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Kitchen Manager / Chef - Kempton ParkJunior Sous Chef / Kitchen Manager position available with upmarket Restaurant in Kempton Park. Looking for individuals with 3+ years relevant chef and kitchen management experience. Experience in al a carte food delivery essential. Must have good all round cooking skills and have the ability to run a pass. Main duties will include stock control and kitchen administration. Strong knowledge of food hygiene and food costing essential. Must be able to manage a kitchen brigade. Only experienced candidates with strong food quality control skills need to apply. Must be hard working and able to work under pressure. Formal cooking qualification essential. Must stay in the area or have own car. Salary R 8000 - 12000 K CTC crs@polka.co.za Quote Reference RA35 when applying.
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Junior Sous Chef / Kitchen Manager position available with upmarket Restaurant in Kempton Park. Looking for individuals with 3+ years relevant chef and kitchen management experience. Experience in al a carte food delivery essential. Must have good all round cooking skills and have the ability to run a pass. Main duties will include stock control and kitchen administration. Strong knowledge of food hygiene and food costing essential. Must be able to manage a kitchen brigade. Only experienced candidates with strong food quality control skills need to apply. Must be hard working and able to work under pressure. Formal cooking qualification essential. Must stay in the area or have own car. Salary R 8000 - 12000 K CTC Quote Reference RA35 when applying.
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A very fast growing Brand in the Quick Service Restaurants industry is seek to appoint a Cashier for the store based in Tembisa.
The ideal individual will possess
* the skills of a cashier and with 1 years experience working with GAAP POS (Point of Sale) systems
* coordinating and communicating with Kitchen Staff to ensure customers orders are correct
* Be the face of the business and welcoming customers with cheer
* Respond to customer queries.
Market related Salary
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Sous Chef / Kitchen Manager position available with busy Restaurant in Germiston. Looking for individuals with 5+ years relevant chef and kitchen management experience. Experience in al a carte food delivery essential. Must have good all round cooking skills and have the ability to run a pass. Main duties will include stock control and kitchen administration. Strong knowledge of food hygiene and food costing essential. Must be able to manage a kitchen brigade. Only experienced candidates with strong food quality control skills need to apply. Must be hard working and able to work under pressure. Own car required. This is primarily a management role not a cooking role. Salary R 10000 - 15000 K nett. crs@polka.co.za Quote Reference RA20 when applying.
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Position: Product Representative
Location: Pretoria
Job Type: Permanent
Job Level: Junior to Middle
Job Summary:
Customer experience is a really important consideration in the modern world of business. For this reason, it is important that the service offered by the Product Representative to the design and retail customers is of a high standard. As the affordable countertop solution, its the brand that people can trust.
Minimum Education Qualification:
MatricDiplomaHave a valid driver’s license
Personality and Skills
Have a friendly and pleasant attitudeAlways be presentable and properly dressed in the provided uniformBe reliable, responsible, and have the ability to work independently without constant supervisionHave good people skills and be able to communicate in an appropriate wayHave the ability to undertake basic administrative tasks such as report writing and record keepingBe a competent driver and have a clean driving recordBe technically minded and have the ability to learn how to undertake minor technical repairs to installed surfaces where necessaryMust be computer literate
Roles and Responsibilities:
Establish and maintain a good relationship with owners, managers, and designers at each company through regular return visits and good service.Maintain a record of all product marketing material supplied to each showroomAttend all product warrant claims and report to the Market Development Manager on the findingsDeliver and install any product brand display stands that may be requiredSupport sales staff wherever possibleConduct a minimum of 35 to 40 calls per week. Each day’s calls should be planned in a logical basis so that companies that are close to each other are visited on the same daySubmit to the Market Development Manager a weekly call report to act as a record of calls and a database of contacts made.Communicate any matters of interest or changes in market conditions in that report.Plan regular visits to a database of kitchen companies, showrooms, and interior designers/agencies.
On these visits, the focus should be to:
Strengthen the relationship with the business, the individual, and the brandCheck and clean of all marketing and display materialsStock-up on missing samples and brochuresEnsure that all the display material is correctly branded and that all sales personnel know about the brand and...
