Chef lodge

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  

We are looking for an expat chef/restaurant manager for a 24 room lodge in Gaborone, Botswana. The lodge has an incredible roof terrace where the restaurant services should be started for the guests and the conference visitors. Housing and food will be provided as the help with a working permit for Botswana. If you think this sound like you just send us a cv by email and we will contact you.

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.

An exclusive lodge located close to the Sabi Sands area is currently recruiting for a Chef de Partie Requirements A Diploma or equivalent as a Professional Chef  At least 2 years' working experience as a Junior Chef within a 5* establishment Stock control experience Impeccable attention to detail  Excellent communication abilities with colleagues and guests alike  

Appointment Requirements: •Gr 12 + relevant tertiary qualification in Culinary Arts •Min 2 years experience gained as a Commi Chef in hot/larder sections •Must reside in the Stellenbosch area •Candidates with hotel /lodge experience will receive preference for this position Salary negotiable R – R gross pm Please email CV’s to to apply, stating clearly which vacancy you are applying for

Excellent opportunity for a young, up and coming Chef de Partie to work at a well-known 5* lodge in the Western Cape.   Requirements: Recognised culinary degree from a recognised institution A minimum of one year experience in a five star working environment Have a valid driver’s licence  

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

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

Sous Chef and EXCUTIVE CHEF NEEDED VERY URGENT TO WORK IN A CONFERENCE BASED IN KAMADRIFT PRETORIA  HOTEL & CONFERENCE in KAMEDRIFT PRETORIA area with conferencing and wedding facilities seeks a dynamic Sous Chef AND EXECUTIVE CHEF with a strong work ethic. Job Requirements: Chef Diploma or relevant qualification Must have a minimum of 3 years experience as a Sous Chef in the Hotel environment(4-5*) Shift / and weekend work Must be Innovative and have absolute Passion for Food. Must be up to date with latest trends in the Food industry. Able to Lead a small team and train subordinates Very strong Alle Carte and Buffet Experience in Menu planning, costing, stock takes and Cost of Sales. Applicants who do not have hotel/ lodge specific experience will not be considered. Open to South African citizens and foreigners with valid work permits only. Interviews will take place at the Hotel at the candidates own travel costs. Candidates who would like to apply must forward their application letter, CV and copy of their - ID/ Work permit, most recent pay slip together with their application.

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

Award winning 5 star lodge in Hlihluw is looking for a Head Chef   with experience in a 5 star Lodge or hotel environment. Education Required Relevant Diploma or higher Experience Required Minimum of 5 years’ experience in a Senior Management Position Computer literate Extensive knowledge of International cuisine, dishes and trends Comprehensive understanding of Food and Beverage Control procedures, recipe costing and creation, budget formatting, purchasing Skills required Interpersonal Communication (written and verbal) Analytical thinking Time management Problem solving Decision-making Innovative Attention to detail Team work Please forward a detailed and up to date CV to us. Should you not receive feedback within 30 days, please consider your application unsuccessful. SA citizens only

Game Farm in Vaalwater are looking for a qualified and experience Game lodge Junior Chef This is a live in position salary between R and R Candidate must have own car

Our hospitality client is currently looking for a Junior Sous chef to join their branch in Limpopo - Mookgophong. Requirements: Relevant qualification Previous experience in a hotel/lodge as a chef Flexible Strong working ethics Strong leadership skills  Salary is negotiable depending on experience: R + monthly target commission.  Please send a WORD formatted CV to: Contact number: **If you have not been contacted within 14 days, please consider your application unsuccessful** 3R

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

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

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

We are a 3 Star Lodge looking for a couple to work in (Her) Chef / Cook (Him) general maintenance. We offer accomodation and other perks Please send CV and Head and Sholder photo to

We have an exciting opening for a Head Chef with experience in a 5 star Lodge or hotel environment. Education Required Relevant Diploma or higher Experience Required Minimum of 5 years’ experience in a Senior Management Position Computer literate Extensive knowledge of International cuisine, dishes and trends Comprehensive understanding of Food and Beverage Control procedures, recipe costing and creation, budget formatting, purchasing Skills required Interpersonal Communication (written and verbal) Analytical thinking Time management Problem solving Decision-making Innovative Attention to detail Team work Please forward a detailed and up to date CV to us. Should you not receive feedback within 30 days, please consider your application unsuccessful. SA citizens only

