Breakfast Chef

Intellistaff Outsourced Services

Franschhoek, south-africa

Our Client is looking for a Breakfast Chef to join their team.Location: FranschhoekAbout Job Known for sophisticated escapes and unique guest experiences, the ever-expanding luxury hospitality portfolio offers dynamic career opportunities to positive, vibrant and energetic individuals. The Breakfast Chef takes full responsibility for breakfast service to ensure that high-quality food is presented to guests with the effective management of the breakfast service team at The Dining Room. This role is vital to ensure consistency at each breakfast service. It requires a strong focus on food preparation, station set-up and stock control. Ensure all guests are cared for individually, meeting all individual needs, strictly adhering to dietary requirements, and preparing meals accordingly. Ensure the food served meets the expected standards, maintaining high brand reputation. Check daily and weekly restaurant bookings forecast to ensure the proper ordering and planning is done in conjunction with the Head Chef. Report any complaints, concerns, or operational requirements to the Head Chef & F&B Manager including faulty or new equipment requests to optimise offering and operations within the kitchen team. Ensure all breakfast items are seasonal, fresh, and organic as per established vision and standards. Buffet set-ups and replenishment to be executed exactly every day. Maintain strong communication with the Front of House teams to ensure precise and timeously delivery of each order. In conjunction with the Hotel Front Desk, to note all special requests and specific breakfast service details are recorded on the PMS system for next day or future stays. Ensure that breakfast box orders are prepared fresh and packaged according to established standards. Review breakfast menus annually and make the necessary recommendations for seasonal or annual improvements with detailed monitoring and record keeping of fast-moving items vs items that are being wasted. Conduct daily team briefings and ensure all duties are carried out with all staff members duly informed of daily specials, out-of-stock items, and seasons/replacement items. Assist the Head Chef in checking staff attendance, grooming, and personal hygiene. Ensure breakfast service is adequately staffed by monitoring the daily occupancies closely. Responsible for assisting the Head Chef with duty rosters and delegating staff duties, including coverage for holidays, sickness, and absenteeism. Supervise and coordinate activities of CDP’s, Commis Chefs, and Interns to ensure efficient and smooth food service. Work alongside CDP’s, Commis Chefs, and Interns to enhance kitchen efficiency. Spend as much time as possible cooking, leading the section, and providing hands-on training for junior team members. Monitor and manage kitchen costs, including food, labour, and equipment maintenance, to achieve financial targets. Control costs by minimizing spoilage and waste while ensuring portion control. Similar experience within a 5-star Hotel and or fine dining restaurant. Excellent knowledge of food and beverage service standards. Strong knowledge of kitchen management, food costing and inventory control. Ability to confidently operate within a fast-paced environment Strong leadership abilities to guide junior kitchen staff. A relevant culinary qualification Preference will be given to candidates from Franschhoek and neighbouring areas Desired Skills: Breakfast Chef Morning Sous Chef Breakfast Specialist /

8 days ago

Head Chef

Helderberg Personnel

Western Cape, south-africa

full-time

Responsibilities Include But Are Not Limited To: Creating and developing menus for the various food offerings, ensuring they reflect the specified style and cuisine of each entity Costing all dishes accurately and submitting costings within agreed deadlines Developing customised menus for Estate functions and events Ensuring all kitchen staff are thoroughly trained in the preparation and execution of the menu Training and guiding staff on the correct preparation and presentation of all food offerings Leading, motivating and managing the kitchen team to maintain consistently high standards Managing food costs and expenses in line with agreed budgets Overseeing the ordering of all food stock and ensuring appropriate stock levels are maintained Conducting accurate monthly stock counts and ensuring effective stock control Maintaining strong and professional relationships with suppliers Ensuring impeccable standards of food preparation, health, safety and hygiene at all times Monitoring the quality, consistency and presentation of all dishes leaving the kitchen Ensuring efficient kitchen operations within a busy hospitality environment Maintaining a high focus on customer satisfaction and culinary excellence Leading by example through a hands-on approach, professionalism, reliability and a strong work ethic Criteria Proven experience as a Head Chef or Sous Chef within a busy, upmarket establishment, ideally catering for approximately 80 covers Excellent culinary skills with a particular flair and passion for Italian cuisine Experience in an open-kitchen environment will be advantageous Strong menu development and food-costing knowledge Proven experience managing food costs, stock control and supplier relationships Excellent leadership skills with the ability to motivate, develop and discipline a small kitchen team Strong organisational skills with excellent attention to detail High focus on customer satisfaction and consistently maintaining quality standards Impeccable health, food safety and hygiene standards Honest, hardworking, enthusiastic and reliable Impeccable sense of responsibility with the ability to take ownership of the kitchen operation Ability to remain calm, organised and effective in a busy, high-pressure environment

9 days ago

Chef De Partie - Pastry (ph0002)

