Chef lodge kitchen weddings

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.

Paterson - Our client in the Hospitality industry is seeking an Executive Chef.The responsibilities include:2- 3 years experience working as an Executive Chef.Menu planning.Receiving and managing stock orders.All kitchen administration.Direct back of house operations and managing cooks.Food preparation and service for functions, weddings, and the restaurant.Manage staff and oversee production of high-quality food.Ensure safety, cleanliness, and sanitation of kitchen.Provide various support to all FOH and BOH staff during shifts.Develop and organize BOH through cleaning, maintenance, equipment care and ordering/receiving.This is a live in position.If you are not contacted within two weeks of applying, please consider your application unsuccessful

Our client in the Hospitality industry is seeking an Executive Chef. The responsibilities include: 2- 3 years experience working as an Executive Chef. Menu planning. Receiving and managing stock orders. All kitchen administration. Direct back of house operations and managing cooks. Food preparation and service for functions, weddings, and the restaurant. Manage staff and oversee production of high-quality food. Ensure safety, cleanliness, and sanitation of kitchen. Provide various support to all FOH and BOH staff during shifts. Develop and organize BOH through cleaning, maintenance, equipment care and ordering/receiving. This is a live in position. If you are not contacted within two weeks of applying, please consider your application unsuccessful.

Key Responsibilities: Oversee all kitchen operations, ensuring high culinary standards and consistency. Design and execute seasonal menus that reflect local and international cuisine. Manage food preparation, presentation, and portion control. Ensure strict adherence to food safety, hygiene, and lodge standards. Manage kitchen budgets, stock control, and supplier relationships. Train, mentor, and supervise kitchen staff. Collaborate with lodge management to enhance the guest dining experience. Minimum Requirements: Professional culinary qualification or equivalent experience Minimum three to five years experience as a Head Chef in a luxury lodge or fine dining establishment Strong leadership and team management skills Knowledge of international cuisine, menu planning, and dietary requirements Experience with kitchen budgeting, stock control, and supplier management Strong organizational and problem-solving abilities Ability to work in a remote environment and adapt to lodge life Benefits: Competitive salary package Accommodation and meals provided Opportunities for career growth within an established lodge group Work in a unique and inspiring natural environment

Key responsibilities include: Leading and managing the kitchen team, ensuring smooth operations and the highest quality of food preparation and presentation. Developing and updating menus to align with lodge standards and guest preferences. Estimating food requirements, managing inventory, and controlling food and labour costs. Planning and organizing staff rosters to ensure adequate coverage in all kitchen areas. Training, coaching, and evaluating kitchen staff performance, identifying development needs, and conducting regular training sessions. Maintaining the highest standards of hygiene, health, and safety practices in the kitchen. Overseeing stock control, conducting monthly stock takes, and reporting variances to the accounting department. Ensuring compliance with company values and maintaining a positive and disciplined work environment. Requirements: Proven experience as an Executive Chef or Head Chef, ideally in a high-end or luxury hospitality setting. In-depth knowledge of all kitchen sections and culinary techniques. Strong leadership skills with the ability to manage, motivate, and train a team. Expertise in menu creation, food cost management, and inventory control. Excellent understanding of health and safety regulations and food hygiene practices. Ability to multitask, with strong organizational and time management skills. Exceptional communication and interpersonal skills. Strong commitment to quality and attention to detail. Ability to work under pressure and maintain high standards consistently. Previous experience working in a remote or lodge-based environment is an advantage.

Duties: Oversees and supervises kitchen staff as required. Actively cooking and training on pastry menus. Assists with pastry menu planning, inventory, and management of supplies a Ensures that all pastries and baked goods are of high quality, and that the kitchen is in good condition. Keeps station clean and complies with food safety standards. Ensure that all pastry chefs are working as a team Assists with overseeing and directing all aspects of Pastry Kitchen Operations. Assist in upholding all pastry kitchen systems, standards, and service to the highest level. Assist in managing staff and their work performance Requirements: Matric Formal culinary qualification At least 5 years Pastry Chef experience at a 5* Lodge / Hotel Excellent pastry knowledge Decision Making Skills Ability to work unsupervised Ability to produce good quality basic food. Understanding of health and safety. Understanding of basic food hygiene practices. Commitment to quality. Ability to multitask Attention to detail. Time management, organizational & interpersonal skills.

Key Responsibilities: Lead and manage the kitchen team to deliver exceptional food quality and service. Design and implement menus that align with the lodges brand and guest expectations. Ensure strict adherence to health, safety, and hygiene regulations. Maintain kitchen inventory, order supplies, and manage food costs. Collaborate with lodge management to create dining experiences that exceed guest expectations. Oversee preparation and presentation of food, ensuring consistency and quality. Train and mentor junior kitchen staff to enhance their skills and performance. Requirements: Proven experience as a Head Chef, preferably in luxury hospitality or a 5-star environment. Formal culinary education or relevant qualifications. Exceptional culinary skills, creativity, and attention to detail. Strong leadership and team management skills. Knowledge of local and international cuisine and dietary restrictions. Ability to work under pressure while maintaining high standards. Experience in managing kitchen budgets, food costs, and inventory. Passion for delivering outstanding guest experiences in a luxury setting. Ability to adapt to a remote, dynamic, and unique working environment.

This is a World Class^ 6* Conservation lodge in the Kalahari so extremely remote but very beautiful. We are looking for a formally trained CDP who specialises in Fine dining pastries and desserts. This is for a refined chef who can produce highly creative sweets for World class visitors used to the very highest standards. and not just a 'baker' Full accomodation, medical clinic, water and lights and provident fund. The kitchen demands extremely high standards but this is your chance to step up your career to the next level *Desired Skills: * * Hospitality * Pastry * Fine Dining * Desserts preparation *Desired Work Experience: * * 2 to 5 years *Desired Qualification Level: * * Diploma *About The Employer: * A World class Conservation lodge in the Northern Cape

Small lodge in white River is re opening and requires an experience chef to join the team. Must have 5 years experience in a hospitality kitchen and have contactable references from previous employers. Please send CV to 0793133580 via whatsapp