Executive chef town

Executive Chef position available at popular The Gallery Restaurant, Wedding & Events Venue in Queenstown. Live in accommodation part of package. Single person of sober habits. Experience as an Executive Chef/Head Chef of 3yrs – 5yrs. Position available immediately Only experienced Executive Chefs may apply. Please email C.V to herman@thegallerykomani.com and annerie@thegallerykomani.com

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.

Ensure that the production, preparation, and presentation of food are always of the highest quality. Ensure effective communication between staff by maintaining a secure and friendly working environment. Taking care of daily food preparation and duties assigned by the senior chefs to meet the standard and quality set by the Restaurant. Follows instructions and recommendations from immediate superiors to complete daily tasks. Coordinates daily tasks with the Sous Chef. Supervising Junior & Commis Chefs. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menu items, their recipes, methods of production and presentation standards. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Establishing and maintaining effective inter-departmental working relationships. Set an example to others for personal hygiene and cleanliness on and off duty. Personally, responsible for hygiene, safety and correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Consults daily with Sous Chef and Executive chef on the daily requirements, functions and about any last-minute events. Guides and trains the subordinates daily to ensure high motivation and economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotels service standards. Carry out any other duties as required by management. A relevant tertiary qualification would be an advantage. Job Reference #: CPT000540/MO

We are an online advertising company based in South Africa. Our services includes advertising on: Social Media- social sharing: With this we advertise you information on groups and pages making your information reach your target audience much faster. other services my include creating brochures, flyers, banners and more for a better online presents. Online Classifieds: We don't just advertise on our website but rather on multiple online classified websites. If you want to make yourself visible to clients and customers this is something for you. Online business directories and listing: We will list you business on multiple online directory websites and your listings will remain there for clients and customers to search the internet and find you. SOME KEY BENEFITS 24 Hour Visibility Cost Efficient Marketing Improved Outreach Building Brand Reputation and Awareness Flexibility Become apart of the digital advertising age.

New and Used Car Sales Executive – Paarl, Cape Town Energetic and on the ball, Sales Executive required for a dealership in Paarl. Requirements: Grade 12 Min of 5 years’ experience in relevant industry Computer literate Proven track record with good references, and target driven Valid driver’s licence To apply send your updated CV, driver’s license and recent photo to amyjobs@wcp.co.za Responsibility:..... Salary: Rmarket related Job Reference #: ASAD0928 - sales Paarl Consultant Name: West Coast Personnel

Experienced Sushi Chef Restaurant in small coastal town is looking for a sushi chef with at least 2 years experience. Must be able to work alone and under pressure. Must be willing to relocate and to start immediately. Forward CV to whatsapp no 0662061196 or email delre@mweb.co.za

Restaurant in small coastal town is looking for a sushi chef with at least 2 year’s experience. Must be able to work alone and under pressure. Must be willing to relocate and to start immediately Forward CV to Whatsapp no 0662061196 or email delre@mweb.co.za

We are looking for a Parts Sales Executive with 2 years experience. Are you currently working in a Motor Dealership or Parts Store in a rural town in Mpumalaga or elsewhere and willing to relocate to Secunda ? Please send your CV plus last 4 months Salary Documents to info@mcrecruit ONLY IF YOU HAVE THIS TYPE OF EXPERIENCE. Salary: R17 OOO COST TO COMPANY Consultant Name: Mike Cotterell

We are looking for a Sales Executive with Pre Owned experience and selling in excess of 6 cars per month. Packages are dependent on your last 6 months salary advice's and we will make it very difficult for the best in town not to accept. Please send your CV and last 6 months salary advises to info@mcrecruit.co.za Salary: RNEGOTIABLE ON EXPERIENCE Consultant Name: Mike Cotterell

