Job chef

Job Position: Chef de Partie - Equity Ref: 3692 Location: Between Port Elizabeth and Jeffrey’s Bay Salary: R8000 per month commensurate with experience and qualification + overtime Live in position + 1 meal per day Email your updated CV to recruit@onlinepersonnel.co.za Qualifications / Requirements: • Relevant Chef de Partie experience • Willing to relocate and live at the premises • Examples of work preferable and results • 4* or 5* experience preferable • Good, contactable references and a passion for industry Responsibility: Live in position + 1 meal per day Email your updated CV to recruit@onlinepersonnel.co.za Qualifications / Requirements: • Relevant Chef de Partie experience • Willing to relocate and live at the premises • Examples of work preferable and results • 4* or 5* experience preferable • Good, contactable references and a passion for industry Salary: R8000 Job Reference #: Chef de Partie - Equity

Chef Bruce von Pressentin is looking for a chef de partie to join his team at Longridge Restaurant. To start immediatelly. Please email CV to or phone us on to schedule a meeting.

Job Vacancies available in these countries.Contact now UAE(Dubai)Qatar,USA,UK,Germany,Australia,New Zealand,France,Finland,Canada,Mexico and many more countries. Salesman Saleswoman Waiter Driver Nanny Cook Cleaner Maid Nanny Cook Chef Cook Banker Bank Manager DHL Saleswoman Contractor Road Construction Woker General Labour Electrician Factory Workers Retail Health care and social assistance Architecture Lecturer Museum Worker Stockroom Assistant Scheduler Customer Assistant Admin & Clerical Permanent Vacancies Checkout Operator General Assistant News Operations Communications And Research Assistant Sales Advisor Customer Service Assistant - Pharmacy we have many positions which are not mentioned here.contact now theodorekeknepper@outlook.com contact now Thanks

Hie I'm Steve isaac jambaya a qualified chef looking for a job to start immediately I have a 2yrz experience working in a busy restaurant Contact me

This is Ongezwa Gcau 24 years old Female currently looking for a Job as a Chef in a Hotel or Restaurant. I'm a Qualified Chef with 4+years Experience in the industry and also international experience from China which I studied from Tourism College of Zhejiang in The City of Hangzouh

Island Cruises U.K This is to inform the public, that recruiting for new crew members is in progress. We seek the following position: Kindergarten Teacher, ESL Teachers, Deckhand, chef, bar-tender, chef, cook, waiter/waitress, stewart, casino dice dealer, casino receptionist, accountant/purser, deck security officer, janitor, baby sitter, OOW, AYI, 3rd Engineers/Mates, Electrician, Senior Restaurant manager, interior designers, photographers, barbers, hair stylist, plumber e.t.c Job Salary varies from £4,500GBP - £15,000GBP monthly. If you are interested to work with us in any position, please kindly send your resume/CV to our HR Manager, Mr. Lucas Patrice via email (islandcruises@sucmail.com) immediately Management Island Cruises U.K Yacht/Ship Workers Wanted

I am looking for a chef job.I have a Certificate in Culinary Arts, 1 year experience working at a Restaurant,I'm available anytime. You can contact me for my Cv.

We are looking for a very special person to help us starting Immediately with our Young family of 2 children, a boy and a girl. The children are Wonderful,fun and looking cute.Note that the job offer is located in United Kingdom, London. SALARY/WAGES ARE BELOW: AU PAIR/NANNY: £3000 Monthly (weekly allowance £100). HOUSE KEEPER: £2000 Monthly (weekly allowance £200). DRIVER:£3000 Monthly (weekly allowance £300). NURSE:£3000 Monthly (weekly allowance £200). CHEF: £3000 Monthly (weekly allowance £100) CLEANER: £1900 Monthly (weekly allowance £100) SECURITY GUARD: £3000 Monthly (weekly allowance £100) ELECTRICAL&MECHANIC: £3300 Monthly (weekly allowance £100) Serious Applicant's Contact Only : Email Address : brucemacarthy009@gmail.com Phone Number: +447035990891

Good-day,am  a Chef with 6years experience and looking for a job.Worked in 4 and 5* ala'carte and buffet fine dining environments.

Sakura is a Chinese and Suahi bar restaurant.  We are looking for a hard working and energetic chef to start at Harfield Village Branch. Job description: Experience needed. must b able to wrk shifts and work wll under pressure. If interested please send detail CV to Jason.

