Career Centre

HOSCO career solutions

IHS has recently adopted HOSCO as our new online career solution. HOSCO is a leading online recruiting and networking platform in the hospitality industry and you can now use it to interact with employers and apply to both internships and jobs.

To get started, simply follow these 5 simple steps:

1. Login with the username and password provided

2. Complete your HOSCO profile, visible at all times by the members

3. Start applying to the internships and jobs available online through the Offers section

4. Send spontaneous applications to the hundreds of registered employers through the Company Directory section

5. You will also be able to connect with students and graduates from other top-ranked hotel schools on the platform

For any support you may need to use your HOSCO account, please contact us or the HOSCO team. Those interested should visit the HOSCO website at: https://www.hosco.com/

Receptionist at a Luxury 5 Star Establishment - Amanzimtoti

20 August 2014

Selection Criteria: 
Relevant Hospitality qualifications and experience
IT Literacy with experience of packages such as Excel, Opera, Fidelio, MS Word etc. 
Impressive time management and organisational skills
Dazzling telephone and communication skills
Professional work ethic. 

Salary: R 4 000. 

Please email your CV with recent head and shoulder picture to consultant@hotel-staff.co.za

Pastry Chef de Partie

20 August 2014

Well-known wine estate in Stellenbosch is wanting to employ a Pastry CDP to join their team asap!

Appointment requirements:
• Tertiary qualification in Culinary Arts, specializing in Pastry
• Min 2 – 3 years Pastry experience gained in fine establishments

This restaurant offers wonderful working hours:
Tue – Sundays: 08h00 – 15h30 (Lunch)
One dinner service per week, Fridays 17h00 – close
Evening work only when functions booked

Salary negotiable up to R9000.00 gross pm. Please email CV’s to leniseb@kubekanye.com, indicating clearly which vacancy you are applying for, stating your current gross ctc monthly salary + notice period.

Senior Chef de Partie or Sous Chef

15 August 2014

Sprigs: The Food Shop is looking for a senior chef de partie or sous chef, depending on the person.  The ideal candidate must have good organizational and time management skills as well as a passion for cooking. If your interested please send cv to sprigs@telkomsa.net

Assistant Manager

12 August 2014

Westville B&B and Conference Centre has a vacancy for an Assistant Manager.

  • This is a support function to the Owners and Manager.
  • Westville B&B has 3 properties, and this person looks after the 3rd house: 6 B&B rooms and a 30 seater conference room.
  • All quotes, bookings, invoicing etc. are done through Reception.
  • Live-in position (furnished en-suite room provided) for an energetic, organised, hospitality-oriented,
  • English-speaking person. Afrikaans is advantageous.
  • Must have reliable transport and a drivers licence.
  • You would need to run the breakfast and check-ins for the 6 rooms, and ensure that conferences run smoothly. The lunch catering is out-sourced.
  • Other duties: supervising 3 staff, reporting maintenance & facilities issues of the property, room checks, grocery shopping, some baking/cooking, errands.

Package: Basic Salary of R5500 + Cell phone/petrol allowance  + all meals while on duty +  Accommodation (includes Hotel DSTV, W&L, Laundry)

Available: Immediately

Please send CV and covering letter to emma@westvillebandb.co.za

Chef de Partie

11 August 2014

In search of a strong CDP (hot & cold sections) for an award-winning restaurant in Franschhoek. Ideal candidate will have a tertiary qualification in Culinary Arts + 2-3 years previous cheffing experience gained in reputable restaurants. Previous functions/events experience will be highly advantageous. Drivers license essential.

