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Junior Sous Chef - Pastry R8.5K Live in Plettenberg Bay I am looking for an experienced Junior Sous Chef - Pastry for a 5 star hotel in Plettenberg Bay. You must have knowledge in Bread & pastry making, a la carte Dessert & Petit Fours. You must have basic knowledge of the other stations in the kitchen. You must have good communication skills a team player and the ability to lead a team. You must have a culinary diploma. Please apply with a Full CV, recent photos to

JUNIOR SOUS CHEF CAMPS BAY Stunning waterfront Restaurant has an urgent vacancy for a Junior Sous Chef. Great working conditions and plenty scope for growth. Salary negotiable depending on experience. Please send a detailed cv and a recent photo to

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    

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

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

Looking for a Junior Sous Chef /Senior Chef de Partie for hotel in Johannesburg West Assist with menu planning Stock taking Standard Excel knowledge Basic costing skills Stationed in the hot kitchen Responsible for preparation of food Maintaining cleanliness and hygiene The position includes accommodation with water and electricity on property

Urgent vacancy for a Junior Sous Chef Camps Bay Full time Permanent position Email a detailed  cv and recent photo to

Busy Hout Bay Harbour restaurant is looking for a young dynamic experienced Junior Sous Chef with a passion for seafood. Requirements: Previous experience 3 to 5yrs in similar or same position; great communication & training skills; ability to work calmly & efficiently under pressure; self motivated & organized, commitment to quality service and food. Must be able to work shifts, nights & weekends. Own reliable transport. Preferably reside in the Southern Suburbs/ Southern Peninsula or Atlantic Seaboard. Suitable candidate should send a current CV with contactable references, along with a recent photograph - email Salary - Between R8 & Rpm depending on previous experience. Should you not have heard back from us within two weeks, please consider you application as unsuccessful.

I currently have a vacancy for a Junior Chef/Sous Chef at a well known Wine Estate on the outskirts of Stellenbosch. (R44) That salary on offer is negotiable depending on experience. This position would be ideally suited to someone who is looking to gain valuable experience from a  world renown Head Chef, and give your career a major boost by having the opportunity to work at this Organization under his guidance. Ideally you would need to reside locally, or have very reliable transport an live within a commutable distance. You will be required to work late shifts and there is not always public transport available late at night to all areas. If you meet the above criteria, please forward me an updated cv and a recent photo with all relevant contact details.

SOUS CHEF SALARY R PER MONTH GREEN POINT One of the top 4* / 5* Hotels based in Green Point has an exciting position to employ a Sous Chef. The Ideal Candidate Will Have:- Minimum Std. 10 (Grade 12) Hotel Qualification/Diploma preferable. At least 2 years experience in a 4/5 * Similar Sous Chef position. Fidelio knowledge – essential Excellent Communication Skills Computer Literate – Windows - essential Excellent Guest Relations Leadership skills Key Responsibilities:- Cover Executive Chef in his absence or where deemed necessary. To Manage and control budgeted profitability, maintaining a high standard of service, presentation and efficiency. Direct, co-ordinate and control all junior staff to ensure standards within your sections are maintained. Ensure that the personal appearance of all junior staff is of the highest standards i.e. clean uniforms, aprons, neck ties etc. Instruct and train all junior staff, with regard to menu’s, hygiene policies and procedures. To have a good thorough knowledge of all menus offered and help plan and implement new menus and ensure that the standards are mainted. The ability to report on daily basis to the executive chef on maintaining stock levels, food quality and staffing problems Ensure that all operating equipment is properly utilised by correct handling, storage and regular stock counts, in order to minimise losses. To be able to take initiative where necessary. Maintain the highest standard of personal hygiene. To be able to work under pressure. Responsible to operate within the policies and procedures as set out in the operating manual. Maintain and rotate stock levels and ensure that all stock needed everyday for operation is available. Place order and liaise with suppliers on a regular basis to obtain good quality stock Be familiar with the emergency/evacuation procedure Be familiar with Health and Safety procedure and Comply with NOSA Act. 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

Kendrick Recruitment is now seeking a strong Sous Chef for one of the most well known Wine Estates based in Stellenbosch. As Sous Chef you will be working closely with the Executive Chef in designing menu’s and the training of junior staff. You will need to possess excellent leadership skills and have a passion for this industry. To be considered you must have: ·      A Passion for cooking first and foremost and ambition to improve your skills ·      Excellent communication skills and the ability to communicate in English ·      Excellent interpersonal skills – Lead by example, mentor staff, interact with guests ·      Organisational skills - Ability to plan, coordinate, execute and follow up ·      Ability to work alone and as part of a team ·      Ability to multitask ·      Excellent time management skills ·      Ability to motivate yourself ·      Good wine knowledge, able to understand food & wine pairing   Requirements: ·      Computer literate ·      Basic knowledge of HACCP  and Hygiene ·      Well-travelled ·      Mature ·      Flexible We are looking for the successful candidate to have a formal cookery qualification along with 4 years experience in a 5* establishment or similar. Salary offered of R per month to the successful candidate. If you feel you have what it takes we want to hear from you, please send through your CV, references and food pictures… Good Luck!

We are looking for a junior sous chef to join our brigade, should be able to work all sections of kitchen and also be able to run pass with authority and follow guidelines set out by executive chef

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.

Junior Kitchen Management position available with Restaurant in Brooklyn. Candidates must have 2+ years kitchen management experience. Must have good general knowledge of food and of kitchen management procedures. Must be able to manage and order stock. Sous chef candidates will also be considered. Must be ambitious and willing to learn R 7 - 8k nett. Contact Quote Reference RAC02 when applying.

We are a growing restaurant and bar, recently opened in Fourways. We are looking for outstanding candidates that are hard working and have a passion for cooking. Main Duties: ·  To ensure that all stocks are kept under optimum conditions. ·  To ensure that all mise-en-place is always freshly prepared and on time. ·  To ensure that all dishes are being prepared to the correct recipe and to the correct quantity. ·  To ensure that all dishes reach the hot plate or passe correctly garnished, the correct portion and size, presented on the prescribed serving dish in the prescribed manner. ·  To ensure that his section is being kept clean and tidy at all times. ·  To ensure that junior cooks and trainees receive the right training and optimum guidance. ·  To ensure that any anticipated shortages are communicated promptly to the sous chef or head chef. · To ensure that no horseplay is allowed in his section and that all staff under his control are treated fairly and with courtesy. · To deputise in the sous chef's absence and take charge of the kitchen when directed to do so. · To attend training courses and seminars as and when required. · To strive to study management subjects in preparation for future advancement. Please reply to this ad with your CV and we will send you our application form to fill out. Stay Thirsty, Stay Curious

A Junior Chef Position has become available at a boutique Guest house in Paarl. The ideal candidate will have his own transport and be experienced in working a lunch and dinner shift. The lunch is a la carte restaurant and dinner a set menu that changes daily. If you have the below qualities and experience then please apply Cook menu items in cooperation with the rest of the kitchen staff Set up and stock stations with all necessary supplies Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Answer, report and follow executive or sous chef’s instructions Have full knowledge of all menu items, daily features and promotions Strive to improve food preparation and presentations Ensure that food comes out simultaneously, in high quality and in a timely fashion Enforce strict health and hygiene standards Maintain a positive and professional approach with co-workers and customers Requirements Proven working experience in a similar role / establishment Excellent understanding of various cooking methods, ingredients, equipment and procedures Accuracy and speed in executing assigned tasks Familiar with industry’s best practices