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The role lends itself to candidates who are knowledgeable and experienced in cooking, can train new kitchen staff, have experience in opening of restaurants and are strong operationally and administratively.Hospitality qualificationExcellent verbal and written communication skillsAbility to liaise with staff across all departments within the organisationCan present findings and solutions at management levelValid drivers licence Willing to travel locally and across the border
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Dietician Craighall Park R25kpm (Travel will be required)Will be responsible for all our dietician needs nationally.To provide a Dietetic service to the Companys Operations Support Base and its clients as and when required.Client LiaisonProvide therapeutic counselling service for all clients, e.g. residents, patients, etc. where necessary.Clients enquiries and queries are dealt with promptly and efficientlyMenu and Specification CompilationCompilation of menus, specifications, recipe standardisation, costings and their nutritional analyses for Tender or Regional purposes.OperationalTo assist in the smooth running of operations in the following areas;Hygiene & Safety mini auditOverseeing Menu Planning & ProductionOverseeing Portion & Quality controlTrainingEnsure all Management staff, where necessary, are kept up to date with the latest trends on basic nutrition and healthTo provide training to kitchen personnel pertaining to special dietsProvide training to ensure that special diets are prepared and served correctly in terms of portion control and to provide assistanceto kitchen personnel, where necessaryCorporate ImageRunning the Wellness Programme within the Corporate SectorWriting and publishing nutrition related articles for the Company website and diet pamphletsConducting Health Awareness Days in both the Corporate and Healthcare SectorsSelf ManagementActivities are planned annually and reviewed quarterlyFeedback is provided to the Head of Operations as stipulatedNetworking with other dieticians to keep up to date on new trendsAttributes and Competencies:ConceptualisationSelf-MotivationListening SkillsCommunicatorCustomer OrientationFeedbackTime ManagementPerformance Standard Requirements:Provide therapeutic counselling service for all clients, e.g. residents, patients, etc. where necessaryClients enquiries and queries are dealt with promptly and efficientlyClients report favourable interactionCompilation of menus, specifications, recipe standardisation, costings and their nutritional analyses for the unit.To assist in the smooth running of operations in the following areas;Hygiene & SafetyMenu Planning & ProductionPortion & Quality controlEnsure all Management and staff, where necessary, are kept up to date with the latest trends on basic nutrition and healthTo provide training to kitchen personnel pertaining to special dietsProvide training to ensure that special diets are prepared and served correctly in terms of portion control and to provide assistance to kitchen personnel, where necessaryWriting and publishing nutrition related articles for the Company website, and diet pamphlets where requiredConducting Health Awareness Days in the specific HospitalsNetworking with other dieticians to keep up to date on new trendsQualifica
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Chef de Partie Pastry (JB1727) Waterkloof, PretoriaR7 000 R 9 000 p/m + 1 staff meal per day Working Hours Wednesday to Sunday Wednesday to Saturday, Lunch and Dinner Sundays Lunch onlyDuration: PermanentCompany Overview Our client is a contemporary French Fusion Restaurant, serving French-Inspired a la carte, as well as am innovative international tasting menu. The unique setting is elegant, intimate and contemporary Minimum Requirements Running the pastry section, desserts, breads, and cakes3 years experience in upmarket restaurants is a mustRelevant Tertiary Qualification Job Description Take full responsibility of the running of the designated section.Ensure that all stock is kept under optimum conditions.Ensure that all mise-en-place is always freshly prepared and on time.Ensure that all dishes are being prepared to the correct recipe and quantity.Ensure that all dishes reach the table correctly garnished, the correct portion and size, and on the prescribed serving dish.Ensure that his/her section and environment (kitchen and storeroom) is being kept clean and tidy at all times.Ensure that any anticipated shortages are communicated to the head chef.To deputize in the head chefs absence and take charge of the kitchen when directed to do so.Prepare staff meals according to the timetable.To attend training when required.
