results)

Results for chefs kitchen staff in "chefs kitchen staff" in Jobs in Western Cape in Western Cape