Culinary arts

Education: Formal culinary qualification (e.g., Diploma in Culinary Arts or Professional Cookery Certificate). Experience: At least 3-5 years of experience in a professional kitchen, with a focus on banqueting or large-scale event catering. Luxury Hospitality: Experience in a 5-star boutique hotel or fine dining establishment is highly advantageous. Technical Skills: Strong knowledge of food preparation techniques, plating styles, and banquet service execution. Hygiene & Safety: Understanding of HACCP standards and kitchen health regulations. Teamwork & Leadership: Ability to work in a fast-paced environment and support junior chefs. Flexibility: Willingness to work evenings, weekends, and public holidays based on event schedules. Attention to Detail: A passion for excellence in food presentation and quality.

Candidate Requirements: Must have a minimum of 3 years' experience as a Head Chef in a luxury lodge environment. Culinary degree or equivalent qualifications from a recognised institution. Strong creativity and passion for culinary arts, with a focus on diverse cuisines and modern cooking techniques. Must be able and experienced in using ice cream machines, pressure cookers, sous vide machines etc. Exceptional leadership and communication skills, with the ability to inspire and motivate a team. Knowledge of local and international food trends, sustainable practices, and dietary preferences. Good knowledge of planning, budgeting, and departmental administration. Excellent attention to detail, excellent hygiene principles. Team player with positive attitude, enthusiasm, and emotional control. Excellent time management and self-discipline, interpersonal & problem-solving skills. Live in position including meals and uniform. Leave cycle 6 weeks on and 2 weeks off.

Key Responsibilities: Lead and manage all kitchen operations, ensuring consistent, high-quality food service. Develop and execute diverse, creative, and seasonal menus for buffets, sharing platters, harvest tables, and à la carte options. Supervise, train, and mentor kitchen staff, ensuring a collaborative and efficient work environment. Maintain food safety, cleanliness, and hygiene standards in compliance with health regulations. Oversee inventory control, ordering, and stock management to ensure cost-effective operations. Work closely with the management team to plan and implement catering for special events or larger group bookings. Ensure all dishes are prepared with care, using fresh, local ingredients to meet the lodges premium standards. Requirements: Proven experience as an Executive Chef or in a senior kitchen leadership role, within a luxury or high-end hospitality setting. Strong background in creating buffet-style, family-style, and à la carte menus. Exceptional leadership, communication, and organizational skills. In-depth knowledge of food safety and sanitation standards. Ability to work under pressure and manage a high-volume kitchen. A passion for culinary innovation with an understanding of current food trends. Strong budgeting, cost control, and inventory management skills. A degree or diploma in Culinary Arts or related field is preferred.

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

Pastry chef A degree or diploma in culinary arts / pastry Min 3 years’ experience in pastry chef An extensive repertoire of pastry and confectionary techniques and trends Strong leadership and communication skills Able to function as part of a team or on your own Able to work in a fast-paced environment with challenging deadlines Willingness to work on weekends and public holidays Own transport Valid SA ID / workers permit Available immediately Please send CV and contactable references to: alicia@sanria.co.za

Pastry chef A degree or diploma in culinary arts/ pastry Min 3 years’ experience in pastry chef An extensive repertoire of pastry and confectionary techniques and trends Strong leadership and communication skills Able to function as part of a team or on your own Able to work in a fast-paced environment with challenging deadlines Willingness to work on weekends and public holidays Own transport Valid SA id / workers permit Available immediately Please send cv and contactable references to: info@sanria.co.za

Key Responsibilities: Lead the preparation, production, and presentation of pastries, cakes, desserts, and other baked goods. Ensure all pastries are produced to the highest standards of taste and visual appeal. Assist in creating seasonal menus and special dessert offerings that align with the lodges dining concept. Supervise and train junior pastry team members, ensuring they adhere to high-quality standards and operational efficiency. Maintain cleanliness, organization, and proper hygiene in the pastry section. Monitor and manage pastry inventory, ensuring ingredients are stocked and stored correctly. Ensure adherence to all health, safety, and food handling regulations. Collaborate with other kitchen teams to ensure smooth service and consistent food quality. Requirements: Formal culinary training or qualification in pastry or baking. Proven experience as a Pastry Chef de Partie or in a similar role within a high-end or luxury hospitality setting. Strong knowledge of pastry techniques, dessert preparation, and presentation. Creative, with an eye for detail and a passion for innovation in pastry arts. Ability to work efficiently and calmly under pressure in a fast-paced environment. Leadership skills to supervise and guide junior pastry team members. Excellent organizational skills and the ability to manage inventory and kitchen operations. Understanding of food safety and sanitation standards in a professional kitchen.