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Chef de Partie Hot Kitchen (JB1729) Waterkloof, PretoriaR6 000 R 8 000 p/m + 1 staff meal per day Working Hours Wednesday to Sunday Wednesday to Saturday, Lunch and Dinner Sundays Lunch onlyDuration: PermanentCompany Overview Our client is a contemporary French Fusion Restaurant, serving French-Inspired a la carte, as well as am innovative international tasting menu. The unique setting is elegant, intimate, and contemporary Minimum Requirements Running the hot kitchen section, pots and pans, starch, veg, sauce, fryer etc.1 year experience in upmarket restaurants is a mustRelevant Tertiary Qualification Job Description Take full responsibility of the running of the designated section.Ensure that all stock is kept under optimum conditions.Ensure that all mise-en-place is always freshly prepared and on time.Ensure that all dishes are being prepared to the correct recipe and quantity.Ensure that all dishes reach the table correctly garnished, the correct portion and size, and on the prescribed serving dish.Ensure that his/her section and environment (kitchen and storeroom) is being kept clean and tidy at all times.Ensure that any anticipated shortages are communicated to the head chef.To deputize in the head chefs absence and take charge of the kitchen when directed to do so.Prepare staff meals according to the timetable.To attend training when required
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The role lends itself to candidates who are knowledgeable and experienced in cooking, can train new kitchen staff, have experience in opening of restaurants and are strong operationally and administratively.Hospitality qualificationExcellent verbal and written communication skillsAbility to liaise with staff across all departments within the organisationCan present findings and solutions at management levelValid drivers licence Willing to travel locally and across the border
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FOH Supervisor (JB1731) Waterkloof, PretoriaR7 000 R 9 000 p/m + 1 staff meal per day Working Hours Wednesday to Sunday Wednesday to Saturday, Lunch and Dinner Sundays Lunch onlyDuration: PermanentCompany Overview Our client is a contemporary French Fusion Restaurant, serving French-Inspired a la carte, as well as am innovative international tasting menu. The unique setting is elegant, intimate, and contemporary Minimum Requirements Managing waiters, duties, restaurant setup, bar, stock control, beverages etc3 years experience in upmarket restaurants is a mustSolid understanding of wines (sommelier certification)Relevant Tertiary Qualification Job Description Take full responsibility of the running of the designated section.Ensure that all stock is kept under optimum conditions.Ensure that all mise-en-place is always freshly prepared and on time.Ensure that all dishes are being prepared to the correct recipe and quantity.Ensure that all dishes reach the table correctly garnished, the correct portion and size, and on the prescribed serving dish.Ensure that his/her section and environment (kitchen and storeroom) is being kept clean and tidy at all times.Ensure that any anticipated shortages are communicated to the head chef.To deputize in the head chefs absence and take charge of the kitchen when directed to do so.Prepare staff meals according to the timetable.To attend training when required.
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Chef de Partie | Pretoria | Fine Dining RestaurantWe are currently looking for experienced CHEF DE PARTIE (Cold Kitchen) to join an upmarket French-fusion fine dining restaurant located in Waterkloof, PretoriaAs ideal candidate you will have:Certificate/Diploma in Culinary artsPrevious experience from upmarket fine dining establishment in the capacity of Chef de Partie (Cold Kitchen)Excellent communication skillsAble to work under pressure and in a busy environmentImmaculate presentationFluent EnglishDuties and ResponsibilitiesRunning the cold kitchen section, starters, amuse bouche, salads etcTake full responsibility of the running of the designated section.Ensure that all stock is kept under optimum conditions.Ensure that all mise-en-place is always freshly prepared and on time.Ensure that all dishes are being prepared to the correct recipe and quantity.Ensure that all dishes reach the table correctly garnished, the correct portion and size, and on the prescribed serving dish.Ensure that his/her section and environment (kitchen & storeroom) is always being kept clean and tidyEnsure that any anticipated shortages are communicated to the head chef.To deputize in the head chefs absence and take charge of the kitchen when directed to do so.Prepare staff meals according to the timetable.To attend training when required.Starting Date: ASAPSalary PackageBasis Salary: R7 000, negotiable depending on experience and skills1 Staff meal per day2 days off per weekOvertime will be paidTo apply for Chef de Partie | Pretoria | Fine Dining Restaurant, please send your CV in WORD document with recent photo, contactable references and food portfolioONLY SHORTLISTED CANDIDATES WILL BE CONTACTED.