Hotel restaurant workers required to live and work in United States. Sales Lead Mobile Team Lead HR Director Full-Time Sales Associate Equestrian Director Guest Services/Entry level Front Desk Clerks Porters Concierges Housekeeping Room Service Waiter/Waitress Kitchen Staff Supervisor of Guest Services Front Desk Supervisor Housekeeping Supervisor Kitchen Manager Restaurant Manager Executive Chef Marketing and Advertising Accounting Purchasing Event Planner Assistant Hotel Manager Hotel Manager Host/Hostess Cashier Busser Headwaiter/Waitress Sous Chefs Chefs/Head Chefs/Executive Chef Food Prep Massage Therapist Aesthetician Nail Technician Spa Attendant/Assistant Massage Therapist Lifeguard Beach attendant Cruise ticket sales Fishing guide Hunting guide Nature tour guide Parasailing worker Towel attendant Waiter/waitress Restaurant host Bartender Diving coach Snorkeling guide Boat rental cashier Cook Dishwasher Steward/Porter Host/hostess Amusement park ride operators Please contact us with your CV for more information regarding the job offer.

Key Responsibilities Oversee daily kitchen operations, ensuring efficiency and high-quality food preparation. Manage and train kitchen staff, fostering a culture of excellence and teamwork. Ensure all dishes meet the hotel's five-star standards in presentation, taste, and consistency. Monitor inventory, control food costs, and minimize waste. Work closely with the Executive Chef to develop innovative menus and seasonal dishes. Maintain strict hygiene, health, and safety standards in accordance with regulations. Supervise kitchen equipment maintenance and ensure proper functionality. Collaborate with suppliers to source premium ingredients while managing costs. Handle kitchen budgeting, scheduling, and operational planning. Requirements Proven experience as a Kitchen Manager, Head Chef, or Senior Sous Chef in a luxury hotel or fine dining establishment. Strong leadership and people management skills. Ability to work under pressure in a high-paced environment. Extensive knowledge of food safety regulations and kitchen hygiene standards. Excellent organizational and problem-solving skills. Experience with inventory management and cost control. Strong communication skills to liaise with staff, management, and suppliers. Flexible to work shifts, weekends, and public holidays as required.

We are looking for experienced chefs, level chef departie up to Executive Chef, to join us from middle November till middle December in Doha, Qatar to prepare and produce and serve the guests at the Pan Arab Soccer Tournament. This is the dry run for the FIFA World Cup in 2022, and there would be the opportunity for you to also come to that event. You need to have experience in high volume production, you need to be flexible and you need to be able to work long days. It's an adventure and could lead to many more events in the future. Please sedn me your complete CV, with picture and at least 2 references. With many thanks

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: Assist the Executive Chef / Head Chef in the following tasks, assuming full responsibility in their absence. Managing, leading, and training of the kitchen staff in line with the food directive, ensuring food preparation to the highest standard. Effective Kitchen Administration to minimize shortages and wastage and effective stock control, assuming full responsibility of any shortages, wastage, and variances. Meet mandated cost through creativity and robust stock and accounting systems. Perform effective asset management to ensure that all company assets are maintained in the best possible condition. Review and analyse monthly accounts, highlight and account for problem areas and ensure appropriate action is taken to rectify these problems. Ensure that the Kitchen cleanliness and hygiene is of the highest standard. Maintain fridges and stores to ensure they are clean and stocked at the correct levels. Implement, monitor, and maintain constant communication between the Kitchen, Management and Front of House staff. Check that meals and functions are set up to standards. Attend meetings when required. Provide effective leadership through professional man-management and encouragement of all subordinates, including mediation. Quality check taste and presentation of dishes to ensure the excellent standard of the food. Ensure that portion size and plating of food are controlled to avoid wastage and maintain a high standard. Ensure that all food is being prepared to the highest standards. Ensure efficient work with the focus on completing the task within the time available and to the standard set. Requirements: Grade 12 A formal culinary qualification At least 4 6 years experience in a luxury 5* environment Sound knowledge of food preparation and Kitchen hygiene. Knowledge and understanding of all dietary and religious requirements. Knowledge of menu compilation and international and up-to-date market trends. Knowledge and understanding of stock procedures and control. Knowledge of product and supply. Knowledge of planning, budgeting, and departmental administration. Good knowledge of creating, implementing, and maintaining written control documents and training manuals. Basic knowledge of accounting principles, such as assessing P&L statements or forecasts.