CHEF VACANCIES

Category:

Sous Chef

Busy Leading Wedding Venue / Hotel – Centurion – Gauteng.

5 years Sous Chef experience required in a  busy Conference / Banqueting & Wedding Hotel .

Have relevant traceable culinary qualifications & traceable references.

International experience.

Be fully computer literate and have excellent menu composition skills.

Be able to multi task under pressure and have a uncompromising approach to excellence.

Working closely with the Food and Beverage Team to ensure clear open communication between the departments.

Training and facilitating growth of kitchen staff.

It’s imperative that the applicant has strong organizational and leadership skills.

Be able to motivate subordinates and maintain a positive working environment under stressful conditions, at times.

Be highly innovative, methodical and a self motivated individual.

 Salary R 20 000 including company benefits.

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Sous Chef.

4* Resort Hotel Drakensberg

Chef’s qualification with 3 years 4* Sous Chef experience in 4* Hotel required.

Strong on Conference & Banqueting cuisine.

To assist the executive chef in the profitable running of the kitchen.

To manage and being responsible for the kitchen during the executive chef ‘s absence.

Excellent Guest Relations skills required.

To assist in planning menus according to the budgeted food cost.

Working closely with the Food and Beverage Team to ensure clear open communication between the departments.

Training and facilitating growth of each individual in the Kitchen.

Excellent understanding of kitchen procedure and timing requirements, good planning and organizational skills

A passion for food and kitchen-related duties and be determined to grow in this area

Good communication skills

Salary R 17 000 – R 18 000 including accommodation.


 

Sous Chef.

World Class 5*Game Lodge – Mpumalanga – KNP area

To assist the executive chef in the profitable running of the kitchen adhering to the

Company’s policies and procedures. To ensure that a courteous and efficient service is provided to the guest.

To assume full responsibility of the kitchen, during the executive chef ‘s absence.

Chef’s qualification with 3 – 4 years 5* Lodge or Boutique Hotel experience required.

Staff Training.

To assist in planning menus according to the budgeted food cost and to liaise with the

Lodge Manager/General Manager.

To ensure that all dishes are being prepared to the correct recipe in the correct quantities.

To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.

To assist in maintaining a high standard of cleanliness at all times.

To keep all stocks securely and under the correct conditions applicable to each type of commodity stored.

To assist in constantly training all staff to effect good portion control and pleasing presentation of all dishes.

To ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff

who are ill or injured receive the correct treatment or are not allowed to work.

Must be strong in hygiene control and safety procedures in the kitchen

Must be familiar with menu planning

Must be familiar with the costing and control of food and relevant stock

Must have good communication skills at all levels

Excellent Guest & Staff Relation skills required.

Salary R 12 000 negotiable including accommodation.

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Senior Sous Chef.

Exquisite multi award winning 5* Game Lodge – Western Cape.

Chef’s qualification with 4 years 5* Game Lodge cuisine experience required.

To assist the executive chef in the profitable running of the kitchen.

To manage and being responsible for the kitchen during the executive chef ‘s absence.

Excellent Guest Relations skills required.

Chef’s qualification with 4 years 5* Game Lodge experience required.

3 years Fine Dining experience required.

To assist in planning menus according to the budgeted food cost.

All costing, month end stock takes, financials and ordering of stock.

Management of the different Kitchen outlets at the Lodge.

Extra Ordinary Dining options in and around the Lodge.

Working closely with the Food and Beverage Team to ensure clear open communication between the departments.

Training and facilitating growth of each individual in the Kitchen.

Rostering, timekeeping and Internal Relations of all staff in the Kitchen.

Involvement in Marketing and showcasing the food on offer for site inspections and media visits.

Special menus for special occasions such as Valentine’s Day, Christmas Day etc. Salary

Excellent understanding of kitchen procedure and timing requirements, good planning and organizational skills

A passion for food and kitchen-related duties and be determined to grow in this area

Good communication skills

Salary above market related – negotiable including accommodation.

Apply for this Position