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Were looking for a candidate to fill this position in an exciting company. CRITICAL TASKS General Food and Beverage Services Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.Set tables according to type of event and service standards, including types of linens, glassware, plate/chinaware, and silver/flatware, ensuring all supplies meet quality standards.Assist your and other departments when needed to ensure optimum service to guests.Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures.Perform other reasonable duties as requested. Closing Secure liquors, beers, wines, coolers, cabinets, and storage areas.Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist.Check with captain or supervisor before leaving at end of shift. Banquet Room Set-up Prepare coffee breaks, carts, and stations with appropriate food and beverages as stated in Banquet Event Order.Prepare tables, action stations, buffets, service carts, dessert table/carts and cordial carts with specified tools, wares and equipment according to company standards.Set up, operate, and troubleshoot audio-visual (AV), projection, lighting, and conferencing equipment, devices, and systems, ensuring all equipment is operational prior to use. Banquet Room Bussing and Cleaning Bus tables by removing and separating tableware, plateware, glassware, and flatware.Monitor tableware to ensure it is presentable to guests, including checking for cleanliness, cracks, and chips.Break-down, remove, and secure AV equipment and related equipment, devices, and systems promptly following an event. Banquets Respond to and try to fulfill any special banquet event arrangements requested by guest.Replenish buffet items to ensure consistency and freshness in presentation from opening to closing.Follow up on special banquet event arrangements requested by guest to ensure compliance.Assist and instruct guests/customers regarding proper usage and operation of AV equipment and Internet. Safety and Security Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.Follow policies and procedures for the safe operation and storage of tools,
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Employer DescriptionA small corporate catering contract located in Midrand.Job DescriptionWe are looking for a chef manager to run a small site, availability would need to be within next 2 weeks. Site located in Midrand, small facility, small team (5 including manager), small numbers lunch (30-40 meals a day, 20 pax breakfast), decent function / banqueting business (cater to 3 groups daily of 10-20 a day average).QualificationsFormal Qualifications in Catering Management or Culinary Arts or Professional Cookery.SkillsMust come from a Cheffing background and be able to cook well but also must display strong administration and finance skills when it comes to managing a small team and kitchen. Proven track record within similar role required.BenefitsN/A
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Executive ChefJob Opportunity at C3 Food ServicesJob Title: Executive ChefLocation: JHB Contract Type: Fixed-term ContractC3 Food Services are looking for a dynamic executive chef to manage one of our catering operations in JHB. The catering service provides executive lunches/dinners and high-end functions. You will oversee a team of 23 staff currently and ensure a seamless and professional service. Attention to detail and experience working in a demanding environment is a must. Administration skills will be required.Key responsibilities * To prepare dishes according to the agreed specification and menus.* To ensure all dishes are prepared to the correct recipe and that high-quality produce is used at all times.* To work with the kitchen brigade to develop menus and offers which reflect customer demand .* To deal with customer comments in a positive way and inform management.* To ensure food displays are attractive and appetizing.* To attend daily meetings with with food production staff to ensure smooth running of the kitchen.* To follow clean as you go procedure* To produce all products in compliance with company standards relating to portion control and preparation.* To respond to the pace of work in terms of speed of work and productivity.* To comply with the company standards regarding wastage.Core Competencies, Experience and Qualifications*Culinary diploma* Matriccertificate * 5 yearsproven working experience as a Chef *Excellent record of kitchen management*Knowledge of Food Safety Management System* Abilityto work efficiently and keep calm, under pressure* Abilityto work quickly but efficiently* Abilityto work well in a team* Goodcommunication skills* Highstandards of personal hygiene* Aninterest in food and cateringPlease send your CV and motivation to info@c3foodservices.co.zaC3 FoodServices promotes the principles of employment equity, aligned with theEmployment Equity plan and objective.
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Chef de Partie | Hot Kitchen | Pretoria | Fine Dining RestaurantWe are currently looking for experienced CHEF DE PARTIE (Hot Kitchen) to join an upmarket French-fusion fine dining restaurant located in Waterkloof, PretoriaAs ideal candidate you will have:Certificate/Diploma in Culinary artsPrevious experience from upmarket fine dining establishment in the capacity ofChef de Partie (Hot Kitchen)Excellent communication skillsAble to work under pressure and in a busy environmentImmaculate presentationFluent EnglishDuties and ResponsibilitiesRunning the hot kitchen section, pots & pans, starch, veg, sauce, fryer etc. Take full responsibility of the running of the designated section.Ensure that all stock is kept under optimum conditions.Ensure that all mise-en-place is always freshly prepared and on time.Ensure that all dishes are being prepared to the correct recipe and quantity.Ensure that all dishes reach the table correctly garnished, the correct portion and size, and on the prescribed serving dish.Ensure that his/her section and environment (kitchen & storeroom) is always being kept clean and tidyEnsure that any anticipated shortages are communicated to the head chef.To deputize in the head chefs absence and take charge of the kitchen when directed to do so.Prepare staff meals according to the timetable.To attend training when required.Starting Date: ASAPSalary PackageBasis Salary: R7 000, negotiable depending on experience and skills1 Staff meal per day2 days off per weekOvertime will be paidTo apply for Chef de Partie | Hot Kitchen | Pretoria | Fine Dining Restaurant, please send your CV in WORD document with recent photo, contactable references and food portfolioONLY SHORTLISTED CANDIDATES WILL BE CONTACTED.