This position offers opportunities for career growth as well as the chance to work with some of the best chefs in SA. Please email CV's to leniseb@kubekanye.com indicating your current gross ctc monthly salary + notice period

Fedics Catering Solutions

7 August 2014

Fedics has the following positions available:

  • Catering Managers
  • Executive Chefs
  • District Manager
  • Project Managers

Applicants with backgrounds in commercial or corporate or both are encouraged to apply. Interested applicants can send their CVs to kmadute@Fedics.co.za

Chef

7 August 2014

The Ignition Group is looking to employ a chef for a new café called Griind Coffee Co. The applicant needs to:

  • Have an eye for detail and quality
  • Be able to replicate the menu
  • Have good product knowledge
  • Have creativity to adapt new recipes and specials (there is really no limit to what can be produced)
  • Be able to work efficiently unsupervised
  • Prepare and package food according to specifications, quality and standards set out by the brand.
  • Have experience with baking (muffins, cakes, bread, pastries etc) (advantage)

The applicant would also need to assist (where needed) our canteen staff with the preparation of daily meals etc. Our canteen currently serves around 250 meals a day. Our budget at present allows for a salary of R7000 per month but there is definite room for growth when the franchise starts to grow. Interested applicants can send their CVs to tim.krynauw@ignitiongroup.co.za

Junior Sous Chef at 5 Star Game Lodge - Kruger National Park

5 August 2014

The jnr sous chef provides a service to the kitchen department. The sous chef is fully responsible for the management of the kitchen under the head chef and senior sous chef and assumes complete responsibility for the kitchen in their absence. The main purpose of the jnr sous chef is to ensure that the kitchen is supervised and that quality food is produced in a hygienic environment, in line with the required Standards. Portion control must be exercised according to the number of guests dining and stock rotation in terms of the mise-en-place used in preparation of dishes. All kitchen equipment must be cared for, with breakages kept to an absolute minimum. Any equipment maintenance issues must be reported to the Head Chef immediately. The jnr sous chef must implement and adhere to health and hygiene standards and ensure that they play their part in the recycling process. Salary negotiable, including medical aid and pension fund.

Finally, the jnr sous chef must hand over responsibilities and requests to the next shift coming on duty and ensure that they receive a handover form the previous shift when coming on duty.

This position is accountable to the Head Chef.

Scope of work:

In broad terms the sous chef oversees the following key result areas:

1.Supervision and training of the kitchen staff in line with the SOP’S.

2.Preparation of food, in line with Standards of Excellence.

3.Effective guest interaction to enhance guest satisfaction.

4.Effective management of staff canteens.

5.Administration of orders to minimize shortages and wastage and effective stock control.

6.Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard.

7.Correct use and maintenance of kitchen equipment.

8.Maintaining fridges and stores to the highest hygiene and stock rotation standards.

9.Communication with kitchen and lodge front of house staff to ensure the smooth running of the department.

10.Achieving service excellence though Teamwork.

As such the person filling this position needs to have:

•A minimum of 5 years management experience in a medium sized kitchen

•Assertiveness, patience and good organizational skills

•Understanding of kitchen procedure and timing requirements and be able to plan accordingly

•Passion for cheffing and kitchen-related duties

•Good communication skills

•The ability to implement and maintain health and hygiene procedures

•Knowledge of safety procedures and the use of fire fighting equipment

•First-Aid training

•The ability to deal with constructive criticism and present healthy, innovative and modern dishes

Please email CV’s to leniseb@kubekanye.com to apply, indicating your current gross monthly salary + notice period

Private Chef

29 July 2014

Shree Property Holdings is looking to employ a Private chef to cook for x 5 Directors, the job entails shopping and menu planning and cooking. The working hours is Monday – Friday 8.00am – 5.00pm, they are based opposite the King Shaka Airport. Interested applicants should send their CV to Pregashini Dorasamy at pregi@shreeprop.com

Cabin Stewardess

29 July 2014

Gourmet Recruitment International  is excited to announce that they will be conducting interviews for the exclusive 6* Seabourn Cruise Lines.

Position          : Cabin Stewardess – female crew only
Salary             : Euro’s 1430.00 per month
Contract        : 4 months onboard, 2 month vacation
All flights are provided, uniforms, meals, training are provided
Placement over the 2-6 months
 
Should you wish to apply they require the following documents to be emailed through to samantha@grisa.co.za:
 
1.            Up to date CV – This MUST highlight your Housekeeping experience and understanding
2.            Photo
3.            Min two written references
4.            Copy of passport
 
If you have previously worked onboard a cruise ship we would also require copies of:

1.            Onboard Appraisals
2.            Copy of valid US Visa
3.            Copy of seaman’s book
4.            Copy of STCW’95 Certificates

Please note:
-              Applicants must be over the age of 21 years
-              Must have no visible Tattoo’s
-              Must be medically fit
 
Once I have received the above documents I will be able to set-up a Skype interview with you.

