Chef de Partie/ Junior Sous


Salary: R6500 live in

Area: White River - Mpumalanga

Qualified chef with at least 5 years experience. Dedicated and passionate with the abiity to think outside the box. Must be able to create exceptional dining experiences.

- Preparing and cooking of cold, hot and desserts

- Menus are buffet, a la carte and set menus

- Assisting with stock control

6 days off per month

Head Chef


Salary: R12 000 live out

Area: White River - Mpumalanga

    Qualified chef with at least 5 years experience in a similar position. Own transport. Must be prepared to work shifts including night shifts.

    - Overseeing kitchen operations and staff

    - Stock control and admin

    - Ensuring all health, hygiene and safety standards are maintained

    - Training and managing of staff


Senior Chef


Salary: R15 000 - R20 000 DOE - Live in

Area: Addo - Eastern Cape

    Formally qualified Chef with a minimum of 3+ years experience as an Executive or Senior/Head Chef . Experience in a 5* establishment is preferable. Own car and drivers licence essential.

    - Running of the kitchen

    - Manag of staff and stock

    - Creating, planning and costing of menus

    - Overseeing hygiene/safety procedures

    - Wastage control

    - Ensuring stock is properly stored


Sous Chef


Salary: R10 000 live in

Area: Grahamstown - Eastern Cape

    Qualified Sous Chef with at 4 - 5 years experience in 5* kitchens. Must have strong management capabilities. Good computer skills. Creative and passionate

    - Assisting with menu costing and planning

    - Preparing of meals / dishes

    - Menu planning and preparation

    - Stock control

    - Supervising and training and of Chefs

    - Running of shift

    6 weeks on and 2 weeks off


Head Chef


Salary: R12 000 live in

Area: Hoedspruit (Limpopo)

    Professional Cookery Diploma is essential. Good Leadership skills. Ability to work well within a team and independently. Strong communication skills. Skills as a Sous Chef. Must have held a similar position within a Lodge environment previously.

    - Preparing of meals for Breakfast, Lunch, Dinner Service as well as High Tea and Conference/Function catering and bar snacks

    - Hygiene maintenance

    - Quality and portion control

    - Assisting with stock control, wastage management and stock takes

    - Menu planning

    - Orders when required

    - Interacting with guests

    - Training, leadership of Junior Chefs and Scullery staff

    - Assisting with food cost management and control


Senior Chef


Salary: Market Related

Area: Zambia

    Exciting opportunity for a qualified Chef to work in a beautiful remote location. This is a chef's/experienced caterer role and would be expected to be hands on in the kitchen. Must be well versed in different dietary requirements and know how to adapt menus accordingly.

    - Overseeing and implementing the menus (being able to change menus with what is in season) - have own plot to grow fresh produce

    - Raising food standards at 2 camps and doing training onnew food items and oversee Chefs

    - Setting new menus

    - Local Zambian Chefs will do most of the meal preps and cooking

    - Guidance and meal planning

    - Meals done are: Morning Tea, Brunch, Afternoon Tea, Dinner as well as Bush Brunches at one of the Camps

    - Wil be asked to assist in hosting certain meals like afternoon tea and bush brunches



Executive Sous Chef


Salary: R15 000 live in

Area: Limpopo

    Matric. Culinary School graduate. 3 years experience in a similar position at a 5 star lodge or hotel. First rate culinary skills. Sound knowledge of food safety management. Drivers licence essential. Computer literate - MS Word, MS Excel, Outlook. Our client is looking for a creative, positive Executive Sous Chef, who has a passion for food, a keen eye for detail and a stickler for food safety.

    -Preparing of food to the highest level of food quality, taste and presentation

    - Purchasing

    - Overseeing all food storage

    -Managing the day to day operation of a busy kitchen catering to over 300 covers daily

    - Controlling food cost

    - Creating and managing of HACCP plans

    - Managing the kitchen in the absence of the Executive Chef

    3 weeks on and 1 week off



Executive Chef


Salary: R20 000 live in

Area: Hoedspruit

    Qualified Chef with fine dining experience. At least 2 years experience as an Executive Chef. Creative and passionate. Previous experience in a lodge kitchen ideal. Excellent communication skills

    - Taking full responsibility for the kitchen

    - Menu compilation and costing

    - Training and managing staff

    3 weeks on and 1 week off




Chef De partie


Salary: R6 000 live in

Area: Hoedspruit - Limpopo

    Formally qualified chef with 2 - 3 years experience in a 5* Lodge / restaurant. Fine Dining / A La Carte experience.

    - Taking full responsibility for assigned section

    - Preparing meals to 5* standards

    - Portion and wastage control

    3 weeks on and 1 week off


Head Chef


Salary: R13 000  - Live in

Area: Sabi Sands - Mpumalanga

    Qualified Chef with previous experience as a Head/Senior Chef at a Lodge or Hotel. Must be able to present healthy, innovatinve, modern dishes. Excellent communication skills.

    - Menu planning

    - Ordering and controlling of stock

    - Supervising and training of staff

    - Preparing food

    - Minimizing shortages, wastages, etc.

    42 days on and 14 days off



Senior Chef de Partie


Salary: Negotiable live in

Area: Clanwilliam - Western Cape

    Relevant tertiary culinary qualification. Minimum 3 years experience in a 5* environment. Must have all round experience in all sections of the kitchen. Valid drivers licence essential.

    - Mainly responsible for HIgh Teas

    - Ensuring all health, safety and hygiene standards are maintained

    - Stock control

    24 days on and 8 days off


Sous Chef


Salary: R16 000 - R20 000 Live out

Area: Hermanus - Western Cape

    Diploma or equivalent in related field. Experience at senior management level. Exposure to menu engineering and food costing. Working knowledge and understanding of all cooking techniques. Excellent interpersonal and communication skills. Effective dispute resolutions.

    - Assisting Executive Chef with management of all kitchens

    - Overall management of a kitchen brigade

    - Effective planning of rosters for all kitchen staff

    - Achieving budgeted food cost of all areas

    - Overseeing food purchases

    - Extensive menu planning and costing

    - Staff management inclusive of IR, performance management, training etc.

    - Managing and improving staff productivity

    - Overseeing relevant stock takes and monitoring of stock rotation 


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