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The below listing features a variety of experienced and graduate chefs.

Latest Entries
Executive Chef - Kempton Park
March 19, 2018, 11:53 am

Scope and general purpose of the job:

To efficiently manage the kitchen & catering function ensuring financial, quality and service parameters are met as per the commercial contract requirements

Key Performance Areas:

1. Financial Management
2. Purchasing and Stock control
3. Product and Menu design
4. Hygiene, food safety, general safety & quality standards
5. Management of food production and service
6. Management of Human Resources (Subordinates)

Line of Reporting and Communication

Responsible to: Catering Manager / Operations Manager
Responsible for: Senior Cooks / Kitchen Supervisor
In communication with: Client / Catering Manager / Operations Manager

Competencies and Skills

1. Professional cooking skills
2. Menu Planning skills
3. Communication skills
4. Financial skills
5. Interpersonal skills
6. People Management skills
7. Planning and organising skills
8. Analytical skills

Additional Skills Requirements:

1. Costings

Education / Qualification and Experience Requirements

Minimum Education / Qualification: 3-year accredited Chef’s training
Minimum level / years of Experience: 10 years’ experience


1. No functions experience

Please send your CV to

Senior Cook - Kimberley
March 19, 2018, 11:49 am

Scope and general purpose of the job:

To prepare and produce meals in accordance with menu specifications ensuring quality, presentation, hygiene, health & safety standards are maintained and to supervise allocated cooks.

Key Performance Areas:
1. Maintaining workplace hygiene and food safety
2. Preparing and cooking allocated menu items
3. Preparing and presenting food items for cold presentation
4. Maintaining secure and safe working environment
5. Supervising allocated cooks
6. Maintaining specified productivity levels

Line of Reporting and Communication

Responsible to: PM
Responsible for: Food Production, quality control food health and safety
In communication with: PM

Competencies and Skills

1. Intermediate Cooking skills/Methods
2. Knife Handling skills
3. Basic Literacy
4. Numeracy
5. Visual Perception
6. Taste Differentiation
7. Basic Supervisory Skills

Additional Skills Requirements:

1. Computer Literacy
2. Art in Fine dining/presentation/garnish
3. Traceable References, not older than 3 months

Education / Qualification and Experience Requirements

Minimum Education / Qualification: Culinary Cooking Certificate
Minimum level / years of Experience: 7 – 10 years in a Hospital Environment


1. Poor personal hygiene
2. Not having own transport

Please send your CV to

Hotel managers, chefs and more

Latest Entries
Duty supervisor & function coordinator
January 8, 2015, 10:18 am

Hotel / restaurant duty supervisor and function co-ordinator

Salary: Negotiable on Experience

We require an experienced hotel and restaurant duty supervisor and function co-ordinator candidate for our boutique hotel.

Some duties would involve: guest liaison and function/conference co-ordinator, staff supervision and administration, maintaining standards and quality of our hotel. This role would be for our restaurant and accommodation. It is a hands-on position. We are looking for someone who is loyal, hard-working and proficient and who has an eye for detail, can multi-task and adapt into all areas.

I need 2 day and evening candidates.

Front Office/Night audit

Salary: Negotiable on Experience

We require an experienced candidate. Min 4 years experience.

Provides customer service in a front-desk general services environment. Handles guest account transactions, provides customer assistance, and performs general administrative duties under the direction of the Manager. We are a small and committed team and require a multi-tasker and team player.

For any further assistance please email do not hesitate to email or call 011 231 3900 and ask to speak to Dani.
Chef seeking employment
August 31, 2013, 12:30 am

I recently finished my studies in hospitality and I am looking for employment as chef/cook , I can be contacted on 0840352398.I reside in Soweto.
The listing below features job opportunities and offers in within restaurants.

Latest Entries
Block man / Experienced butcher
January 8, 2018, 5:36 pm

Job Description: A busy Event Company catering for events from Corporate, to Sporting and Leisure Events and Concerts is looking for skilled and passionate block man to help support our team. The ideal candidate for this position has previous butchery experience, enjoys working in a busy environment and is capable of taking direction well and multi-tasking effectively . Head Office situated in the south of Johannesburg (Turffontein), near Turffontein race-course.

Skills required:
• High school diploma
• 3+ years’ culinary/butchery experience
• Able to read and follow standardized recipes
• Strong knowledge of proper food handling procedures
• Able to work as part of a team in a busy kitchen atmosphere

Please send your CV and written references with your application.

Please send all applications to Stephen Ferreira at

Junior Baker - Johannesburg
January 8, 2018, 5:35 pm

Job Description: A busy Event Company catering for events from Corporate, to Sporting and Leisure Events and Concerts is looking for skilled and passionate junior baker to help support our team. The ideal candidate for this position has previous experience, enjoys working in a busy environment and is capable of taking direction well and multi-tasking effectively . Head Office situated in the South of Johannesburg (Turffontein), near Turffontein race-course.

