Current Vacancies



Starting date: Immediate
Post date: 10 March 2021

The responsibilities include, but are not limited to;

  • Setting up, cleaning, and organizing workstation
  • Preparing and portioning ingredients for the shift
  • Following instructions from Kitchen Managers
  • Cooking order according to food health and safety standards
  • Braising and grilling meat and vegetables
  • Handling multiple food orders at one time
  • Monitoring multiple food orders as new orders arrive
  • Ensuring each guest order has the correct food and sides
  • Preparing meals in accordance with customers' preferences
  • Delivering food order to Kitchen Manager on the pass in a timely manner
  • Storing all food properly
  • Sanitizing and cleaning workstations and utensils following food safety codes
  • Tracking inventory to ensure that you always have adequate stock
  • Assisting other cooks in preparing food or helping other team members when needed

Cook Requirements and Qualifications

  • Thorough knowledge of food safety guidelines and grilling techniques
  • Able to work in a fast-paced environment
  • Level-headed with outstanding interpersonal skills
  • Excellent organizational, time management, and multitasking skills
  • Capacity to stand for long hours
  • Self-motivated and self-directed
  • Works well as part of a team and on individual tasks
  • Able to quickly memorize complex or multiple orders
  • Prior experience as a Grill Hand or Grill Cook is required
  • Ability to work shifts, over weekends, and on holidays, as required
  • Physically able to stand and move during the length of shift; able to bend and kneel through shift; able to lift to 25 kg or more
  • Desire for continuous learning and professional development
  • Must pass a background check
  • Able to read and write

Only successful Candidates will be contacted.




Starting date: As soon as possible
Post date: 1 March 2021

Key Requirements

  • Grade 12
  • At least 2 (two) years’ experience working in a hospitality environment
  • Chef qualification will be preferable
  • Must have catering experience
  • Must have management experience
  • Able to control and manage costs
  • Do daily accurate issues and costings
  • Excellent organisation skills
  • Exceptional time management
  • Works well with a team
  • Attention to detail and food flair
  • A positive attitude
  • A valid driver’s license and own transport

Only successful Candidates will be contacted.






Starting date: As soon as possible
Post date: 16 February 2021

Key Requirements

  • Grade 12
  • At least 2 (two) years’ experience working in a similar position or environment
  • Skilled and passionate about food, knowledge preferrable
  • Ability to delegate and lead a team efficiently
  • Excellent organisation skills
  • Exceptional time management
  • Attention to detail – especially when it comes to quality and presentation of meals
  • A positive attitude, energetic and bubbly
  • Able to work long hours, weekends and shift work
  • Own vehicle preferrable
  • Must be kind, caring and patient with senior citizens
  • Must be computer literate




Starting date: As soon as possible
Post date: 16 February 2021

Key Requirements

  • Minimum Grade 12
  • Valid Chef Qualification/s (please attach certificates)
  • 3 Years’ experience as a Head Chef and being able to work under pressure (verifiable experience essential)
  • Must be able to adjust to working at a number of contracts successfully.
  • Must be able to liaise with clients and interact in an utmost professional manner.
  • A valid driver’s license and own vehicle, able to travel at any given time to attend to functions, unit support and last-minute requests etc.
  • Experience in most upmarket functions as well as fine dining, snack items and be able to cater from 10-1000 guests at a time within a said budget, as well as know how to work within budgets whilst delivering the best quality meals
  • A passion and love of good and well-presented meals and food/functions as well as good time management.
  • Works well with people and able to manage, train and upskill a large group of staff/or team
  • A positive attitude and must have the ability to motivate colleagues and team members
  • Able to work long hours and weekend work
  • Must have HSE knowledge
  • Must be able to draft daily menu’s for various and different contracts, function menu’s as well as special events menu’s, and must be able to execute menu’s and give training to relevant staff on said menu’s
  • Must be able to write/compile recipes and amend recipes as needed by various contracts within budgets etc.
  • Must be able to communicate well and must be able to lead a team
  • Must have nutritional knowledge as well as knowledge about a variety of special diets and allergies
  • Must have knowledge and experience with food costings and budgets
  • Strong passion for the art of food design and the hospitality industry
  • Up to date with all latest food trends
  • Excellent verbal and written communication skills