Location: Lady Northcote Discovery Camp Work Type: Casual Salary: $33.05 About the Role As a Kitchen Assistant at Lady Northcote, you will play a vital part in our catering team, ensuring our campers are fuelled for
Skills & Experience A minimum of 5 year’s work experience –ideally 2 years as a trainee and in a well-recognized five-star hotel or world class lodge, as an assistant manager Exceptional Food and Beverage knowledge Financial
SUMMARY: Create delicious meals with South African Flare and class. Manage the kitchen and Team, POSITION INFO: Head Chef - Bush Experience Location Mpumalanga, Ehlanzeni District, Hazyview Job Type Permanent, Full-Time Primary Industry Travel, Leisure, Tourism and
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,
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
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
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 culinary
ANEW Resort White River is seeking an experienced and results-driven Kitchen Manager (Executive Chef) to lead all kitchen operations. The successful candidate will be responsible for delivering exceptional culinary experiences by ensuring consistent food quality, operational efficiency,
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,