Menu health

Menu development, costing, production and selling Negotiating with suppliers Cost control HR related actions health and safety knowledge Liaising with guests

Corporate Catering for Blue Chip Company The ideal candidate MUST meet the following requirements: 3-5 years from RESTAURANT/HOTEL/CATERING - no fine dining experience required Must have extensive admin experience - ordering stock, menu costing, stock control, equipment maintenance Excel proficiency is critical Must have staff management experience in a kitchen Must be willing to do Front of House duties Able to get to work for 7.00 Mon-Fri Duties: Responsible for all breakfast and lunch prepping Plan breakfast special’s 3 days before, to ensure sufficient stock Check that the hygiene level is up to standard. Oversee buffet set up Relieve the Front of House Manager for 1-2 hours daily Daily stock-takes for all food, maintenance of kitchen equipment Ongoing maintenance of kitchen equipment with an outside supplier if necessary Temperature control sheets & all sheets required for the new month Set up cleaning schedules Food storage procedures Pest control Food illness report First aid Food complaint feedback form Oil collection certificate and letter Retention samples Menu costings for lunch buffet & all functions Hygiene spread sheets Stock ordering from suppliers Liaison with health and safety representative Total hygiene control in all kitchen areas, store rooms and fridges as per cleaning schedules and daily check lists Total cleanliness of all kitchen equipment and serving equipment Monitor personal hygiene and cleanliness of uniforms Assist with Hygiene training Full staff management of 32 Functions (30 pax – 300pax) Assist with function prep where needed Assist with function set up and ensure display is up to standard required. Function costings and menu preparation Email cv's:

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

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  

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

Trained and qualified chef and hospitality manager. Front house and function experience. Experience with Stock purchase and control. Experience in managing large kitchen and staff. Conversant with Health and Safety regulations. First aid certificate. Experience with menus and menu planning.

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

Our client has an urgent position for a HEAD CHEF who would be responsible for all kitchen functions. Qualifications & Experience: Chef Diploma or National Diploma in food and beverage Management is preferred Minimum of 5 years’ experience Primary Functions: Knowledge of Food preparation and hygiene Menu Planning Stock Control 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 focussed & service driven Salary R15 000 – R18 000 Application Process: To apply for the above-mentioned position, please apply ON-LINE or e-mail your CV to service@workafrica.co.za. Please note that ON-LINE Applications will be given preference. If you don’t hear from us within 2 weeks of your application, please consider your application unsuccessful Additional Info: 4 to 5 years Salary: RR15000 to R18000 Job Reference #: 2969090414

FOOD AND BEVERAGE MANAGER / WILD COAST – THIS IS A LIVE- IN POSITION – Our client requires a professional Food and Beverage Manager who is specialized in forecasting, planning and the controlling of the ordering of food and beverages for the ala carte restaurant. The successful Candidate will be required to manage the finances related to the whole process of purchasing food and drink for the hotel premises. “Purchasing” includes sourcing, ordering, costing & pricing.   Minimum requirements 5 years minimum experience in managing food and beverage or similar role Needs to be highly proficient in MS Word, Excel & POS systems (SEMPER), WhatsApp & Facebook Customer oriented approach Excellent communication, interpersonal and leadership skills Critical thinker and problem-solving skills Team player Good organizational and time-management skills Brilliant multi-tasker Code 08 License and own vehicle Command of the Xhosa language (would be an added advantage)   Duties and Responsibilities Plan, forecast and execute food and beverage orders Process customer complaints patiently Check food and beverage supplies and place orders when needed Track and order shipments Communicate and build strong relationships with vendors Adhere to food, health and safety standards Plan, hire, train, oversee and manage the members of staff Oversee and supervise the welcoming of customers Always strive towards an exceptional customer experience Stock control Duty Rosters Advertising Specials Organising Live Music and Bands Organising Promotions Training of Barmen, Waiters & Cleaning Staff Menu Development Salary: R12,000 – R15,000 including food & laundry Application Process: Online applications will receive preference, please ensure you include a head and shoulder photo, alternatively e-mail your CV using the Job Title as a reference to Solutions@workafrica.co.za If you don’t hear from us within 3 weeks of your application, please consider your application unsuccessful Additional Info: 5 to 10 years Salary: RR12000 to R15000 Job Reference #: 3924388596

