Hospitality

Kitchen Assistant

Phakisa Group·Gauteng, south-africa·Full Time·Part-time
HospitalityFull TimePart-time
-

Position Overview

  • We are looking for a reliable, hardworking, and enthusiastic Kitchen Staff member to join our team. The successful candidate will assist with the daily preparation and running of the kitchen, ensuring that food is prepared efficiently and that high standards of cleanliness, hygiene, and food safety are maintained.

Key Responsibilities

  • Assist with food preparation, including washing, peeling, cutting, and portioning ingredients.
  • Assist chefs and kitchen staff with daily kitchen operations.
  • Prepare basic meals and assist with plating and serving when required.
  • Maintain cleanliness and hygiene throughout the kitchen and food preparation areas.
  • Wash and sanitise dishes, utensils, equipment, and work surfaces.
  • Ensure food is stored correctly and according to food safety requirements.
  • Assist with receiving, unpacking, and storing kitchen stock.
  • Monitor stock levels and report shortages to the Kitchen Manager or Supervisor.
  • Follow food safety, hygiene, and health and safety procedures.
  • Assist with cleaning kitchen equipment and maintaining an organised workspace.
  • Dispose of waste correctly and maintain a clean working environment.
  • Work effectively as part of a team and assist colleagues when required.
  • Perform any other reasonable duties related to kitchen and food service operations.

Requirements

  • Grade 12.
  • Previous experience in a kitchen, restaurant, hotel, catering, or food-service environment will be advantageous.
  • Basic knowledge of food preparation and kitchen hygiene.
  • Ability to work in a fast-paced environment.
  • Good communication and teamwork skills.
  • Reliable, punctual, and hardworking.
  • Good attention to detail.
  • Ability to follow instructions and procedures.
  • Willingness to work flexible hours, including weekends and public holidays where required.
  • Physically fit and able to stand for extended periods.

Personal Attributes

  • Friendly and respectful.
  • Hardworking and dependable.
  • Team-oriented.
  • Willing to learn.
  • Organised and responsible.
  • Able to work under pressure.
  • Committed to maintaining high standards of cleanliness and hygiene.

Key skills

Matric

At a glance

Company

Phakisa Group

Location

Gauteng, south-africa

Employment

Full Time

Experience

Valid until

Not specified

Created

October 14, 2026

More opportunities

Similar roles you might like

Kitchen Manager (gauteng, Benoni)

ANEW Hotels & Resorts

Gauteng, south-africa

full-time

Minimum Requirements: Matric Completed diploma in Professional Cookery Proven experience as a Kitchen Manager or similar role (minimum 5 years) The ability to communicate and collaborate effectively with team members and client Strong knowledge of food safety and sanitation standards Excellent leadership and organizational skills Ability to work in a fast-paced environment under pressure Culinary expertise and cooking techniques knowledge Financial management and cost control abilities Communication and interpersonal skills Technology proficiency for inventory and reporting systems Physical stamina for kitchen operations Good knowledge of plus point system. Great knowledge of food cost and menu planning Strong management skills Strong conferencing experience is essential Roles and Responsibilities: Staff Management Coach, mentor, train, and supervise kitchen staff including sous chefs, cooks, and kitchen assistants Schedule shifts and delegate tasks effectively to optimize productivity Monitor staff performance and provide constructive feedback Conduct performance evaluations and development planning Implement training programs for culinary skills and safety protocols Foster a positive and collaborative kitchen environment Manage disciplinary actions when necessary Build team morale and maintain high engagement levels Operations & Quality Control Ensure consistent food quality and presentation standards Maintain compliance with health and safety regulations Oversee food preparation and cooking processes Apply all Brand Standards as per SOPs Monitor kitchen workflow and efficiency Implement quality control systems Coordinate with restaurant management for service excellence Maintain recipe standardization and portion control Inventory & Budgeting Manage inventory levels and order supplies as needed Monitor food costs and minimize waste through effective controls Work within budget constraints and optimize kitchen efficiency Negotiate with suppliers for optimal pricing and quality Track key performance indicators for cost management Implement inventory rotation systems Analyse usage patterns and adjust procurement accordingly Prepare cost analysis reports Sanitation & Safety Enforce cleanliness and hygiene standards throughout kitchen operations Conduct regular inspections and maintain comprehensive records Ensure proper food storage and labelling protocols Implement HACCP principles and food safety management systems Coordinate equipment maintenance and cleaning schedules Monitor temperature controls and food safety procedures Train staff on safety protocols and emergency procedures Ensure compliance with local health department regulations Communication & Collaboration Coordinate with front-of-house staff for smooth service delivery Communicate effectively with vendors and suppliers Report to upper management on kitchen performance metrics Support special events and catering requirements Participate in management meetings and strategic planning Menu & Innovation Management Implement new recipes and cooking techniques Monitor food trends and guest preferences Conduct cost analysis for menu items Support promotional activities and special events Ensure menu compliance with dietary requirements Maintain recipe documentation and specifications Administrative Management Maintain accurate records and documentation systems Prepare operational reports and performance metrics Manage kitchen equipment and maintenance schedules Ensure regulatory compliance and audit readiness Monitor labor costs and productivity measures Implement standard operating procedures Coordinate with other hotel departments

