Exec Chef.
Award winning 5* Boutique Hotel – Polokwane.
We are looking for a strong Executive Chef to train and motivate kitchen staff members,
We are looking for an Executive Chef that will be responsible for overseeing all culinary operations within the establishment, ensuring the delivery of high-quality
food and exceptional dining experiences.
Will be responsible to develop menus, manage kitchen staff, maintain food safety standards, and control costs, all while upholding the restaurants or hotel’s brand standards.
Minimum of 3 years experience in a head chef position in a 5 star environment.
Fine Dining experience absolutely essential
Manage the a la carte and banqueting pass on a daily basis,
Design and Implement recipes,
Daily meetings and handovers with staff, Staff rostering,
Maintain and achieve food costing targets.
Maintain and implement hygiene standards.
Under take monthly stock takes.
Running and control of the hotel breakfasts.
Salary R 35 000 Live out
Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.
Senior Sous Chef.
World Class ultra 5* Game Lodge Limpopo
Requirements.
– Diploma or other formal qualification in Culinary Arts
– Minimum of 5 years’ experience in a senior culinary role within a 5-star lodge or hospitality environment
– Proven leadership experience managing kitchen brigades
We are looking for an experienced Sous Chef to oversee the culinary operations of the hotel, responsible for menu planning, food preparation, and kitchen management.
This role involves leading and training kitchen staff, ensuring high standards of food quality and presentation, and maintaining compliance with health and safety regulations.
The Sous Chef will collaborate with other departments to create memorable dining experiences for a la carte guests, including special events, conferences, and themed dinners.
Strong leadership, creativity, and organizational skills are essential, along with extensive culinary experience and a passion for innovative cuisine.
Budget management and inventory control are also key responsibilities.
2. Key Performance Areas of this position include:
– Stay up to date with changes in industry standards, policies, and best practices
– Run daily kitchen shifts and conduct pre-shift briefings in collaboration with front- and back-of-house teams
– Manage guest interactions relating to menu requests, dietary requirements, and special occasions, ensuring clear and timely communication with the Lodge team
– Ensure all food prepared and served, presentation, and service according to standards
– Adhere to and enforce standardized recipes, portion control, and plating standards across the kitchen brigade
– Maintain an organised system for cyclical menus, recipes, and kitchen documentation
– Oversee daily kitchen operations, ensuring all records and administrative duties are completed accurately and timeously
– Ensure compliance with all food safety, hygiene, security, and health & safety legislation and internal policies
– Monitor, manage, and motivate kitchen staff during preparation and service
– Assist with stock control, ordering, food costing, and wastage management
– Support all kitchen sections to ensure seamless service delivery and an exceptional, personalised guest dining experience
– Train, mentor, and develop junior chefs to maintain high performance and consistency
3. Competencies required:
– Excellent spoken and written English comprehension
– Working knowledge of Microsoft Office
– Strong understanding of food costing, stock control, and wastage management
– Professional conduct with reliable and responsible personal habits
– Strong leadership ability with the capacity to perform under pressure
– Valid driver’s license
– Sound knowledge of Food & Beverage service principles
Salary R 22 000 – R 25 000 per month including accommodation.
Please Note – While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.