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

FOOD AND BEVERAGE MANAGER / WILD COAST – THIS IS A LIVE- IN POSITION – Our client requires a professional Food and Beverage Manager who is specialized in forecasting, planning and the controlling of the ordering of food and beverages for the ala carte restaurant. The successful Candidate will be required to manage the finances related to the whole process of purchasing food and drink for the hotel premises. “Purchasing” includes sourcing, ordering, costing & pricing.   Minimum requirements 5 years minimum experience in managing food and beverage or similar role Needs to be highly proficient in MS Word, Excel & POS systems (SEMPER), WhatsApp & Facebook Customer oriented approach Excellent communication, interpersonal and leadership skills Critical thinker and problem-solving skills Team player Good organizational and time-management skills Brilliant multi-tasker Code 08 License and own vehicle Command of the Xhosa language (would be an added advantage)   Duties and Responsibilities Plan, forecast and execute food and beverage orders Process customer complaints patiently Check food and beverage supplies and place orders when needed Track and order shipments Communicate and build strong relationships with vendors Adhere to food, health and safety standards Plan, hire, train, oversee and manage the members of staff Oversee and supervise the welcoming of customers Always strive towards an exceptional customer experience Stock control Duty Rosters Advertising Specials Organising Live Music and Bands Organising Promotions Training of Barmen, Waiters & Cleaning Staff Menu Development Salary: R12,000 – R15,000 including food & laundry Application Process: Online applications will receive preference, please ensure you include a head and shoulder photo, alternatively e-mail your CV using the Job Title as a reference to Solutions@workafrica.co.za If you don’t hear from us within 3 weeks of your application, please consider your application unsuccessful Additional Info: 5 to 10 years Salary: RR12000 to R15000 Job Reference #: 3924388596 Consultant Name: Claire O'Reilly

Hi every one Am fine dinning chef. with vast knowledge in running kitchen am looking for job am a holder of diploma in culinary arts. health n safety and butler certificates. very gd in menu planning. budget control. stock manegement and waste control, HACCP. am all kitchen rounder with excellent baking skills. am ready to lead your kitchen team. CV, valid work permit, References available on request ready to relocate feel free to contact or whatsapp me after lockdown on 0681974700 or email chefernest1@yahoo.com

Hi every one Am fine dinning chef. with vast knowledge in running kitchen am looking for job am a holder of diploma in culinary arts. health n safety and butler certificates. very gd in menu planning. budget control. stock manegement and waste control, HACCP. am all kitchen rounder with excellent baking skills. am ready to lead your kitchen team. CV, valid work permit, References available on request ready to relocate feel free to contact me or whatsapp 0681974700 or email chefernest1@yahoo.com

We are currently looking for 4 Cooks based in Embalenhle or Evander. Successful candidates will go through a probation period of 3 months thereafter will sign a 1year contract. Work days will be provided in form of a work schedule which will be issued by the manager Responsibilities The Employee’s principle duties will include: 1. Prepare all the ingredients for the day as per menu daily requirements. a. Chopping, peeling vegetables as per requirements for the day. b. Portioning. 2. Innovative approach to food preparation. 3. Setting up workstations with all needed ingredients. 4. Cleaning all cutlery and crockery. 5. Ensure great presentation by dressing dishes before they are served. 6. Maintain a clean environment in and around the food preparation area. 7. Ensure all food and other items are stored properly, 8. Check the quality of the ingredients. 9. Ensure that the storerooms are always kept clean. 10. Handle and maintain the fridge. 11. Maintain high standards of hygiene. 12. Ensure that the food sample sheet is filled correctly. 13. Ensure that food samples are kept in the fridge as per health authorities’ requirements. 14. Prepare salad dressings, dips and sauces. 15. Control and minimize waste. 16. Weigh, measure, mix and prepare ingredients according to the recipes.

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