Manager sous chef

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

We are currently looking for a employees to work at a prestigius Restaurant and Tasting Room Based in Paarl The ideal candidates should: have relevant experience or qualifications. 1.Chef De Partie Needs to have previous culinary experience or qualifications. 2.Sculler R25ph 3.Barista Barman R 25ph 4.Food and Beveragr Steward R25ph 5.CDP R33.64 6.Commis Chef 7.Exect Sous Chef Needs to have previous culinary experience or qualifications, include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations. Speak English and Afrikaans Be available week and weekends and throughout busy/peak seasons Grade 12/Matric Should you be interested in this position, please forward your CV to Nicole.Jacobs@adcorpblu.com

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.

Menu development, costing, production and selling Negotiating with suppliers Cost control HR related actions health and safety knowledge Liaising with guests

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

Energetic, enthusiastic, reliable, innovative Kitchen Manager/Chef required. Experience a pre-requisite.

We are looking for a Chef / Kitchen Manager, who will be working with a dietician to prepare food in a care centre. You will manage 8 kitchen staff working under you. You must show capabilities, leadership acumen and be prepared to work under pressure. You will be fairly remunerated for your hard work, including the 13th cheque. Kindly send your CV to siyocateringsales@gmail.com or call us at (051) 434 9734 or 060 848 6043.

Very busy restuarant, looking for chef/kitchen manager. Needs to be able to handle extreme pressure, while leading a team, ensuring high standards, not only in terms of food quality but also cleaning of kitchen, must follow all HACCP stantards. OWN TRANSPORT SHIFT WORK RELIABLE CONTACTABLE REFERRENCES EMAIL CV TO: humewood@mikeskitchen.co.za

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

Expirienced Sous Chef looking to relocate back to Eastern Cape, East London, have extensive experience with in the position, very good with HACCAP, menu ideas, cooking methods, and more currently based in Johannesburg contact number 0827050947 anele_booi@yahoo.co.uk for my cv

· Looking for a strong chef/kitchen manager with leadership capabilities · Knows how to work with in a budget · Knows wholesome food and experienced in cooking. Hands on in the kitchen. · Be proficient in Excel, Word and Office. · Sober habits. · Worked with a team of 20 or more. · HACCP compliant. · Prepared to work every second weekend. · Be able to follow instructions from Operations manager. · Someone who is a quick thinker and backs themselves · Someone who takes pride in their food and presentation · Knows how to do stock take and strict stock controls. looking for someone with at least 5 years experience in a similar role. remuneration based on your experience. Please email your CV to chefcraigandersson@gmail.com Please it must be in Word, or PDF. please email CV with photos of food if possible. DO NOT SEND IM INTERESTED …. EMAIL CV ONLY

Stellenbosch. An Independent award-winning village hotel needs a F&B / restaurant manager/ Chef to run the inhouse restaurant and the F&B department of the hotel. The ideal candidate can work independently and can be creative (within the guidelines of the owner) in building on the established brand. The restaurant has exciting possibilities for growth that must still be explored.The candidate must be proficient in the kitchen and professional in the running of the restaurant and F&B department. Restaurant serves breakfast and lunch and is operational from 7.00 – 17.00.Requirements: Matric plus relevant qualification in hospitality trade Own transport Fully bilingual – Afrikaans and English Willingness to work extended hours

Energetic and experienced chef wanted to join our team. We are opening a restaurant focused on serving healthy meals to a high end clientele.

Assistant Catering Manager with culinary skills urgently required for this Retirement Village in Polokwane area. Own car and license plus Hotel school trained or equivalent. 3yrs experience within the Hospitality industry or Contract Catering essential. Salary R12500.00.

We are looking for a professional Line Cook to prepare food to the exact chef’s specifications and to set up stations for menu. Line Cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities Set up and stocking stations with all necessary supplies Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Cook menu items in cooperation with the rest of the kitchen staff Answer, report and follow executive or sous chef’s instructions Clean up station and take care of leftover food Stock inventory appropriately Ensure that food comes out simultaneously, in high quality and in a timely fashion Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Requirements Proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook Excellent understanding of various cooking methods, ingredients, equipment and procedures Accuracy and speed in executing assigned tasks Familiar with industry’s best practices Culinary school diploma