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HEAD CHEF neg BEDFORDVIEW 3-5 YEARS EXP FINE DINNING RESTAURANT REQUIRE THE SERVICE OF A CHEF WHO HAS 5* EXP

HEAD CHEF Location: Centrally located in Mouille Point, a stone’s throw from both the Waterfront and local beaches The Menu: Offers firm Italian favourites with a quintessential Capetonian twist, alongside the extensive drinks menu Salary: R – R neg Creative and a real passion for food and tantalizing taste buds are the key requirements for this position. Will manage a staff compliment of 20 to 25 staff with a very specific clientele. Attention to detail and very dedicated to kitchen hygiene and food costs. If you wish to apply, please forward me a detailed cv, recent photo, salary expectation and notice period Email:

Head Chef R13K-R16K Port Elizabeth I am looking for an experienced head Chef for a 4 star property in PE. The property has 2 restaurant and Conference and Event facilities.  You must be experienced within a unit that has diverse menus.  You must have fantastic cost control and stock taking experience.  Job Requirements:Culinary Diploma 3-4 years experience within a Head Chef positionForward a Full CV to

Head Chef R20K - R30K Cape Town One of Cape Towns most upmarket and progressive restaurant groups are looking for a Head Chef. A minimum of 5 years experience as a Restaurant Head Chef in a large upmarket unit is essential. A culinary diploma is essential along with a stable track record. We are looking for candidates from award winning restaurants or hotels. Candidates will be required to do face to face interviews no skype or telephonic. Please apply with a Full CV, recent photo and contactable references to

HEAD CHEF / EAST COAST Qualifications & Experience: Chef Diploma or National Diploma in food and beverage Management is preferred Minimum of 3 years’ experience as Head Chef of an establishment, preferably Hotel  Primary Functions: Knowledge of Food preparation and hygiene Menu Planning Costing Managing all kitchen functions Training Staff Health and Safety Purchasing Staff Rostering Maintaining quality standards Key Performance Areas: Food preparation all delivered in a timely manner High Standards of Sanitation to me maintained Ensure daily stocktakes are conducted and recorded Ensure procedures followed to eliminate wastage, including stock rotation Provide regular training for the staff Personal Attributes: Sound communication and interpersonal skills Ability to prioritise Attention to detail Customer focused & service driven Salary - Market Related Application Process: Please apply ON-LINE or e-mail your CV and recent head & shoulder photo to solutions@workafrica.co.za. Please note that ON-LINE Applications will be given preference. If you don’t hear from us within 4 weeks of your application, please consider your application unsuccessful

HEAD CHEF SALARY R PER MONTH GRREN POINT One of the top 4*/5* Hotels based in Green Point has an exciting position for a HEAD CHEF. The Ideal Candidate Must Have:- An appropriate tertiary qualification preferably from a recognized Hotel School At least 5 years experience in a four/five star hotel in a senior position (Sous Chef or higher). Exceptional cooking skills with emphasis on high quality dishes, conference menus and room service menus. Ability to develop, plan and cost menus as required. Be creative and innovative with new food ideas and promotional skills. Strong controls with stocks and rotation thereof to ensure maximum efficiency’s. Self disciplined with strong leadership, interpersonal and communication skills. Computer literate. Good IR knowledge and conflict handling skills Key Responsibilities:- All aspects of the kitchen department, maintaining high levels of food quality, standards and hygiene. Achieving the department revenue and cost control of budgets as per hotel requirements, whilst exceeding guest expectations. Ensure maximization of profitability through efficiency and excellent controls. Update menus when required and ensure high degree of culinary creativity within the budgeted cost framework. Assists in the preparation and motivates the annual food budget. Close liaison with F&B Manager to ensure optimum communication of co-operation between kitchen and service operations. Ensure consistently high food quality and presentation at all times. Ensure that all operating equipment is properly utilized by correct handling, storage and regular stock counts, in order to minimize losses. Constantly monitoring performance of staff on an ongoing basis. Ensuring ongoing training is in place to enhance standards and development of staff. Review the departmental performance against the objectives set. Take charge of all aspects of selection, training and performance management of subordinates. Maintain the highest standard of personal hygiene and ensure that all staff within the kitchen also adhere to the company’s policies relating to this. Schedule employee rosters to ensure the correct level of coverage. If you meet all the requirements please forward a detailed updated CV to adjconsultants716 at gmail dot com and if you have not heard from us within 14 days, kindly accept that your application has been unsuccessful

HEAD CHEF - Mouille Point fulltime permanent position must be an experienced head chef salary highly negotiable email cv to