COME LEARN TO COOK: all Kitchen departments: Salads, Pizzas, pasta, Grilling, fish, breakfast, lunch, desserts, etc... in just 1 month Training is fully practical inside the restaurant Kitchen. AFTER TRAINING: Certificate will be issued + job assistance address: Multicareer offices, 9th floor Absa building cnr Pritchards/Harisson St in JHB phone

Chef Job - looking for a chef with 2-3 years experience in a busy kitchen. This is not a head chef position but a strong chef is needed for a busy restaurant located in Cape St Francis. Please send CV to jason.camons@gmail.com

Job description: ·          Prepares daily production list.  ·          Ensures that all Mise en Place has been done for all stations prior to service. ·          Ensures that kitchen staff follows all recipes and portions servings.  ·          Keeps kitchen, dish, and storage areas clean and organized.  ·          Places food and supply orders as directed.  ·          Receives product be verifying invoice and freshness of merchandise.  ·          Sets excellent customer service and work examples. ·          Actively participates as a member of the management team.  ·          Manages staffing levels throughout shift.  ·          Oversees kitchen labour and food cost to budgetary requirements.  ·          Performs additional responsibilities, although not detailed, as requested by the Chef at any time.  ·          Actively involved in the day to day running of the kitchen  ·          Able to help with hiring and training of new staff  ·          Able to work under pressure without supervision  ·          Organization and leadership skills.  ·          Team player  ·          Able to resolve disputes Skills required: ·          Qualifications from a reputable Training Institute essential  ·          Costing knowledge  ·          Good kitchen hygiene knowledge.  ·          A minimum of 5 years working as Head Chef ·          Good Communication skills (Both Verbal and Written)         ·          Banqueting and Restaurant experience

CHEF COURSE: R month. COME LEARN TO COOK and work in anyl Kitchen departments: Salads, Pizzas, pasta, Grilling, fish, breakfast, lunch, desserts, etc... in just 1 month AFTER TRAINING: Certificate will be issued + job assistance Training is fully practical inside the restaurant Kitchen. address: Multicareer offices, 9th floor Absa building cnr Pritchards/Harisson St in JHB phone

Job Summary: This position requires a technically focused, task orientated person who can work at high pace in a deliberate predictable manner with great attention to detail, who is highly creative with a passion for food; to assist with the day-to-day running of a kitchen section.   Minimum Experience or Qualification: ·         Diploma in Food Preparation and Culinary Arts ·         Must have at least 1 years experience in a 5* Hotel or Fine Dining Establishment ·         Neat with high regard for personal hygiene and presentation ·         Solid English verbal communication skills ·         Understanding and application of basic math calculations ·         Able to work flexible hours, weekends and holidays   Key Performance Objectives: ·         To ensure that section stock levels are correct and where required requisitioned in accordance with SOP ·         To ensure that Mise en place requirements are planned, actioned and handed over in accordance with SOP ·         All food prepared is done in accordance with recipes an RCH and LHW time standards ·         Section is set up and managed to maximise productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelines ·         Section’s WIF Stock is cleaned, organised, labeled and rotated in accordance with SOP   Remuneration: ·         Market related salary ·        Benefits include pension (7.5% company contribution + 7.5% employee contribution); optional Discovery Medical Aid (company pays 50% of premium); Discretionary Annual Bonus; Complimentary Staff Transport, Uniform, Laundry, Meal  

Job description: - Managerial experience in hospitality and banqueting industry - Vast knowledge of pastries and desserts Skills required: - Diploma in Professional Cookery or relevant qualifications - Qualifications in Patisserie and advantage - Matric - Strong communication skills - 6 Years experience - International experience a bonus 

Title: Junior sous chef Category: Category: Jobs > Restaurant & Bar jobs > Management Ad expiration: Description: Exciting career opportunity a restaurant in Franschhoek  Job Description: We are a Restaurant situated in Franschhoek main road and currently seek a new Jnr Sous chef. Duties include: Daily running and management of a kitchen team. You will be working alongside the Executive Chef and sous chef who is responsible for all menu design and correspondence with clients.   Staff management Stock control and ordering.  Required to work long hours,   Requirements: Two year accredited cooking diploma. Minimum two years industry experience.   Must be extremely organised, well spoken and able to perform under pressure. Expect irregular and long working hours during high season Must have own transport and drivers license. Province: Western Cape City: Franschhoek Education Level:  Grade 12 + Two year accredited cooking diploma Job Level: Jnr Sous chef Type: Permanent / Contract    