16 days ago

Head Chef Live-in Employment

RMV Recruitment Solutions

North West, south-africa

full-time

The Opportunity An exciting opportunity is available for an experienced, creative and hands-on Head Chef to take responsibility for the lodge's kitchen operations and overall culinary offering. The successful candidate will lead the kitchen team, oversee menu planning and food preparation, maintain exceptional presentation and hygiene standards and ensure that guests receive a consistently memorable dining experience. This position requires a strong culinary leader who can balance creativity, guest satisfaction, staff development, stock control and food-cost management within a remote luxury lodge environment. Key Responsibilities Culinary Operations Take overall responsibility for the day-to-day operation of the lodge kitchen. Plan, prepare and oversee high-quality meals for lodge guests. Develop and maintain seasonal menus aligned with the lodge's standards and guest expectations. Ensure consistency in food quality, presentation, portion control and service delivery. Supervise breakfast, lunch, high tea, dinner and special dining services. Coordinate bush dinners, private dining experiences, celebrations and special events. Ensure that all meals are prepared and served according to required timelines. Remain actively involved in food preparation and service during busy operational periods. Maintain high culinary standards across all guest and staff meals. Menu Planning and Guest Requirements Design creative and varied menus suited to a luxury safari lodge environment. Incorporate fresh, seasonal and locally available ingredients where possible. Cater for dietary requirements, food allergies and guest preferences. Develop vegetarian, vegan, gluten-free and other specialist menu options where required. Liaise with front-of-house employees regarding guest requirements and special occasions. Ensure that dietary and allergy information is communicated clearly to the kitchen team. Adapt menus according to occupancy levels, available stock and operational requirements. Maintain accurate recipes, portion specifications and presentation standards. Kitchen Team Leadership Lead, supervise and motivate the kitchen brigade. Allocate daily duties and ensure that employees understand their responsibilities. Conduct daily kitchen briefings and operational handovers. Assist with staff rosters, leave planning and shift allocation. Train and develop chefs, commis chefs and kitchen assistants. Monitor employee performance, productivity, conduct and presentation. Promote teamwork, accountability and professional kitchen discipline. Address minor performance concerns and escalate serious matters to senior management. Lead by example and maintain a calm, professional approach during busy services. Support succession planning and skills development within the kitchen team. Food Cost and Stock Control Manage food costs in line with approved budgets and operational targets. Monitor portion sizes, wastage, spoilage and stock variances. Plan food purchases according to menus, occupancy forecasts and stock levels. Approve kitchen requisitions and assist with supplier orders. Receive and inspect food deliveries for quality, quantity and freshness. Conduct and oversee regular stock counts. Ensure that all food products are stored, labelled and rotated correctly. Implement effective first-in, first-out stock-control procedures. Maintain accurate stock, wastage and breakage records. Identify opportunities to improve cost efficiency without compromising quality. Kitchen Hygiene and Compliance Maintain excellent food-safety, hygiene and sanitation standards. Ensure compliance with applicable health and safety requirements. Monitor kitchen cleaning schedules and ensure that all areas are maintained correctly. Ensure that fridges, freezers and storage areas are kept at the required temperatures. Maintain accurate temperature, cleaning and food-safety records. Ensure that all kitchen equipment is used safely and maintained correctly. Report equipment faults, hazards and maintenance concerns promptly. Ensure correct handling, storage and disposal of food products. Promote environmentally responsible practices and minimise unnecessary waste. Ensure that employees comply with uniform, grooming and personal-hygiene standards. Guest Experience Engage professionally with guests when required. Obtain guest feedback and respond positively to culinary requests. Assist with creating personalised dining experiences for repeat, VIP and special-occasion guests. Handle food-related complaints promptly and professionally. Work closely with the F&B Duty Manager and lodge management team to maintain exceptional service standards. Ensure that each dining experience reflects the quality and character of the lodge. Administration and Reporting Prepare kitchen reports, stock reports and food-cost information. Assist with kitchen budgets and expenditure monitoring. Maintain accurate supplier, ordering and delivery documentation. Support invoice checking and stock reconciliation. Prepare occupancy-based production plans. Attend departmental and management meetings when required. Provide clear operational handovers. Maintain recipe files, menus, training records and kitchen documentation. Report staffing, stock, equipment and operational concerns to lodge management Requirements Minimum Requirements Matric or Grade 12. A recognised culinary qualification from an accredited institution. At least five years' professional culinary experience. Previous experience as a Head Chef, Executive Sous Chef, Senior Sous Chef or similar senior kitchen leader. Previous experience within a luxury lodge, safari lodge, boutique hotel, resort or high-end hospitality environment. Experience managing a kitchen team and supervising multiple levels of kitchen employees. Strong menu-planning, food-preparation and presentation skills. Proven experience with food-cost management, purchasing, stock control and waste reduction. Experience catering for dietary requirements, allergies and specialist menus. Sound knowledge of food hygiene, health and safety and kitchen compliance requirements. Strong administrative and reporting abilities. Computer literacy, including Microsoft Office. Ability to work under pressure and maintain consistent standards. Willingness to live on-site in a remote game-reserve environment. Willingness to work shifts, weekends, public holidays, early mornings and evenings. A valid South African driver's license would be advantageous. Skills and Competencies Strong culinary leadership. Menu development and recipe creation. Creative food presentation. Kitchen-team management and development. Food-cost and budget control. Stock management and purchasing. Strong planning and organisational ability. Exceptional attention to detail. Guest-focused service delivery. Problem-solving and decision-making. Ability to remain calm under pressure. Strong communication and interpersonal skills. High food-safety and hygiene awareness. Hands-on and solution-focused management style. Integrity, reliability and accountability. Flexibility and adaptability. Ideal Candidate Profile The ideal candidate will be a passionate and experienced culinary professional who combines creativity with strong operational and financial discipline. They must be comfortable leading from the front, working alongside the kitchen team and taking ownership of all culinary standards. The successful candidate should be able to create memorable guest experiences while controlling costs, developing employees and maintaining excellent food-safety standards. This role is suited to someone who enjoys working in a remote lodge environment and understands the flexibility, commitment and teamwork required within luxury safari hospitality.

3 months ago