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HEAD CHEF – 3 KITCHENSSilver Forest Boutique Hotel & SpaSomerset West, Western Cape3 KITCHENS at Silver Forest Boutique Hotel & Spa is seeking a hands-on, disciplined Head Chef to lead our kitchen brigade in a busy bistro-brasserie style restaurant.We operate breakfast, lunch and dinner daily, specialising in grill dishes, wood-fired pizza and Spanish-inspired tapas. We are systems-driven, quality-focused and financially accountable. The RoleYou will lead a team of 7 full-time chefs, taking full responsibility for:Food quality and consistencyFood cost and GP controlLabour management in line with budgetsHygiene standards and complianceKitchen culture and disciplineThis is a leadership role for a chef who understands that great kitchens are built on structure, systems and accountability. Salary & Performance BonusBasic Salary:R20,000 – R25,000 gross per month(Dependent on experience and proven track record)Quarterly Performance Bonus Structure UP TO R10000 BONUS PER QUARTERPerformance bonuses are paid quarterly based on:✔ Food Cost control within company GP targets✔ Labour cost control in line with approved budgets✔ Kitchen hygiene & compliance standards✔ Client feedback and online review performanceHigh performers who consistently hit operational and financial targets will earn meaningful additional income.This role rewards chefs who understand both food and numbers.✅ Minimum RequirementsMinimum 3 years’ experience as Head Chef in a bistro/brasserie environmentProven experience leading a team of 6+ chefsStrong stock control and ordering systemsDemonstrated ability to manage food cost and achieve GP targetsExperience in:Grill & hot sectionWood-fired pizzaBreakfast serviceTapas / brasserie platingMenu design and creationStrong team leadershipStrong leadership and communication skillsMust live near Somerset West and have reliable transport (non-negotiable) Key ResponsibilitiesLead and develop kitchen teamMaintain strict food quality and portion controlManage supplier relationships and stock orderingControl wastage and achieve GP targetsEnsure hygiene compliance at all timesWork closely with restaurant management to deliver smooth serviceWe are looking for a professional who takes pride in running a profitable, organised kitchen — not just cooking.If this sounds like you, please send your CV and short motivation to:jobs@silverforest.co.zaSubject: Head Chef – 3 Kitchens
Somerset West
Results for food truck in "food truck" in Western Cape in Western Cape
7
Detachable bike arms for convenient mounting of bikes. Folds flat easily for simple storage and fits in most trunks. Smart foot pedal tilt for easy trunk access even with bikes mounted. Adjustable one hand coupling with low closing force for easy mounting of carrier. Pump buckles with long wheel straps for easy fastening of wheels. Carrier lockable on tow bar and all bike positions lockable to carrier (locks included). Items Available: 5Stock ID: 922020
5mo
Car Plus Me
4
1971123,456km
1971123,456km
7d
1
FAST FOOD / TAKE AWAYSLocated on Busy Main Road in Industrial areaHigh feet & traffic (main road) Loads of parking / bus stop terminal / trucks / couriers and local factories clientele.New upgrade and complete revamp!!Will be complete soonNew strong menu for market – Take Aways curries – Pizza – Coffee• Favorites – Fresh bread / Toasted sandwiches / on the run food for truckers and office platters to be added.Local special (GATSBYS) workers comboTraditional burgersSteak rollsToasted sandwichesTo add pizza & coffeeSeating area outside to be covered soon)Braais / Chisa nyama / peri peri chicken / pies / burgers / Prego / hotdogs Netting 30k / monthLow rental 9 100 per monthAll inn elec / water / rental = 20k vat incPRICE 850KItems Available: 1
11d
DoneDeal Business Brokers
1
1
1
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
3d
Job Placements
11
3
Strong coupling that needs no pre-adjustment for mounting Tiltable for trunk access (without bikes) Bikes are secured to the bike rack with soft rubber straps Use Thule Bike Frame Adapter 982 for fitting of bikes with non-standard frames (e.g. ladies’ bikes, BMXs, downhill bikes) Folds flat for easy storage and handling Locks the bike rack to the towbar with the Thule Lock 957 accessory that is sold separatelyItems Available: 2
5mo