Skills required:
• High school diploma
• 2+ years’ culinary/pastry experience
• Able to read and follow standardized recipes
• Strong knowledge of proper food handling procedures
• Able to work as part of a team in a busy kitchen environment

Please send your CV and written references with your application.

Please send all applications to Stephen Ferreira at < href="">


Latest Entries
Floor Manager University of Johannesburg
February 22, 2018, 5:36 pm

FACULTY/DIVISION: College of Business and Economics
DEPARTMENT: School of Tourism and Hospitality
VACANCY: Maître D’/ Floor Manager


The University of Johannesburg (UJ) is a vibrant and cosmopolitan university anchored in Africa and intent on global excellence and stature. With an emphasis on independent thinking, sustainable development and multiple partnerships, UJ is an international university of choice.

The UJ College of Business and Economics (CBE) was launched on 1 July 2017. The CBE is strategically positioned in Johannesburg to be at the centre of regeneration in Africa through socio-economic transformation. The CBE offers a range of well-established private and public sector programmes enhancing the profile of management education in Africa. Internationally, the CBEE contributes to UJ's vision of promoting pan-Africanism. The CBE houses and enrolment of 19 500 full-time students and 580 members of staff, organised in six schools.

The School of Tourism & Hospitality develops future-fit leadership for the Tourism & Hospitality by providing both high quality programme offerings as well as facilities which host functions and events. These commercial facilities and services add to the high quality teaching & learning environment which the students are exposed to.
Job Specification:


• Management and Leadership of the team
• Guest Liaison
• Training
• Assessments
• Administration
• Financial Control process

Minimum Requirements:

• Matric Certificate
• Bachelor Degree/ B Tech / Advanced Diploma (level above National Diploma)
• 3 years Supervisory/management experience
• 5 years food and beverage experience


• Functional Food and Beverage experience
• Strong leadership and supervisory skills
• Exposure to working with students
• HACCP exposure and experience
• Financial management systems
• Teaching, Learning and Mentoring skills
• Computer literate, i.e. Word, Excel, Outlook, etc.
• Working knowledge of Micros/Opera systems, i.e., POS and Myinventory

Competencies and Behavioural Attributes:
• Great interpersonal skills
• Cope well under pressure
• Organizing skills
• Negotiation skills

CLOSING DATE: 05 March 2018
COMMENCEMENT OF DUTIES: As soon as possible

ENQUIRIES REGARDING THE JOB CONTENT: (HR Business Partner) on 011 559 2548 or at

Your application, comprising of a detailed Curriculum Vitae as well as the names and full contact details (including telephone numbers and e-mail addresses) of at least three traceable and credible referees must be uploaded before or on the closing date of the advertised post. Please also attach the following: a copy of your highest academic qualification, proof of registration with professional bodies you might belong to and if applying for an academic position, a list of accredited research output and/ or a portfolio of your creative output.

Enquiries (UJ e-recruitment Portal)

If you require technical support/ assistance on the UJ e-recruitment website, please contact our service provider PNET on the following contact details: 0861 227337 / 0861 CAREER or email

Candidates may be subjected to appropriate psychometric testing and other selection instruments.

In conjunction to merit on the basis of qualifications, experience and proven achievements the University of Johannesburg is committed to providing equal employment opportunities for persons with disabilities and those individuals from the historically disadvantaged groups. As necessitated by operational requirements the University reserves the right not to make an appointment to positions advertised. If you have not received a response from the University within 21 weeks of the closing date, you should assume that your application has been unsuccessful.

Technical Application Manager - Protein
January 30, 2018, 7:57 pm


PHILAFRICA requires the services of suitably qualified, well-motivated and results driven Technical Application Manager for soya protein products to ensure consistent, profitable growth in sales revenues through product innovation and technical support.

Purpose: To identify new business opportunities and products to improve short- and long-term sales and earnings. The role reports to Sales and Marketing Director

- Qualified Chef/Food Technologist
- Minimum of 3 years’ experience derived from food industry and or from training in the hospitality industry
- Problem solving, excellent communication skills, good working knowledge of Microsoft Office suite is required, presentation skills
- A valid driver’s license
- Crisis management
- Excellent product and market knowledge
- Strong admin skills
- Pro-active
- Hardworking, able to work overtime
- Reliable and positive
- Persuasive
- Assertive
- Team player

Duties include:
- Work with technical team to develop new products
- Conduct market research
- Assist customers to grow their business with NEDAN products
- Build relations good with customers
- Identify new product opportunities
- Identify local and cross-border markets
- Identify new food sectors locally
- Work with sales team to grow business
- Complete monthly reports and project status updates
- Perform costing

Culinary Schools

Latest Entries
International Culinary Training Program
March 9, 2018, 3:45 pm

The International Culinary Training Program is a twelve-month internship located at Walt Disney World® Resort, near Orlando, Florida. The program allows international culinary participants to have exposure to all areas of the kitchen operation, including the ability to understand the financial aspects of a food and beverage operation. Participants are exposed to various food stations within the kitchen and become familiar with the menu and products of the restaurant. The participant will refine culinary skills within the kitchen department.