SOUS CHEF – EAST LONDON - Our client a highly reputable Hotel in East London has a vacancy for a Sous Chef. Only face to face interviews will be conducted, no skype or telephonic Requirements: Matric/Grade 12 with Mathematics Chef Diploma Proven track record Proficient in Microsoft Excel, Outlook, Word Min. 2 years’ experience as a Sous Chef Good Leadership skills and able to remain calm and work under pressure   Duties include: Ensure all sections are prepped, clean and prepare ingredients as required Cooking of meals Managing the kitchen during shift Recording of wastage Train and manage staff Ensure fridges are at correct temperatures Deal with guests’ complaints/enquiries and solve Assist Head Chef in maintaining of food cost through control in wastage, purchasing, storing, portion control Effective Stock control Work according to the SOP and Kitchen training manuals Ensure the food is according to standard before sending it out to the guest Maintain cleanliness in all the sections and the kitchen at all times Report any faulty equipment to your Seniors and follow up to ensure it is resolved Maintain the Health and Safety procedures of the Hotel Salary: market related (depending on experience) Application Process: Online applications will receive preference, ensure you upload a head and shoulder photo, alternatively e-mail CV to solutions@workafrica.co.za, use Job Title as a reference in the subject field.   Please deem your application as unsuccessful if you receive no feedback after 7 days. Additional Info: 2 to 5 years Salary: RNegotiable Job Reference #: 2485750052

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.

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

SOUS CHEF  - Live In Experienced and qualified Sous Chef required. The successful candidate would be required to assist with the management of the kitchen together with the Head Chef. The candidate will also be required to maintain and implement hygiene standards and assist with stock takes and staff training.   Minimum of 3 years experience in a Sous chef position in a formal Restaurant / Hotel. Strong personality that can think on their feet and work under pressure. Well spoken and well presented individual. Strong leader who have been in charge of employees before.   Must have grade 12. Formal cooking degree/diploma preferable. Experience in running functions of up to 250 pax at a five star level. Must be able to work under pressure Must be able to create, cost and maintain recipes. Must have strong general knowledge of food and kitchen procedures   Please note interviews will be held in Polokwane   Please provide a picture and references with your job application Due to high volumes of CV’s received, should you not hear from us within seven working days of sending your application, please consider your application for this particular position as unsuccessful.        

I am a 29 year old lady looking for a job as a Junior Chef or Chef assistant. I do have an City & Guilds Diploma in Culinary Arts. I am an hard worker who can work without supervision. Anyone interested can contact me Aidah on

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

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

hie am malawian man looking position as chef, guest house chef, i have good exprience as chef, am good on hot kitchen, i do alacarte, wedding, dinner, conctail, break fast, house cook, spit braii, nomal braii, and many more please contct me on my cell

Prestigious establishment based in the Stellenbosch area has a vacancy for a Chef to commence duties asap. Reporting to the Head and Sous Chef, the incumbent will be required to assist with creating spectacular dishes for their upmarket clientele. It is essential that the chef has knowledge and experience of the latest trends in the preparation of food. Duties will also include: Ensuring that Health and quality standards are adhered to Designing new dishes Stock control Ensuring an amicable working environment Job Reference #: SW002062/KR

Prestigious establishment based in the Paarl area has a vacancy for a Chef to commence duties asap. Reporting to the Head and Sous Chef, the incumbent will be required to assist with creating spectacular dishes for their upmarket clientele. It is essential that the chef has knowledge and experience of the latest trends in the preparation of food. Duties will also include: Ensuring that Health and quality standards are adhered to Designing new dishes Stock control Ensuring an amicable working environment Job Reference #: SW001836/KR

The Head Chef will be directly responsible for managing all kitchen functions including • Food Purchasing & Preparation • Maintenance of quality standards • Training of employees in methods of cooking preparation • Plate presentation • Portion and cost control • Health and safety • Sanitation and cleanliness Responsibility: QUALIFICATION: Chef diploma/National Diploma in food and beverage management is preferred EXPERIENCE: Minimum 5 years’ experience in similar role MAIN SKILLS: • Accurate stock control • Knowledge of food preparation and hygiene • Menu planning • Sound communication and interpersonal skills • Ability to prioritise • Strong attention to detail • Ability to foster a cooperative work environment OTHER: Be customer focused, friendly, enthusiastic and service driven Salary: RMarket Related (CTC) Job Reference #: Chef Consultant Name: Diana Dart

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.

Ensure that the production, preparation, and presentation of food are always of the highest quality. Ensure effective communication between staff by maintaining a secure and friendly working environment. Taking care of daily food preparation and duties assigned by the senior chefs to meet the standard and quality set by the Restaurant. Follows instructions and recommendations from immediate superiors to complete daily tasks. Coordinates daily tasks with the Sous Chef. Supervising Junior & Commis Chefs. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menu items, their recipes, methods of production and presentation standards. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Establishing and maintaining effective inter-departmental working relationships. Set an example to others for personal hygiene and cleanliness on and off duty. Personally, responsible for hygiene, safety and correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Consults daily with Sous Chef and Executive chef on the daily requirements, functions and about any last-minute events. Guides and trains the subordinates daily to ensure high motivation and economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotels service standards. Carry out any other duties as required by management. A relevant tertiary qualification would be an advantage. Job Reference #: CPT000540/MO