Car Plus Me
1
Sous Chef | Stellenbosch | Upmarket RestaurantWe’re seeking a talented and driven SOUS CHEF to join a dynamic, high-volume kitchen in Stellenbosch. This is an exciting opportunity to support the Head Chef in leading a brigade of 14, serving 130–160 covers per service in a fast-paced, vibrant environment.The ideal candidate will bring strong technical skills, a diploma in culinary arts, and a genuine passion for food. You’ll play a pivotal role in menu development, food costing, and operational excellence—while thriving under pressure and contributing to the continued success of a respected, upmarket dining destination.START DATE – ASAPExperience & QualificationsCulinary diploma or equivalent professional certification4–6+ years in modern bistro, brasserie, or fine-casual kitchensProven ability to manage costings, procurement, and supplier relationshipsExperience supporting a brigade of 10–15 team members in high-volume serviceStrong track record in menu development and consistent executionKey ResponsibilitiesSupport the Head Chef in driving culinary excellence and operational efficiencyContribute to menu development, seasonal innovation, and food costingEnsure smooth service execution across 130–160 covers per shiftUphold hygiene, safety, and compliance standards in all kitchen operationsMentor junior chefs and foster a collaborative, high-performance team cultureCollaborate with management to align food offerings with brand visionSalary Package & BenefitsR15 – 25 000 Gross, depending on experience and skillsPerformance bonus (based on food cost %, consistency)Meal on duty and uniform providedIncentives commence after a 3-month probation periodWe appreciate all applications. However, only shortlisted candidates will be contacted for further assessment, within 10 working days of the application.Recruit for Africa is a recruitment agency based in South Africa specialising exclusively in hospitality, retail, chefs and lodge placements. Our agents are specialists in their fields and will be able to advise you and assist in the recruitment process, from the moment you apply for a job until you start your employment. Do not look any further and contact Recruit for Africa to find you the perfect employee or to secure your dream job! www.recruitforafrica.com DisclaimerPersonal information received from applicants will only be processed for the purposes obtained as disclosed in our privacy policy. By applying for this job, you accept that we can process your personal information as specified and you agree to our privacy policy found on Recruit for Africa website. Recruit for Africa (Pty) Ltd has safeguards in place to ensure the confidentiality of this personal information.Recruit for Africa will only send emails from @recruitforafrica.com domain and will never ask job seekers to pay recruitment, visa or any travel fees into our account.
7d
VERIFIED
1
Manages the day to day delivery of the food production operation and culinary team within a specific outlet with the objectives of delivering quality culinary products,maximising revenue through controlling operational efficiencies and productivities,operating equipment and stock, in line with Company standards.Requirements:3-Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma levelMembership with South African Chefs Association and other relevant culinary accreditation5-6 years experience and track record in a similarly graded hotel / restaurant kitchen environment of which at least 2 years experience must have been as a chef de partie
https://www.jobplacements.com/Jobs/S/Sous-Chef-1196120-Job-Search-06-20-2025-04-06-26-AM.asp?sid=gumtree
8mo
Job Placements
1
Job Responsibilities: The successful candidate will report to the Area Sales Manager Food Service.Develop and execute strategic sales plans achieve volume, revenue, and market share targets in your assigned area.Manage a portfolio of existing customers and build new business with restaurants, hotels, caterers, cafes, and institutional clients.Drive sales to achieve company objectives; sales volumes and pricing targets across the basket of products given by your Area Sales Manager.Manage relationships with foodservice clients (national & regional) including restaurants, hotels, QSRs, catering companies, and institutional clients.Provide input and support to sales