On-the-job culinary training provides an opportunity to apply what the individual knows in real time and in a real world setting. Participants will share knowledge of the cuisine from the African country they are from with guests and other members of the team while working at Disney's Animal Kingdom Lodge. Since Disney’s Animal Kingdom Lodge is a representation of a real African lodge, the participant will share information about culture, heritage, cuisine and traditions from their native land.

Only accepting applications from candidates available to arrive October of 2018.

Basic Qualifications
To be eligible to apply for the International Culinary Training Program, you MUST:
• Speak and read English fluently.
• Be at least 18 years of age to apply.
• Be a current Culinary student or recent graduate of a degree-issuing institution outside of the United States, OR
• Have a Culinary degree/Culinary certificate from a degree-issuing institution outside of the United States.
• Have one to five years of full time culinary experience outside of the United States.
• Be receptive to Disney Look guidelines.
• Be fully available to work Sunday through Saturday, including days and nights, holidays and overtime.
• Have not participated in a J-1 Culinary Trainee program in the United States within the past 24 months.

You are required to upload your Resume/CV and Cover Letter in PDF or Word format for this job application.

Only accepting applications from candidates available to arrive October of 2018.

Additional Information
Pay rate: The pay rate for this program is $12.95 USD per hour.
More information can be found at

We strongly encourage candidates to explore prior to submitting an application.
Campus Principal - Durban
February 16, 2018, 11:03 am

Job Title: Principal
Department/Group: Chefs Training & Innovation Academy (Pty) Ltd
Location: Durban
Level/Salary Range: Management
HR Contact: Sharon Cousins

Travel Required: Travel Required
Position Type: Full time / Permanent Contract
Posting Expires: 28/02/2018
Will Train Applicant(s): CTIA Induction programme

The successful candidate must be able to travel to Gauteng and train at our Centurion Campus for a time period of a minimum of 2 weeks. This will be at the cost of CTIA, but in terms of dependants, etc must be able to be away from home for a time period.

Job Description
Campus Principal required at Chefs Training & Innovation Academy Durban
Permanent contract effective T.B.A

- Culinary Arts or Hospitality Management qualification equivalent to NQF5 (e.g. City & Guilds Diploma in Culinary Arts/Patisserie OR Hospitality Management)
- Basic first aid, Level 1
- Basic firefighting certificate
- Conduct Outcomes based assessment (assessor training)

- 3 years' solid experience in the Food Industry
- 3 years' management experience

- Knowledge of principles and methods for CTIA / City & Guilds curriculum and training design, teaching and instruction for individuals and groups and the measurements of training effects
- Understanding of the CTIA and City & Guilds training environment, practices, and principles
- Knowledge of the relevant legislation (SAQA/NQF) and CTIA policies and procedures
- Knowledge of all CTIA approved HR and Training practices (assessment processes and methods)
- CTIA awareness (Vision, Mission, Values, and Strategic objectives)
- Knowledge of the English language including the meaning and spelling of words, rules of composition and grammar
- Knowledge on ways to inform learners via written, oral, and visual media
- Solid knowledge on Health, Safety and Food Regulations and Practices
- National and global culinary knowledge
- Solid knowledge on Kitchen management, culinary preparations, and cooking techniques

- PC literacy (MS-Office, internet, emails)
- Business communication skills (reading, writing, speaking and interviewing skills)
- Active listening (giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times)
- Social perceptiveness (being aware of others' reactions and understanding why they react as they do)
- Learning strategies (selecting and using training / instructional methods and procedures appropriate for the situation when learning or teaching new things)
- Monitoring (monitoring/assessing performance of learners of CTIA to make improvements or take corrective action)
- Critical thinking (using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems)
- Active learning (understanding the implications of new information for both current and future problem-solving and decision-making)
- Planning, administration and organizing skills
- Conflict handling and problem solving skills
- Presentation skills, facilitation skills
- Project/function/event management skills
- Leadership skills, interpersonal skills (multicultural approach)
- Time management skills, decision making skills, stress management skills

- Dedicated, motivating, engaging
- Good story teller, to be able to entertain students when required
- Conversation starter
- Challenge students to think
- Egoless
- Innovative teaching methods
- Can demystify hard topics/subjects
- Inspire students, infinite patients, not judgmental
- Understand student difficulties
- Understand student learning styles
- Takes pride in student achievements
- Professionalism
- Flexible

- Valid driver's license and must have own reliable transport
- Physically and mentally fit
- Learning potential
- Multi-task orientated
- Ability to work independently
- Committed to CTIA’s core values and professional conduct
- Prepared to work irregular hours and travel from time to time

Salary to be discussed during interview, annual leave of 21 days
All other conditions as per the BCE

All applicants please send your CV to Sharon Cousins

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