POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and
JOB SUMMARY Directs and motivates team while personally assisting in providing high quality service based on requirements and standards. Monitors and controls financial and administrative responsibilities including asset protection. Provides clear and concise communications to everyone
POSITION SUMMARY Meet group coordinator/host(ess) prior to functions, make introductions, and ensure that all arrangements are agreeable. Read and analyze banquet event order in order to gather guest information, determine proper set up, timeline, specific guest
POSITION SUMMARY Meet group coordinator/host(ess) prior to functions, make introductions, and ensure that all arrangements are agreeable. Read and analyze banquet event order in order to gather guest information, determine proper set up, timeline, specific guest
POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and
Company Description MAMA? Founded in 2008 by Serge Trigano and his sons Jérémie and Benjamin (co-founders of Club Med), Mama Shelter is a creator of living spaces and a daily director! These are atypical places, where
Senior Salesforce Architect Do you dream in Apex? Do you look at a messy system and feel a sudden urge to perform architectural open‑heart surgery? We’re looking for a Senior Salesforce Architect for our client to
Executive Chef (Ref: 1654) Under the direction of the Director of the Hotel School, the Executive Chef plays a pivotal role in the hotel school by training students in a simulated kitchen environment whilst ensuring that
Pretoria, South Africa | Posted on 25/07/2025 The Sous Chef supports the Head Chef in managing and leading the kitchen team, ensuring exceptional food quality, hygiene standards, and kitchen operations. The role is pivotal in executing
Position: Executive Head Chef Location: Zanzibar, Tanzania Reports to: Food & Beverage Manager / General Manager Contract Type: Full-time (2-year renewable contract) Start Date: January / February 2026 About the Opportunity My client an Established Beach
Our client based in Franschhoek is looking for a Barman join their team. You are responsible for delivering exceptional service and ensuring an outstanding guest experience in line with company standards. This role requires a passion
Additional Information Job Number Job Category Food and Beverage & Culinary Location 64 New Church Street, Cape Town, South Africa, 8018 Schedule Full Time Located Remotely? N Position Type Non-Management Position Summary Prepare special meals or
&Beyond is built, almost entirely, on the strength of remarkable people who give passionately to their roles, work tirelessly, have the guest experience at the core of their focus daily and care of the sustainability of
REQUIREMENT: Minimum 3–5 years’ experience as a Head Chef within a 4* or 5* lodge or hotel environment Previous experience in large hospitality properties essential Experience managing high-volume buffet operations and multiple dining venues Strong leadership and
The successful candidate will assist in overseeing the kitchen operations across two luxury lodge properties, including hot kitchen, cold kitchen, baking, and scullery operations. The role requires a strong focus on consistency, presentation, hygiene standards, training,
Qualifications Professional Chef Qualification / Culinary Diploma (essential) Food Safety and Hygiene Certification (advantageous) Experience Minimum 46 years experience in professional kitchens At least 23 years experience in a Sous Chef or Senior Sous Chef role
Duties: Kitchen Operations & Food Preparation: Lead and train the kitchen team to deliver consistent, high-quality meals in line with lodge and brand expectations. Design and implement seasonal, innovative, and globally inspired menus that reflect both
Duties: Lead and train the kitchen team to deliver consistent, high-quality meals in line with lodge and brand expectations. Design and implement seasonal, innovative, and globally inspired menus that reflect both local culture and guest preferences.
Employment Type: Full-Time Salary: R 10 500 basic salary plus benefits Location: Sandton, Johannesburg Industry: Hospitality & Tourism Minimum Requirements Grade 12 / Matric. Hospitality or Food & Beverage qualification will be advantageous. Minimum 23 years
Location: Stellenbosch Main Responsibilities Provide friendly, courteous, and professional service at all times and greet guests warmly in line with service standards. Understand the sequence of service and anticipate guest needs. Handle guest complaints and feedback