Chef lodge kitchen weddings

COMMIS CHEF – 4* LODGE – WINELANDS   Full time permanent vacancy for a chef to join a busy kitchen Catering for all breakfasts and light meals for lodge guests. Functions and weddings Shifts and long hours Must reside in Stellenbosch or immediate surroundings Must have a formal qualification in culinary arts Salary negotiable based on experience

A luxury lodge in the Western Cape is currently recruiting for a Chef de Partie   Requirements: Grade 12 or equivalent Formal Chefs training beneficial.                                     Previous work experience in a similar environment would be an advantage Ability to prepare and cook and plate food to company requirements Ability to follow recipes   Responsibilities: Assist with all meals, prepare, cook and plate. Preparation of work areas for service Assist in stock controls, work to minimize wastage, assist with the recycling of kitchen waste and maintaining all work equipment. Responsible for keeping all work areas and outlying areas hygienically clean and safe.  Must at all times maintain a high standard of food quality and presentation Helping to monitor Scullery staff in their daily duties and to assign work as necessary To make sure that all staff meals are properly cooked and presented in an appetizing fashion Stand in when Lodge chef is off. Training of kitchen hands/scullery. To look after company equipment and assets to the best of your ability To report any faults or maintenance issues to your supervisor timeousily Ensure you adhere to all Health & Safety requirements Promote company interests at all times  

I currently have a vacancy for a CHEF DE PARTIE at one of the most sought-after destinations in the Cape winelands. The 4star Lodge has a busy kitchen catering for the needs of all the guests in addition to catering for numerous weddings. The setting, under historic oak trees with views over the beautiful golf course and surrounding gardens and vineyards, is both refined and relaxed. Salary is negotiable based on experience. Please email detailed cv and a recent photo to

Looking for a Pastry Chef for a Lodge near Lephalale Position will start as 3 month contract, live-in. Minimum of 3 years experience in a pastry position in the kitchen Strong personality that can think on their feet and work under pressure. Strong leader who have been in charge of employees before. Must have grade 12. Formal cooking/ pastry degree/diploma preferable. Experience in a la carte and banqueting preparation in pastry. Creative individual needed with passion for pastry section. Candidate will be required to: Train and motivate Pastry Chefs. Create and maintain recipes. Daily meetings and handovers, stock counts and mise-en-place. Maintain and achieve food costing targets. Maintain hygiene standards in your section.

Hi i am qualified chef with professional cookery qualifications an 5 years as chef i need job stay in or stay out job i can do from breakfast lunches an dinners also functions i can run small guest house lodge kitchen by my self i stay in pta i ready for new challenges an new place email for my cv or call me

A 5* lodge in the Western Cape is currently recruiting for a Junior Sous Chef   Requirements: Hotel School Diploma in Catering/similar                                                       Computer literacy is essential A comprehensive knowledge into kitchen management, food preparation, kitchen hygiene & service At least 2 years’ experience in a similar position  Responsibilities: Responsible for the daily operations of Lodges kitchen. Ensure that a courteous and efficient service is provided to guests in line with the Company’s vision and values To maintain high kitchen standards with regards to hygiene and safety. To stand in for the lodge chef while they are away.  Ensure that all kitchen staff get trained to the standards the lodge chef has set.  Responsible for staff rosters and management of kitchen overtime.  Keep control of the daily readings of the fridge and freezer temperatures. Stock control and ordering Responsible for inducting all new kitchen staff and other staff who may work closely with the kitchen Responsible for all on job training, completion of training registers

I currently have a vacancy for a SOUS CHEF at one of the most sought-after destinations in the Cape winelands. The 4star Lodge has a busy kitchen catering for the needs of all the guests in addition to catering for numerous weddings. The setting, under historic oak trees with views over the beautiful golf course and surrounding gardens and vineyards, is both refined and relaxed. It is essential to have a minimum of 2 years experience in a similar environment with bistro style dining. Salary is negotiable based on experience. Plesae email a detailed cv with a recent photo to

COMMIS CHEF - Breakfast and weddings  I currently have a vacancy for a COMMIS CHEF at one of the most sought-after destinations in the Cape winelands. The 4star Lodge has a busy kitchen catering for the needs of all the guests in addition to catering for numerous weddings. The setting, under historic oak trees with views over the beautiful golf course and surrounding gardens and vineyards, is both refined and relaxed. Salary is negotiable based on experience. Please email detailed cv and a recent photo to

I currently have a vacancy for a COMMIS CHEF at one of the most sought-after destinations in the Cape winelands. The 4star Lodge has a busy kitchen catering for the needs of all the guests in addition to catering for numerous weddings. The setting, under historic oak trees with views over the beautiful golf course and surrounding gardens and vineyards, is both refined and relaxed.Salary is negotiable based on experience. Please email detailed cv and a recent photo to

