Please note that our Terms & Conditions and Privacy Notice are applicable.
Filter & refine
Clear All
Suggested
Results for buffet restaurants in "buffet restaurants" in Western Cape in Western Cape
1
We are looking for a Commis Chef at Hoseki Kitchen on Delaire Graff Estate to help prepare ingredients and to be of assistance to the Head chef and other senior chefs.RESPONSIBILITIES:Assist other chefs in the kitchen;Ensure consistency in the preparation of all food items for a la carte and or buffet menus according to recipes and standards;Assisting with deliveries;Complete daily checks of all mis-en-place to ensure freshness and quality standards;Maintain proper rotation of products in all chillers to minimize wastage/spoilage;Have full knowledge of all menu items, daily features and promotions;Ensure the cleanliness and maintenance of all work areas, utensils and equipment;Follow kitchen procedures and service standards;Follow all safety and sanitation policies when handling food and beverages.REQUIREMENTS:Culinary Certificate/Diploma;Preferably 1- 2 years previous experience as Commis Chef in 5-star restaurants;Availability to work within opening hours (e.g. evenings, public holidays, weekends);Excellent interpersonal- & communication skills;Ability to maintain a professional working relationship with all departments;Attention to detail;Productivity & Efficiency;Self-disciplined;Ability to cope under pressure.Delaire Graff Estate is an equal opportunity employer.
https://www.jobplacements.com/Jobs/C/Commis-Chef-Hoseki-Kitchen-1264648-Job-Search-02-20-2026-05-00-16-AM.asp?sid=gumtree
2d
Job Placements
1
Duties: Creating and providing the WOW experience for the hotels guestUnder the general guidance of the Butler Supervisor, assists in all aspects of overall hotel operations which includes reservations, reception, concierge, travel desk, library, bell desk, business centre, guest relations, in room dining and private bar, as outlined in the SOP. Inspects and monitors all areas of the department to ensure the highest quality assurance standards and promotes the desired work culture among all team members. Handle telephone calls professionally and in accordance with departmental standards.Ensure the smooth day-to-day functioning of the outlet.Look into the day-to-day reservations of the lounge and restaurant bookings, guest movement and activities.Oversee all procedures and daily activitiesMaintains an effective system of recording guest history, preferences and other guest related data in Amadeus.Ensure that all the operational standards set for all the equipment & processes are followed.Ensure no beverage or mini-bar stock item ever reaches its expiry dates.Support various integrated activities during low and high-volume periods.Ensure that the lounge is properly set up with the required mise-en-place.Knowledge of menu to aid up-selling.Ensure proper billing of tables or room.Ensure adherence to service and clearance procedures.Actively participate in all the training programmesTo remit cash & sales summary at the end of every shift.Control cost by minimising wastage & breakage.Ensures adequate stock of the operating supplies as per the re-ordering levels.Constantly innovate and improve the processes of the department for guest delight.Ensure the cleanliness and correct storage, handling and inventory of all items of stock and equipment.Enabling and adherence of the principles and work practices detailed under HACCPEnsure all reports, registers and logbooks are updated.Coordinates with the Front Desk regarding these events on a weekly basis.Knowledge on hotel events, activities and promotions.Monthly stock & utensils inventory.Plans and prepares requisition systematically for food and beverage supplies and arranges its pick-up and organised storage.Daily breakfast, afternoon tea and cocktail hour food request and buffet set up.Take guest orders (telephonically or in room) and ensure proper execution of the same.Ensure all guest requests are attended to promptlyPersonally enquire & ensure complete guest satisfaction.Handles minor guest complaints and / or refers them to the Butler Supervisor / F&B Management for appropriate action.Helps maintain an effective guest history system by reporting to the Butler Supervisor any additional information about guests preferencesAnticipate po
https://www.jobplacements.com/Jobs/B/Butler-1260677-Job-Search-02-09-2026-10-14-54-AM.asp?sid=gumtree
13d
Job Placements
3
Ads in other locations
11
12
1
Key ResponsibilitiesLead day-to-day F&B operations across restaurants, bars, room service, and banquetingOversee FOH and BOH teams, ensuring collaboration and accountabilityManage service standards, guest feedback, and quality controlLiaise with kitchen and sales teams for seamless event executionDrive revenue, manage departmental budgets, and monitor cost controlsEnsure compliance with hygiene, health & safety, and liquor regulationsTrain and develop team members across service and supervisory levelsCreate a guest-focused environment that prioritises consistency and efficiencyMinimum Requirements3+ years experience as an F&B Manager in a full-service hotelPrevious kitchen/cheffing background highly advantageousStrong leadership skills with a proven ability to build high-performance teamsConfident in managing large functions, banquets, and multiple outletsOperational knowledge of service, bar, buffet, banqueting, and à la carte diningFinancial acumen to manage costs, controls, and reportingProficient in Micros POS, Opera PMS, and Microsoft OfficeExcellent interpersonal and communication skillsAvailability for varied shifts, weekends, and public holidayshttps://www.jobplacements.com/Jobs/F/Food-and-Beverage-Manager-1208739-Job-Search-02-02-2026-00-00-00-AM.asp?sid=gumtree