The President Hotel

Western Cape, south-africa

full-time

This opportunity is specifically suited to a Chef de Partie - Pastry or very strong Demi Chef de Partie - Pastry with recent, hands-on pastry kitchen experience who can confidently take ownership of a pastry section, maintain exceptional standards and deliver consistent quality across a busy 349-room hotel operation, including restaurants, buffets, banqueting, conferences, functions and special events. If pastry is your craft, you have a strong eye for detail and presentation, and you thrive in a professional, high-volume pastry kitchen environment, this opportunity is for you. Minimum Requirements Relevant Culinary or Pastry qualification or recognised professional chef training Minimum 2 to 3 years' recent, relevant pastry kitchen experience Solid experience at Chef de Partie - Pastry level or strong Demi Chef de Partie - Pastry level ready to progress Previous experience within a 4-star or 5-star hotel, luxury resort, high-end restaurant or high-volume pastry kitchen highly advantageous Strong practical experience in the preparation and production of pastries, desserts, cakes, breads and baked goods Good knowledge of pastry techniques, baking methods, ingredients and pastry production processes Strong attention to detail with excellent presentation, finishing and plating skills Ability to confidently manage and take ownership of an assigned pastry section Experience preparing pastry items for restaurant service, buffets, banqueting, conferences and functions advantageous Strong understanding of mise en place, portion control and production planning Sound knowledge of food safety, hygiene and HACCP standards Ability to maintain quality, consistency and presentation during high-volume production and service Strong organisational and time-management skills Ability to work effectively under pressure as part of a professional kitchen brigade Ability to guide and support Demi and Commis Chefs within the pastry section Creative approach with an interest in current pastry and dessert trends Ability to work shifts, weekends and public holidays Professional grooming, presentation and a disciplined approach to work South African citizen or holder of a valid South African work permit A fully updated CV with a professional, recent profile image and contactable reference details is essential What You'll Be Doing Taking responsibility for the daily preparation and production of pastries, desserts, cakes, breads and baked goods Preparing and presenting pastry items according to established recipes, quality and presentation standards Ensuring all pastry mise en place and production requirements are completed accurately and on time Supporting pastry production for restaurants, buffets, banqueting, conferences, functions and special events Maintaining exceptional consistency, flavour, texture and presentation across all pastry items Taking ownership of your assigned pastry section and ensuring it is fully prepared for service Working closely with the Sous Chefs and wider kitchen brigade to ensure smooth and efficient kitchen operations Supporting the development of new desserts and pastry items as the hotel continues its journey toward luxury Guiding and supporting junior chefs within the pastry section Maintaining effective portion control, stock rotation and storage procedures while actively minimising waste Maintaining exceptional food safety, hygiene and HACCP standards at all times Keeping the pastry section clean, organised and operating efficiently throughout production and service Supporting other areas of the kitchen when required during high-volume periods Contributing to a positive, professional and disciplined kitchen culture Living our values of Teamwork, Respect, Innovation, Accountability, Passion and Integrity Deadline:10th October,2026

14 days ago

Commis Chef

Newmark Hotels

Western Cape, south-africa

full-time

Job Advert Summary The Commis Chef is a junior role designed to build foundational culinary skills while ensuring cleanliness, organization, and teamwork across all kitchen operations. This role embodies Calm, Confident, Warm, Precise (CCWP) principles and contributes to the seamless guest experience by assisting senior chefs and maintaining high hygiene standards Minimum Requirements High school diploma or equivalent; culinary training advantageous. 1 - 2 years' experience in a kitchen environment preferred. Basic knowledge of cooking techniques, food preparation, and kitchen equipment. Understanding of food safety and sanitation standards. Strong teamwork and communication skills. Flexibility to work varying shifts, including weekends and holidays Duties and Responsibilities Food Preparation & Cooking Assist with ingredient preparation (chopping, slicing, portioning) under guidance of senior chefs. Follow recipes and instructions to cook and assemble dishes consistently. Support mise en place for breakfast, lunch, and dinner service. Assist with plating and garnishing dishes to Blaauwklippen presentation standards. Maintain the guest illusion and privacy of the guests and the noise levels to a minimum Kitchen Hygiene & Organization Always maintain a clean and organized workstation, Ensure all food items are dated, covered, and rotated using the FIFO system. Keep fridges, freezers, and storage areas neat and compliant with hygiene standards. Assist in end-of-shift cleaning to ensure the kitchen is immaculate at closing. Teamwork & Support Work closely with Chef de Partie and Sous Chef to support section operations. Rotate between different kitchen stations to gain exposure and experience. Collaborate with service staff to ensure smooth order flow. Uphold teamwork across all areas, stepping in to assist colleagues when required Learning & Development Actively participate in training sessions led by senior chefs. Take initiative to learn new cooking techniques and expand culinary knowledge. Seek feedback and mentorship to progress toward higher kitchen roles. Self-Presentation & Grooming Maintain professional grooming and uniform standards. Demonstrate calm and precise demeanor, even in high-pressure service periods. Represent Blaauwklippen's heritage and hospitality philosophy in all guest-facing moments Deadline:8th October,2026

14 days ago

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

24 days ago

Pastry Chef

Royal Bafokeng Nation (RBN)

North West, south-africa

full-time

RESPONSIBILITIES: Prepare a variety of baked goods; decorate and present pastries and baked goods. Monitor and order ingredients, supplies, and equipment while ensuring cost-efficiency. Respond to customer needs for custom-made desserts or baked goods for special occasions where required. Ensure the bakery section of the kitchen adheres to health and safety regulations. Develop new seasonal recipes and menus and keep up with the latest trends. Collaborate with the Sous Chef and Chef De Partie where required. Coordinate daily tasks with the Sous Chef. Requirements MINIMUM REQUIREMENTS: Post Matric /Higher Certificate in Bakery or Culinary; a degree in Bakery or Culinary will be an added advantage. Registration and/or certification with a relevant body (where applicable). 2 years' experience cooking in a well-established restaurant or full-service hotel. COMPETENCIES: In-depth knowledge of all standard procedures and policies about food preparation, receiving, storage and sanitation. In-depth knowledge of Health and Safety, including food safety. In-depth knowledge of manual handling techniques. Excellent knowledge of menu creation. Knowledge of current food health and safety regulations. Good knowledge of control of substances hazardous to health and chemical safety. Good knowledge of Health and Safety standards. Working knowledge of kitchen equipment

2 months ago

Sous Chef

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