Pastry commis chef

Looking for commis chef with own reliable transport Mostly day time position but the odd evening functions Must be a team player Please forward cv in word format

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

I am opening a bakery in Fort Beaufort and looking for a pastry chef to sort of manage the day to day runnings of the business. I am looking for someone who knows the basic skills of baking normal bread. I am just investing by adding capital to my business and not being involved with the day to day duties of this business. Interested candidates can WhatsApp Thabiso on 078 352 1300

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

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

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

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

Responsibilities: Assist as needed in the pastry kitchen. Ensure consistency in the preparation of all menu items in according to recipes Assisting with deliveries. Complete daily checks of all mis-en-place to ensure freshness and quality standards. Maintain proper rotation of products to minimize wastage/spoilage. Have full knowledge of all menu items, daily features and promotions. Ensure the cleanliness and maintenance of all work areas, utensils and equipment. Follow all safety and sanitation policies when handling food and beverages. Requirements: Culinary Certificate/Diploma. Preferably 1- 2 years previous experience as Pastry Commis Chef in a 5* property Excellent interpersonal- & communication skills. Ability to maintain a professional working relationship with all departments. Attention to detail. Productivity & Efficiency. Self-disciplined. Ability to cope under pressure.

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.

Experience Pastry chef needed for 5 star Hotel Minimum of 3 years experience in a pastry position in the kitchen Strong personality that can think on their feet and work under pressure. Strong leader who have been in charge of employees before. Must have grade 12. Formal cooking/ pastry degree/diploma preferable. Experience in a la carte and banqueting preparation in pastry. Previous experience with chocolate and sugar work Creative individual needed with passion for pastry section. Candidate will be required to: Train and motivate pastry chefs. Manage the a la carte and banqueting pastry pass on a daily basis. Create and maintain recipes. Daily meetings and handovers, stock counts and mise-en-place. Maintain and achieve food costing targets. Maintain hygiene standards in your section.

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.

This is a great opportune moment for exotic candidates(outside UNITED STATES) who wish to work here in the U.S in different skills such as Primary Skill Labour(PSL), Secondary Skill Labour(SSL) and Semi Skill Labour(SSL2) under the management of our company . Our company is eager to employ successful candidates to occupy the vacant position in the company here in DENVER, United STATES. The OXFORD Hotels United States requires workers. Qualified persons should contact us immediately for job placement. Language Requirements: Any of English, French, Spanish, Italian,and Dutch Employment Type: Full Time Yearly Salary: Unspecified Preferred Language of Resume/Application: English AVAILABLE POSITIONS ——————- CONFERENCE & BANQUETING OPERATIONS MANAGER DEMI CHEF DE PARTIE CHEF DE PARTIE FOOD & BEVERAGE TEAM MEMBERS STORE KEEPER CONTINENTAL/INTERCONTINENTAL DISHES COOK & CHEF ACCOUNT MANAGER ACCOUNTANT ACCOUNT AUDITOR CASHIER BANQUET SALES EXECUTIVE BANQUET SALES COORDINATOR CASINO F&B BAR CAPTAIN WAITER/WAITRESS BARTENDER HOST/HOSTESS ASSISTANT MANAGER OF FRONT OFFICE RECEPTIONIST CASINO & F&B FLOOR MANAGER CASINO F&B BAR SUPERVISOR CASINO F&B WASHER SERVICE STYLIST DOOR PERSON LOBBY ASSISTANT PART-TIME GUEST RELATIONS ASSISTANT FIRST AID WARDER QUALIFIED NURSES ASSISTANT FLOOR HOUSEKEEPER COMMIS HOUSEKEEPING SERVICES COORDINATOR ROOM ATTENDANT CLEANER SECURITY PERSONNEL FOREIGN/INTERNATIONAL LANGUAGE TRANSLATORS AND TEACHERS RESERVATIONS CLERK RESERVATION MANAGER BEAUTY THERAPIST MASSEUR/MASSA GIST SPA RECEPTIONIST ELECTRICAL ENGINEER MECHANICAL ENGINEER MARKETING ASSISTANT MARKETING ADVISER BUSINESS ANALYST CAFÉ ATTENDANT CAFÉ MANAGER COMPUTER OPERATOR INTERNET SERVICE EXPERT PHOTOGRAPHY Application process-please send us your documents by email: 1). Resume 2). Recent photo 3). Passport Copy Management The OXFORD Hotels, Denver UNITED STATES hr.oxfordhotels@gmail.com

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.

The Human Resource Department of the Waldorf Hilton Hotel London, wishes to inform the general South African about the current hospitality job vacancies existing at the Waldorf Hilton Hotel here in United Kingdom.Furthermore, experience and qualified candidates are urgently needed to work on The Waldorf Hilton Hotel, which is located here in London. VACANCIES; Barman / Bartender, Translator, Kitchen Assistant, Chef, Front Office Assistant, Receptionist, Assistant Guest Relations, Room Attendant, Operator Service, Computer Operator, Massage Therapist , Cleaning, Commis, Waiter/Waitress. PLEASE NOTE THE FOLLOWING REQUIREMENTS: Employment Type: Full Time. Monthly Salary: £3,000GBP and above depending on level of experience. Preferred Language of Resume: English Years of Work Experience: One year minimum. Interested person should forward his/her current CV/RESUME via email to the Human Resource Manager of the Waldorf Hilton Hotel for fast processing of application and consideration. Email: waldorfhotel.career@gmail.com Signed Management The Waldorf Hilton Hotel.