Fiesta head chef

HEAD CHEF / EAST COAST Qualifications & Experience: Chef Diploma or National Diploma in food and beverage Management is preferred Minimum of 3 years’ experience as Head Chef of an establishment, preferably Hotel  Primary Functions: Knowledge of Food preparation and hygiene Menu Planning Costing Managing all kitchen functions Training Staff Health and Safety Purchasing Staff Rostering Maintaining quality standards Key Performance Areas: Food preparation all delivered in a timely manner High Standards of Sanitation to me maintained Ensure daily stocktakes are conducted and recorded Ensure procedures followed to eliminate wastage, including stock rotation Provide regular training for the staff Personal Attributes: Sound communication and interpersonal skills Ability to prioritise Attention to detail Customer focused & service driven Salary - Market Related Application Process: Please apply ON-LINE or e-mail your CV and recent head & shoulder photo to solutions@workafrica.co.za. Please note that ON-LINE Applications will be given preference. If you don’t hear from us within 4 weeks of your application, please consider your application unsuccessful

We are looking for an experienced and qualified Head Chef to join the kitchen team of one of the Wineland’s most loved restaurants. KEY PERFORMANCE AREAS: * Control and direct the food preparation process and any other relative activities * Approve and “polish” dishes before they reach the customer * Plan orders of equipment or ingredients according to identified shortages * Arrange for repairs when necessary * Remedy any problems or defects * Oversee the work of subordinates * Comply with sanitation regulations and safety standards * Foster a climate of cooperation and respect between co-workers REQUIREMENTS: * Proven experience as head chef (3 -5 years preferably) * Exceptional proven ability of kitchen management * Ability in dividing responsibilities and monitoring progress * Outstanding communication and leadership skills * Up-to-date with culinary trends and optimized kitchen processes * Good understanding of useful computer programs (MS Office, restaurant management software, POS) * Qualification in Culinary science or related certificate SALARY R20 000 – R30 000 (Negotiable depending on experience) RESTAURANT OPERATING HOURS Monday - Sunday 08:00 – 21:00, shift work Please use the following reference number in the subject line of your email:  CR472 when applying for this position. Please submit your CV in Word Format.  Kindly consider your application unsuccessful should you not receive feedback within 1 week. Salary: R20000 - R30000 Job Reference #: CR472 Consultant Name: Mari Cardoso

Stellenbosch based hotel is seeking experienced head chef. R25K - R35K depending on experience. Please apply with CV and contactable references.

FIXED TERM CONTRACT – ONLY SA CITIZENS WILL BE CONSIDERED FOR THIS ROLE APPOINTMENT REQUIREMENTS • Grade 12 plus completed tertiary Chef Certificate/Diploma • Min 2 - 3 years previous working experience in fine dining kitchens & restaurants • Availability to work within opening hours (e.g., evenings, public holidays, weekends) • Excellent interpersonal and communication skills • Stress tolerance and able to work under pressure • Planning and organizing skills • The ability to liaise and work with various cultures and religions • Ability to maintain a professional working relationship with all departments • Attention to detail • Productivity and efficiency • Punctual & self-disciplined • Flexibility and accountability KPA’S • Preparing, cooking and presenting dishes within your speciality • Managing and training any demi-chef de parties or commis working with you • Helping the sous chef and head chef to develop new dishes and menus • Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety • Monitoring portion and waste control to maintain profit margins Competitive market-related salary on offer. To apply, please email CV’s to leniseb@kubekanye.com, stating your current gross ctc monthly salary + notice period

SOUS CHEF – EAST LONDON - Our client a highly reputable Hotel in East London has a vacancy for a Sous Chef. Only face to face interviews will be conducted, no skype or telephonic Requirements: Matric/Grade 12 with Mathematics Chef Diploma Proven track record Proficient in Microsoft Excel, Outlook, Word Min. 2 years’ experience as a Sous Chef Good Leadership skills and able to remain calm and work under pressure   Duties include: Ensure all sections are prepped, clean and prepare ingredients as required Cooking of meals Managing the kitchen during shift Recording of wastage Train and manage staff Ensure fridges are at correct temperatures Deal with guests’ complaints/enquiries and solve Assist Head Chef in maintaining of food cost through control in wastage, purchasing, storing, portion control Effective Stock control Work according to the SOP and Kitchen training manuals Ensure the food is according to standard before sending it out to the guest Maintain cleanliness in all the sections and the kitchen at all times Report any faulty equipment to your Seniors and follow up to ensure it is resolved Maintain the Health and Safety procedures of the Hotel Salary: market related (depending on experience) Application Process: Online applications will receive preference, ensure you upload a head and shoulder photo, alternatively e-mail CV to solutions@workafrica.co.za, use Job Title as a reference in the subject field.   Please deem your application as unsuccessful if you receive no feedback after 7 days. Additional Info: 2 to 5 years Salary: RNegotiable Job Reference #: 2485750052

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.

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

High End restaurant in Baywest Mall requires a junior chef to assist Head Chef in busy kitchen -Must be able to work shifts -Formal qualification or training toward -Familiar with kitchen hygiene and controls -Be familiar with health and safety protocols Have realiable transport

Do you want to travel the world and get paid. Dublin Bay Cruise is in Search of the following expertise: Chief Purser, Chief Engineer, Hotel Manager, Restaurant Manager, Head Plumber, Electricians, Bar tender, Waiter/waitress, kitchen staffs, chef, cooks, chef de partie, head chef, assistant guest relation manager, beauty therapist, Casino cashier, Casino Teller, casino dealer, casino manager, casino slot technician, casino host, cabin supervisor, housekeeping supervisor, nurses, cruise doctor, dentist, hairdresser/hairstylist, Nail stylist, spa receptionist, Deckhand, Massage therapist,e.t.c Applicant must be ready to travel and all expense covered by the company. Salary varies from 2500 to 10,500 GBP, depending on the experience and qualification of the applicant. Send your CV to hrdepartment@dublin.com. Regards, Dublin Bay Cruise London Office

Delaire Graff Estate is looking for a Chef Tournant who will be responsible for taking care of the daily food preparation, ensuring food quality and freshness and duties assigned by the Head Chef/Sous Chef to meet the standard and quality set by the restaurant and to work alongside the other chefs in the kitchen. Main responsibilities: Provides guidance to junior kitchen staff members, including but not limited, to line cooking, food preparation and dish plating; Oversees and organizes kitchen stock and ingredients; Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance; Keeps cooking stations stocked, especially before and during prime operation hours; Train and assess staff on the job; Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns; Monitor and maintain health and safety; Ensure that you are familiar with the weekly and daily reservations, events and menu requirements; Ability to work all sections, including pastry. Main requirements: Culinary Diploma/Certificate; Preferably 2 - 3 years previous experience in similar role; Own transport/Reliable transport; Leadership and management skills; Able to work in a team; Strong organizational skills; Attention to detail; Availability to work within opening hours (e.g., evenings, public holidays, weekends); Ability to work under pressure; Creative problem-solving skills.

We are in search of a candidate that has experience in the hospitality sector for an administrative role which will include the following duties: Computer literate - Word, Excel. Google cloud console, Sheets and Docs online. Must have previous experience in a similar role. Capturing of invoices on our POS system. Filing and organizing paperwork, invoices etc. Sorting out and organizing our Google Drive and making sure that all weekly invoices and other documents are sorted in a easy to understand way. Would be an advantage if the candidate has any social media marketing experience. Responsible to make sure that all current licenses and other applications are up to date and active. Salary and working hours will be based and determined on experience and after the candidate has been interviewed by the owner and head chef.

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: 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.

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.