We have an exciting opening for a Head Chef in Hluhluwe with experience in a 5 star Lodge or hotel environment. Education Required Relevant Diploma or higher Experience Required Minimum of 5 years’ experience in a Senior Management Position Computer literate Extensive knowledge of International cuisine, dishes and trends Comprehensive understanding of Food and Beverage Control procedures, recipe costing and creation, budget formatting, purchasing Skills required Interpersonal Communication (written and verbal) Analytical thinking Time management Problem solving Decision-making Innovative Attention to detail Team work Please forward a detailed and up to date CV to us. Should you not receive feedback within 30 days, please consider your application unsuccessful. SA citizens only

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

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

MPUMALANGA R live in with meals 2-3 years exp in a 5* hotel or lodge Must have studied at Pru-lit or any hotel school.  

I am a hard working, 52 year old And am able to work under pressure, and can work in a team. I have run a lodge for hunters to a five star corporate hotel. I have 23 years in the food industry and can work in any department lvcan train and have HACCP.

Positions available:       junior chefs jobs available                             START DATE: ASAP   Purpose: The chef de partie provides a service to the kitchen department. The chef de partie is fully responsible for the preparation of assigned menu items to set standards and carrying out assigned kitchen duties and is accountable to the Head Chef for these.   The main purpose of the chef de partie is to ensure that quality food is produced, maintaining hygienic practice, in line with the required standards.  Portion control must be exercised according to the number of guests dining and stock rotation in terms of the mise-en-place used in preparation of dishes.   All kitchen equipment must be cared for, with breakages kept to an absolute minimum. Any equipment maintenance issues must be reported to the Head Chef immediately. The chef de partie is also responsible to continually grow in terms of kitchen knowledge and skills and to discuss any training requirements with the Head Chef. The chef de partie must adhere to health and hygiene standards and ensuring that they play their part in the recycling process. Finally, the chef de partie must hand over responsibilities and requests to the next shift coming on duty and ensure that they receive a handover form the previous shift when coming on duty. This position is accountable to the  Head Chef/sous chef Scope of work: In broad terms the chef de partie oversees the following key result areas: 1.     Preparation of food in line with Standards of Excellence 2.     Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard 3.     Correct use and maintenance of kitchen equipment 4.     Maintaining fridges and stores to the highest hygiene and stock rotation standards 5.     Management of dustbins and recycling 6.     Communication with kitchen and lodge front of house staff to ensure the smooth running of the department 7.     Training and development in terms of kitchen skills 8.     Achieving service excellence though teamwork  As such the person filling this position needs to have: §  A minimum of 3-5 years cooking experience in a senior CDP position §  Understanding of kitchen procedure and timing requirements and ability to plan accordingly §  A passion for cheffing and kitchen-related duties and be determined to grow in this area §  Good communication skills and computer literate §  Matric + Diploma in Culinary Arts but not must ……. 3-5 years’ experience §  Understanding of health and hygiene issues §  Knowledge of safety procedures, first aid training and the use of firefighting equipment §  The ability to deal with constructive criticism lovely working conditions so if you think you got what it takes email me you cv..... please note no time wasters - interviews will be available  salary range from R-R depending on experience   Please email CV’s to to apply, state current monthly salary + notice period  

We are a couple with experience seeking employment that can offer accommodation and allow pets. Currently we are lodge managers at a 5* lodge, however would be happy with any position available. SHE: wedding / Event Co Ordinator, reservations, FOH, chef and more HE: guide/ranger, wildlife caretaker We have very little signal where we are, so please contact us via email for more information (cv / reference letters)

This is a World Class^ 6* Conservation lodge in the Kalahari so extremely remote but very beautiful. We are looking for a formally trained CDP who specialises in Fine dining pastries and desserts. This is for a refined chef who can produce highly creative sweets for World class visitors used to the very highest standards. and not just a 'baker' Full accomodation, medical clinic, water and lights and provident fund. The kitchen demands extremely high standards but this is your chance to step up your career to the next level *Desired Skills: * * Hospitality * Pastry * Fine Dining * Desserts preparation *Desired Work Experience: * * 2 to 5 years *Desired Qualification Level: * * Diploma *About The Employer: * A World class Conservation lodge in the Northern Cape