20d
Job Placements
1
Duties: Oversee daily operations of the restaurant, ensuring high standards of service and Guest satisfaction.Manage and train waiter staff, fostering a positive and professional work environment.Handle and execute Guest inquiries, feedback, and complaints with professionalism and tact.Collaborate with the culinary team to create and update trends on menus and offerings.Oversee and drive wine list / service and training requirements with the team.Oversee and drive beverage / bar team and training requirements with team.Effective in administrationGuest Experience & Seating Coordination: Guest first and last impression of all dining venues should be everlasting, coordinating the greeting, welcoming, and flow of service procedures in a professional manner, managing reservations, special requests and addressing guest inquiries or complaints.Service Coordination: Supervising waitstaff, coordinating with the kitchen, setting up the dining room, and overseeing the flow of service.Operational Management: Managing floorplans, guest- waiter allocations, handling reservations, training staff, creating staff rosters, and managing inventory and health & safety standards.Maintaining the atmosphere of the dining room, including lighting, music volume, and overall cleanliness.Coordinating training of culture competence, Guest communication and engagement for staff to adapt with diverse service requirements. Requirements: Grade 12A formal hospitality qualificationAt least 2 years experience in similar positionA La Carte service for 165 pax including buffet & outdoor functions requirements and running of multiple venues.Speak multiple languages/ understand international service requirementsDetail orientated (refined)Running of multiple daily dining venuesEager to grow with the Food and beverage Manager/ DepartmentStrong leadership and team management skills.Excellent communication and interpersonal abilities.Ability to work under pressure and handle multiple tasksKnowledge of restaurant management software is a plus.Flexibility to work evenings, weekends, and holidays as neededDrivers License
https://www.jobplacements.com/Jobs/R/Restaurant-Manager-1257401-Job-Search-01-30-2026-04-03-56-AM.asp?sid=gumtree
23d
Job Placements
6
Selling a Westpoint heated buffet / bain marie trolley in good working condition.
Ideal for catering, events, restaurants, churches, functions or home entertaining.
✅ Fully functional – heats correctly
ℹ️ One side support/bracket is broken, but this does NOT affect operation, stability, or use (purely cosmetic / hinge support).
Clearly shown in photos.
Features:
Brand: Westpoint
Heated buffet / bain marie
4x stainless steel food compartments with lids
Drop-down front serving panel
Decorative tiled serving surfaces on top
Solid cabinet with storage space
Mounted on wheels for easy movement
On/off power switch
Condition: Good – working perfectly, minor cosmetic defect only
1mo
VERIFIED
12
12
1
1
1
1
12
2
2
1
PLEASE CALL 011 3344227Brand AnvilSPECIFICATIONSPOWER:2.6kWVOLTAGE:230V - 50HzDIMENSIONS:474 x 769 x 428mmWEIGHT: 21KgCAPACITY: Approximately 450 Slices Per HourFEATURES• This Compact Unit Is Ideal For Breakfast Buffets In Hotels And Restaurants• Variable Conveyor Speed With Toast And Bun Heat Settings• Individual Heat Controls For Top And Bottom Elements• Unit Can Be Set For Front Or Rear ServiceAnvil is manufactured in South Africa according to the NRCS electrical safety requirements and approved by the LPG Safety Association of SA.Anvil is sold in over 30 countries world wide.Modular Equipment - All Anvil products have been designed to ensure a modular fit to complement modern kitchens.Special Designs - All Anvil products are manufactured to withstand the harsh South African conditions and are ideally suited for restaurants, institutions, school tuck shops, bed & breakfasts, industrial caterers, etc.Quality - All components used are of the finest quality.Commercial Equipment - Manufactured specifically for rugged working conditions.ANVIL ITEMS COMPLY WITH SOUTH AFRICAN REGULATORY STANDARDS.
1y
1
PLEASE CALL 011 3344227BMA0002 ANVIL BAIN - MARIE TABLE TOP - 2 DIVISIONSPECIFICATIONSPOWER:2.7KwVOLTAGE:230VDIMENSIONS:735 x 658 x 268mmWEIGHT:18Kg(INSERTS SOLD SEPARATELY)FEATURES• Element Configuration Provides Even Heat Distribution• Great For Buffets, Serving Lines, Restaurants, Hospitals, Old Age Homes, Etc.• Ideal For Outside Caterers, Completely Portable• Variable Heat Control• Tap For Easy DrainageAnvil is manufactured in South Africa according to the NRCS electrical safety requirements and approved by the LPG Safety Association of SA.Anvil is sold in over 30 countries world wide.Modular Equipment - All Anvil products have been designed to ensure a modular fit to complement modern kitchens.Special Designs - All Anvil products are manufactured to withstand the harsh South African conditions and are ideally suited for restaurants, institutions, school tuck shops, bed & breakfasts, industrial caterers, etc.Quality - All components used are of the finest quality.Commercial Equipment - Manufactured specifically for rugged working conditions.ANVIL ITEMS COMPLY WITH SOUTH AFRICAN REGULATORY STANDARDS.
1y
Save this search and get notified
when new items are posted!