Head Chef Job Description As a head chef your responsibility will be everything that goes on in the kitchen. Not only will you be required to oversee all dishes from start to finish, you are also tasked with meeting with health and safety standards and dreaming up new recipes for the hotel you work in. Certification: Food safety certification are required Key Skills: Creativity, management, communication, scheduling, and organizational skills, business expertise preferred. Duties The duties include but are not limited to the following: · Overall responsible for the kitchen’s daily operations · Liaising with relevant companies for food orders · Creating new dishes, menus and specials · Maintaining/raising the food’s profit margins · Monitoring and controlling stock levels · Ensuring correct stock rotation procedures are followed · Implementing of health and safety procedures in the kitchen · Estimating cost and ensuring all purchases come within budget · Taking care of the kitchen’s accounts and creating staff rosters · Producing of consistent quality food Please send your CV to: gm@rockwellhotel.co.za

HEAD CHEF R –  R SANDTON 3-5 YEARS EXP FINE DINNING RESTAURANT REQUIRE THE SERVICE OF A CHEF WHO HAS 5* EXP  

Head Chef wanted. Experience in running Ala Carte and Banquetting kitchen. Middle Eastern / Greek cuisine knowledge is extra bonus to get the job. Preferred non-smoker. Interview by appointment only with CV's with references. No time wasters please. Own transport is essential.

Head chef position available in a small boutique hotel kitchen in Robertson. Requirements: previous experience in managing a kitchen and a team of junior chefs,.must be computer literate and have experience and knowledge of food cost and control, menu planning, and general kitchen structuring and organisation. Must be willing to relocate

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

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

The role of the Head Chef: Key Skills Achieves food margin Strong leadership skills Leadership Delivery of Food Service Systems Compliance Delivers Company Standards Food Margins Meets and exceeds company Food GP budget All kitchen staff to be trained on dish specification and how to achieve food margins Orders of food stock appropriate to sales levels and not over ordered All sub standard food is returned with the appropriate paperwork and the supplier contacted Supplier issues to be cascaded to senior managers. Ensure that the store men checked and signed all deliveries. Prepares food for service appropriate to sales levels Controls wastage and records / reports all wastage Only nominated suppliers and petty cash purchases are minimum to zero Ensure store men process all invoices daily and accounted for Staff Food policy is followed with no unauthorized food leaving the kitchen Dishes are to specification with no over portioning Keeps within budgets set for ordering. All stock is secure and no loss of stock Stock rotation is followed and all store rooms/ fridges and freezers are in order Monitors & controls stock levels – daily, weekly and monthly ensuring there are no shortfalls Delivery of Food Service Ensure all menus are to company specification. Ensure all dishes are to company specification. Ensure all recipes and preparation requirements are met. Ensure temperature, seasoning and flavours are to specification Ensures readiness for service and the pace is set for peak trade Ensure all food is presented for service in a timely manner and in correct sequence Ensure that the storage of food meets company and statutory health and safety requirements Deal with any customer returned food in a timely manner  Delivers Company Standards Deliver the company kitchen standards as identified on Kitchen Audit Implement and ensure the company Health & Safety Policy is met at all times – this includes the training of all kitchen staff Comply & implement all Health and Safety and Food Hygiene requirements Ensure temperature records and food labelling are maintained and up to date Ensure the kitchen is clean and hygienic, making sure cleaning rotas are adhered to and records kept Ensure all food is served to specification Ensure the kitchen uniform and personal hygiene requirements are adhered to Ensure the kitchen runs smoothly on a daily basis & is adequately stocked with all necessary goods Promote a positive perception of the company at all times both internally & externally Attend company meetings as requested Personnel Skills Training and recruitment of kitchen team members in line with company & statutory requirements Identify recruitment needs and agree action plan in a timely manner Recruit a team that meet & exceed customer service standards Identify training needs and deliver training to drive sales and profits Assist in the set up, update & completion of all staff personnel files within the time frames, ensuring terms and conditions and employee handbooks are signed and filed Deal with day to day personnel queries Assist in the Performance review all kitchen staff on an ongoing basis Actively take part & assist Managers and Head Chefs in training Leadership Inspire & motivate the team to achieve food to specification and therefore achieve sales and profits Leads by example, setting the pace and standards Train and develop the team to deliver food to specification Praise and recognise good performance Deal with poor performance through informal reprimands and where necessary the company disciplinary procedure Pro-active in problem solving Can work on own initiative to deal with problems and opportunities Communicate a vision of success which the team want to be part of Manage the day to day food administration ensuring systems compliance This is a new hotel in Africa, internationally branded. Full Expat package & tax free salary is on offer. The Chef is needed ASAP.  Please send my your CV to  

We are looking for a Head chef for the CBD area to work between our 2 Restaurants. Must have at least 2 years as a  Head Chef  to work in our restaurant. Position to start ASAP Salary R