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Hie everyone, im looking for a job as a chef ,allrounder or private chef

Iam victor 39 years of age looking for a job as mentioned above, Am a chef with 17 years of experience working in fine dining restaurant, hotels and as a private chef, I can work as all rounder, overseeing kitchen daily operation. I can also work as private chef , preparing for special dietary needs organic, gluten free, vegan,vegetarian. Preparing shopping list. Menu planning on weekly basis to meet clients needs.

Sandton

Results for restaurant menu in "restaurant menu" in South Africa in South Africa

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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-04-08-2026-00-00-00-AM.asp?sid=gumtree

14h

Executive Placements

Stellenbosch

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Placement Opportunity: Corporate Chef CPI (Midrand)We are seeking a highly skilled, disciplined, and service-oriented Corporate Chef to join our Head Office Catering team in Midrand. The successful candidate will be responsible for delivering high-quality, cost-effective meals, managing the in-house restaurant and coffee shop, coordinating corporate catering services, and maintaining exceptional hygiene, safety, and operational standards.This role requires a hands-on professional who can balance culinary excellence with strong administration, stock control, and customer service performance in line with defined Key Performance Areas (KPAs) and Key Performance Indicators (KPIs). Key Performance Areas (KPAs) & Responsibilities1. Menu Planning & DesignPlan and construct weekly breakfast and lunch menus for staffDesign customised menus for corporate events and meetingsEnsure menus are balanced, nutritious, and cost-effectiveAdjust menu pricing in line with profitability targetsObtain financial approval before implementing menu changesKPI Focus:Consistently approved and well-balanced menusHigh staff satisfaction with meal quality and varietyEffective cost management through approved pricing structures 2. Food Preparation & Service DeliveryPrepare meals for breakfast, lunch, and special eventsEnsure correct portioning and creative presentationMeet all dietary and special requirements where possibleEnsure food is prepared and served on scheduleMaintain safe food heating and reheating standardsKPI Focus:Timely delivery of meals for all service periodsConsistent quality and presentation standardsCompliance with food safety requirementsMinimal food wastage 3. Restaurant & Customer Service ManagementDeliver high-quality food and beverages to CPI staffMaintain respectful and professional customer interactionsCreate a welcoming and comfortable dining environmentMaintain cleanliness of tables, cutlery, and service areasManage and maintain the coffee station and equipmentKPI Focus:High levels of internal customer satisfactionClean, organised, and welcoming dining facilitiesFully stocked and operational coffee station 4. Hygiene, Health & Safety ComplianceMaintain strict sanitation standards in all food preparation areasEnsure correct storage and use of cleaning materialsManage waste in accordance with regulationsConduct daily and monthly deep c https://www.executiveplacements.com/Jobs/C/Corporate-Chef-1278567-Job-Search-04-08-2026-04-02-23-AM.asp?sid=gumtree

14h

Executive Placements

Midrand