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Pastry Chef de Partie | Hot Kitchen | Pretoria | Fine Dining RestaurantWe are currently looking for experienced PASTRY CHEF DE PARTIE to join an upmarket French-fusion fine dining restaurant located in Waterkloof, PretoriaAs ideal candidate you will have:Certificate/Diploma in Culinary artsAt least 3 years previous experience from upmarket fine dining establishment in the capacity of Pastry Chef de PartieExcellent communication skillsAble to work under pressure and in a busy environmentImmaculate presentationFluent EnglishDuties and ResponsibilitiesRunning the pastry section, desserts, breads & cakes Take full responsibility of the running of the designated section.Ensure that all stock is kept under optimum conditions.Ensure that all mise-en-place is always freshly prepared and on time.Ensure that all dishes are being prepared to the correct recipe and quantity.Ensure that all dishes reach the table correctly garnished, the correct portion and size, and on the prescribed serving dish.Ensure that his/her section and environment (kitchen & storeroom) is always being kept clean and tidyEnsure that any anticipated shortages are communicated to the head chef.To deputize in the head chefs absence and take charge of the kitchen when directed to do so.Prepare staff meals according to the timetable.To attend training when required. Starting Date: ASAPSalary PackageBasis Salary: R9 000, negotiable depending on experience and skills1 Staff meal per day2 days off per weekOvertime will be paidTo apply for the Pastry Chef de Partie | Pretoria | Fine dining Restaurant, kindly send your cv, recent photo, written references and food portfolioONLY SHORTLISTED CANDIDATES WILL BE CONTACTED.
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Restaurant Group Chef - JohannesburgGroup Chef position available with Italian Restaurant group in Gauteng. Looking for individuals with 10+ years senior chef experience. Experience in a Restaurant environment essential. Looking for a creative individual with strong food development skills. Must be able to work alone and must have strong organizing skills. Main focus will be menu development, food costings and the creation of new dishes. The successful candidate will be expected to train cooks in the preparation of new dishes. Will also be responsible for the roll out of recipes across all stores. Ongoing duties will include quality control and ensuring the right level of food standards are kept all through the group. Must be skilled in general kitchen management, Italian food preparation, kitchen administration, staff management and training. Looking for someone with strong communications abilities. Formal culinary qualification required. Will not consider job hoppers. Will be expected to work some evenings and weekends. This is not a day job. Position will be an initial 3-month probation contract to be made permanent dependent on work performance. Salary R 25000 - 30000 K net. Must stay in Jhb - no virtual interviews. .
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Minimum Requirements Grade 12General administration and office work of at least a yearStrong communicator (verbal and written)Computer literateHighly organizedPresentable and professionalAttention to detail and high level of accuracyDiligent and disciplinedAble to work with urgency and responsivenessGood people skills and team playerAbility to multitask and work with wide range of task Duties and Responsibilities Receiving visitors and contractors Welcome all visitors to premises and ensure visitors questionnaire is completedEquip visitors entering the Packhouse with appropriate PPEOffer beveragesAnswer and direct all callsGeneral office administration and data capturing as requiredPoint of contact for all IT mattersEnsure the office area is always neat and cleanManage printing and stationary Order all stationary suppliesEnsure printer is working and sufficient levels of consumables (tone, paper) is stockedSend meter readings of printerManage boardroom bookings and ensure it is cleaned, stocked, and set up for meetingsManage the kitchen stock and cleanliness Order groceries and always ensure stockedMake sure the grocery cupboard is neat and stock does not go outdatedOragnize all staff entertainment Friday lunch bookingsOffice celebrationsAd hoc functionsManage the Asset list Update the asset list, including register hardware in & outDo a monthly check on all computer equipmentAny other relevant task given by management
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzcwNTI4X180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1178608&xid=1109_70528
2y
1
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A busy 300+ Seater Restaurant located in Pretoria.Job DescriptionOur Client is looking for an experienced Restaurant Hot Kitchen Chef who is skilled on the Grill, with Fish, Steaks, Meat, Sauces and Hot Veg production. Stable track record and proven ability to handle busy services in the above section. Will assist with daily prepping and production during service.QualificationsRelevant qualifications are an advantage but not essential if well experienced.SkillsPerson must reside in Pretoria and surrounds. Own transport ideal but not essential. Able to work shifts as required. Skilled Hot Kitchen Chef with the Grill, Meat, Sauces specifically. Restaurant experience required.Salary / PackageR8000-R15000 Dependent on experienceBenefitsNegotiable
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMjY2XzQxNjg1X180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1150446&xid=1266_41685
2y
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