Craven Cottage CC in Kwa Zulu-Natal, South Africa is looking for a skilled Head Chef to oversee kitchen operations with a focus on culinary excellence and guest satisfaction. The ideal candidate will have at least 5 years of
Responsibilities Lead daily kitchen operations. Supervise and mentor junior chefs. Ensure consistency in food quality and presentation. Manage inventory and ordering. Support the Head Chef with menu development and costing. Assist the Head Chef in overseeing the day-to-day culinary operations
Lodgistics seeks a Head Chef for a Bush Experience in Mpumalanga. Lead culinary operations in a remote wilderness setting, delivering high-quality food and presentation reflecting local flavours and international standards. Responsibilities include menu development, supplier relations, staff management,
Overview Head Chef – Bush Experience – Location: Mpumalanga, Ehlanzeni District, Hazyview. Job Type: Permanent, Full-Time. Primary Industry: Travel, Leisure, Tourism and Hospitality. Secondary Industry: Travel, Leisure, Tourism and Hospitality. The Head Chef leads the culinary operations within a
Senior Sous Chef | Luxury Property | Near Kruger National Park Salary: R30,000 – R35,000 per month (DOE) Kendrick Recruitment is currently seeking an experienced, passionate and highly motivated Senior Sous Chef for a prestigious luxury property near
Bright Placements (PTY) Ltd is looking for an experienced F&B Manager or Executive Chef for a luxury lodge in Kwa Zulu-Natal, Mpumalanga. The role involves ensuring guest satisfaction, effective cost control, and staff development while maintaining high
Key Performance Indicators (KPIs): Guest Satisfaction: Measured through guest reviews, feedback forms, and direct Cost Control G Yield Management: Monitoring food cost percentages, stock efficiency, and waste Supplier G Stock Management: Effective cost negotiation, inventory accuracy,
ANEW Hotels & Resorts Pty is seeking an experienced Kitchen Manager (Executive Chef) for its White River location. This role requires leading kitchen operations to deliver exceptional culinary experiences, ensuring food quality and compliance with hygiene standards. The
Key Performance Indicators (KPIs): Guest Satisfaction: Measured through guest reviews, feedback forms, and direct Cost Control G Yield Management: Monitoring food cost percentages, stock efficiency, and waste Supplier G Stock Management: Effective cost negotiation, inventory accuracy,