St Francis Links, one hour West of Port Elizabeth has a vacancy for a qualified and experienced sous chef. A diploma in professional cookery is essential with at least 4 years working experience as a sous or junior head chef. We host banquets, weddings and a restaurant serving daily breakfast and lunch and dinners from time to time. The incumbent should be able to solely manage a busy kitchen shift in the absence of a Head Chef and would suit an assertive, motivated, team player who sets and maintains culinary trends. His / her job will include but not be limited to: Operational kitchen management in line with company procedures Regular and documented staff training & development Daily, weekly & monthly supply orders | Proper receiving and storing of goods HACCP and hygiene control Preparation and planning for daily operations and food preparation Month/Year end stock takes in line with company policy and procedures Menu development, costing & design Plan systems to organise and manage all the kitchen staff efficiently Processing food orders and management of the service pass Attending managerial meetings as and when required Must be fully computer literate | Must have own transport Salary commensurate with experience.

The Pastry Chef position is based in the kitchen and the main purpose of the position is to ensure that the pastry section produces the necessary breads, croissants, Danish pastries, ice creams, sorbets, cakes, biscuits and desserts integral to the daily menus and essential to the guest dining experience. These should be produced and presented to the standard expected by the guests of a world-class establishment.   MINIMUM REQUIREMENTS: Matric A minimum of 5 years work experience, ideally 3 years as a trainee and 2 years in a well recognized establishment   SKILLS & ABILITIES: A cooperative and hardworking nature Creative and first-class cooking skills Good communication skills, read, write and speak English Good knowledge of hygiene and safety   DUTIES & RESPONSIBILITIES: Effective daily management of the pastry kitchen in line with the Standards of Excellence Maintaining fridges and stores to the highest hygiene and stock rotation standards Communication with kitchen and lodge front of house staff to ensure the smooth running of the department Correct use and maintenance of kitchen equipment Timeously and accurately order necessary ingredients to enable the section to produce the required items Create and maintain a set of recipes which should be used to produce Pastry section items on a continuous basis PACKAGE/BENEFITS: Cost to Company Package Medical Aid - Optional Provident Fund Annual Bonus - at discretion of management Live in Meals provided Uniform provided

Award-winning 5* establishment based in the Graaff-Reinet region is currently recruiting for a Sous Chef APPOINTMENT REQUIREMENTS · Completed tertiary qualification in Professional Cookery · Min 2 – 3 years experience as a Jnr Sous in a 4*/5* environment · Good all-round kitchen experience on all sections · Previous experience catering for weddings & functions · Creativity in the kitchen and a passion for working with locally sourced ingredients · Excellent communication skills in English · Valid drivers license and own transport a huge bonus KPA’S · Menu planning · Processing food orders & running service pass · Stock control & ordering · Food costings · Staff Training & Development · Management of the kitchen in the absence of the Head Chef · HACCAP & Hygiene Control Competitive market-related salary on offer Live-out position To apply for this exciting opportunity, please email CV’s via gunmtree website, stating your current gross ctc monthly salary + notice period

Paterson - Our client in the Hospitality industry is seeking an Executive Chef.The responsibilities include:2- 3 years experience working as an Executive Chef.Menu planning.Receiving and managing stock orders.All kitchen administration.Direct back of house operations and managing cooks.Food preparation and service for functions, weddings, and the restaurant.Manage staff and oversee production of high-quality food.Ensure safety, cleanliness, and sanitation of kitchen.Provide various support to all FOH and BOH staff during shifts.Develop and organize BOH through cleaning, maintenance, equipment care and ordering/receiving.This is a live in position.If you are not contacted within two weeks of applying, please consider your application unsuccessful

Our client in the Hospitality industry is seeking an Executive Chef. The responsibilities include: 2- 3 years experience working as an Executive Chef. Menu planning. Receiving and managing stock orders. All kitchen administration. Direct back of house operations and managing cooks. Food preparation and service for functions, weddings, and the restaurant. Manage staff and oversee production of high-quality food. Ensure safety, cleanliness, and sanitation of kitchen. Provide various support to all FOH and BOH staff during shifts. Develop and organize BOH through cleaning, maintenance, equipment care and ordering/receiving. This is a live in position. If you are not contacted within two weeks of applying, please consider your application unsuccessful.

Formal culinary qualificatin. Minimum of 4 years experience as a Head Chef or a strong Sous Chef background. Previous experience in a Lodge would be an advantage. Well presented. Leadership and team management skills.  - Menu planning - Stock control - Producing healthy meals in conjuction with the revised men and guests dietary needs - Managing the kitchen and bakery - Maintaining health & safety standards - Waste management - Preparing of recipes - Food demonstrations - Cost control 6 weeks on and 2 weeks off Salary: R live in