forecasting, waste management and logistical supply chain processes to ensure on time delivery is achieved.Compile weekly and monthly feedback reports to ASM with supporting analysis and interpretationJob Requirements: The ideal candidate will have a relevant tertiary qualification. (Would be an added advantage)Sales experience in Food Service FMCG, dealing with national regional clients, with a successful track record of interaction, will be required.Ability to work independently in a self-disciplined manner to meet objectives and contribute effectively as part of a team.Must be willing to travel.Be highly skilled in communication and negotiation and ensure service excellence is always executed in a proactive manner.Strong organizational and reporting skills, with attention to detail.The ability to work collaboratively within a team to drive collective success.Results-oriented mindset with strong planning and time management skillsValid drivers license and willingness to travel locally
https://www.jobplacements.com/Jobs/S/Sales-Representative-1203698-Job-Search-07-16-2025-04-37-51-AM.asp?sid=gumtree
7mo
Job Placements
1
1
1
1
15
This boat is almost new! Bought in December last year with 7 hours on the motors.Dimensions & CapacitiesLength Overall (LOA): ~7.47?m (24-6?) Beam: 2.59?m (8-6?)Draft: 0.48?m (19?) Dead Rise: 20° Bridge Clearance (folded tower): ~2.5?m (8-1?)Dry Weight (hull only): ~4,561?lb (~2,070?kg) Dry Weight (w/trailer): ~5,930?lbFuel Capacity: 75?gal (~284?L) Storage Volume: 613?gal Seating Capacity: 12 persons Power & PerformanceEngines: Twin Yamaha 1.8?L Super Vortex High Output (SVHO) supercharged 4-cylinder Total Horsepower: ~500?hp (combined) Displacement per Engine: 1,812?cc Propulsion: Twin jet drives, 160?mm high-pressure pump with clean-out ports Fuel Grade: Premium unleaded Wakesurf & Handling TechnologyWakeBooster System: Integrated, electrically-controlled for adjustable surf wakes Ballast: Factory-installed triple ballast system (~1,600?lb) Hull Design: Yamaha wake-enhancing hull with articulating keel system for improved tracking and turns DRiVE®?X Joystick Control: For low-speed maneuvering (exclusive to DX model) ? Cockpit & Amenities12.3? Connext® touchscreen helm with GPS mapping & system controls Push-button start, E-Throttle, RPM sync & throttle-by-wire Chil™-Cool upholstery to reduce surface tempretureMultiple seating zones with sunpad & dinette tableEnclosed head compartment with wardrobe & lightGalley area with storage and dock lighting ? Exterior & Deck FeaturesAluminum folding wakeboard tower with racks & extended bimini Integrated swim platform with telescoping ladderStainless steel cleats and rails, LED accent & underwater lighting Items Available: 1
7mo
Tait Marine
1
Examples of duties & responsibilities:Engage with and serve guests in a professional, efficient and courteous mannerSupervise the team and promote a positive and friendly energy in the outletHandle all necessary wine educator functions in accordance with SOPs, ensuring that guests experience the highest level of service.Manage guest queries in a professional and timely manner, ensuring positive results on every occasion. Report complaints and/ or any incidents promptly, helping to find solutions where possible.Ensure that all areas are clean and well-maintained and in good working order, all stock is well displayed.Maintain effective working relationships with colleagues in own, and other departments. Skills, experience & educational requirements:At least three years supervisory experience in the F&B industry with a strong track-record of service and sales.Confident and clear communicator.Must love working with food and people!Team player, able to convey clear instructions to colleagues while being mindful of tight operational deadlines.Time management, literacy and numeracy skills essential.Keen attention to detail with excellent follow-through capabilities.Able to remain calm and maintain professional outlook, even when under pressure.Committed team member, with good leadership potential.Flexible and willing to go the extra mile; able to work shifts.*ONLY SHORTLISTED CANDIDATES WILL BE CONTACTED*
https://www.jobplacements.com/Jobs/F/Floor-Supervisor-1264715-Job-Search-02-20-2026-10-31-47-AM.asp?sid=gumtree
9d
Job Placements
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