Chefs cdp

Do you have Culinary Training and 2 years experience in the industry? Send us your updated CV in Word, and a recent neat Photo of yourself please(Chefs whites if possible) We have great jobs for the right candidates.  The Culinary Guild Team

CDP CHEFS FOR LUXURY 5* CRUISE LINERS – IMMEDIATE STARTS!!   This leading Cruise Liner company is seeking top notch CDP Chefs to join its 5* team. This is a great opportunity to gain International experience, Travel the world Plus tax free salaries!!   The right candidate will have: Experience in High volume quality 5* restaurants or Hotel banqueting departments Preference to those who have cruise liner experience – but not a must! Fluency in the English language Single status Immediate availability Valid passport   Salaries offered: CDP Chef at $ USD tax free = R 20k+   TO APPLY PLEASE SEND YOUR CV + PROFILE PICTURE REGRET ONLY SHORT-LISTED CANDIATES WILL BE CONTACTED

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  

Various positions in 5 star hotels for qualified and experienced Chefs at Cdp level. Must have professional training. Positions in 5 star hotels in the Jozi area. Salaries up to R8k per month

Chef opportunities onboard luxury cruise liners – competitive salary and benefits package, full uniform, accommodation & meals provided.  Contracts are 6 months in duration, with 2 month leave periods between contracts.   We are currently recruiting for DCDP and Chef de Parties to work onboard our 5 Star luxury vessels, in a structured and developmental environment.  Our galleys deliver in excess of over covers, at every sitting. You will be working in large teams of up to 165 chefs from mixed nationalities. You will work hours a day over a period of 2 – 3 shifts, 7 days a week for the duration of your contract. The duties will be varied working across different sections and a number of dining outlets   To be considered for the role it is essential that you are professionally trained with relevant qualifications from a catering college with 3 years operational experience in high volume catering facilities such as conference and events, banqueting or large scale 4 or 5 star hotel.   To succeed in this role you need to be professional, diligent, disciplined and committed to consistent quality assurance on a large scale.   If you are team player, a South African National, can communicate well with people of all ages, and feel that you can make a contribution within this exciting environment, then we would love to hear from you.   Please reply to advertiser with a detailed c.v. with written references and relevant certificates    

Busy restaurant in the heart of the winelands seeking junior chefs to join our team. CDP's and Commis Chefs. Starting date asap Salary Negotiable Please send CV and contactable references.

Millhouse kitchen on Lourensford wine estate seems commis and cdp. We have availability in pastry and hot section Email copy of cv and copy of ID