Seabourn is regarded by the travelling public and travel industry as one of the most celebrated cruise lines in the world. Operating six luxurious cruise vessels Seabourn has constantly received top awards and ratings, including Condé Nast Travellers Awards for Best Small-Ship Cruise Line and Best Small-Ship.  Voyages range from 4 to 112 days with worldwide destinations, visiting over 370 ports in more than 100 countries.  Itineraries include the Mediterranean, Northern Europe, South America, Central and North America, Caribbean, South East Asia, Middle East, India and Australia.
 
Seabourn is part of the Carnival Corporation and the fleet includes the sister vessels Seabourn Pride, Spirit and Legend, which accommodates just 208 guests.  Since 2009 three new vessels have joined the fleet: the Seabourn Odyssey, Sojourn and Quest.  These vessels accommodate 450 guests in luxurious elegance.
 
Seabourn guests are affluent and well seasoned travelers who want the “best of the best”.  They may not necessarily be experienced cruisers, as a rule they avoid larger ships and are frequent guests at exclusive hotels and resorts around the world.

Junior Chef

14 July 2014

Eat Local Grill is looking to hire 2 junior female chefs to start immediately, in the Ballito area.

Interested candidates should send their CV via email to Hugo Palacio at eatlocalgrill@gmail.com

Events Manager

2 July 2014

Shaker Events are seeking an Event Manager for a position based in Randburg, Johannesburg. If you enjoy planning, organising and meeting people, this could be just what you are looking for. Events Managers are responsible for organising and running all kinds of events.

Interested applicants should send their CV to jobs@shaker.co.za

Click here for more information.

Deputy General Manager

27 June 2014

Lupa Westville is seeking a Deputy General Manager. He/She would be responsible for translating the concept and ideals of Lupa Osteria into a successfully operating restaurant and to closely support the General Manager. The applicant will strive to achieve world class standards in order to exceed customer expectations and act as a role model for the staff an an Ambassador for Lupa.

Interested applicants should contact Chris on cblack@ibound.co.za or on 0837896050 for further information.

Trainer and Quality Control

23 June 2014 

The Club Leisure group is looking for a Trainer and Quality Control skilled in hospitality management for a position in Cape Town. This position is aimed at an individual with a passion for training and developing people, and a driver’s license and own vehicle is a must.

Interested applicants should email their CV to garethb@firstresorts.co.za no later than 30 June 2014. For more information, contact 031 717 7300.

Fairmont Graduate Programme

20 June 2014

The program offers an opportunity to be placed into a Supervisor or Assistant Manager level position for a period of 12 to 18 months and participants will have the opportunity to rotate through a division to gain in depth knowledge of the area they have chosen to specialize in. In addition to support from our senior leadership team, participants are assigned a mentor, who will offer regular (and constructive) feedback.

Step 1: Visit our career portal at http://www.fairmontcareers.com.

Step 2: Click on the new Search Positions link.

Step 3: Use the drop down menus to search by location, job category, position, title or keyword.

Step 4: Select a position and Apply Online.

Download the participant form for more information.

Commi Chef - Franschhoek Wine Estate Restaurant

20 June 2014

Bistro style restaurant situated on well-known Franschhoek Wine Estate is wanting to employ a recently qualified Commi Chef to join their successful team.
Successful candidate will be responsible for hot kitchen food preps & garnishes

Working hours: Lunch (Tuesdays to Sundays), 2 Dinners per week (Fridays & Saturdays)
09h00 – 17h00 ; 09h00 – 15h00 and 18h30 – 21h00
Salary: R4000.00 gross pm

Please email CV’s to leniseb@kubekanye.com to apply.

Commie Chef - Stellenbosch Wine Estate Restaurant 

20 June 2014

Eat-Out country award winning restaurant situated on a wine estate in Stellenbosch is wanting to employ a Commi Chef to join their successful team. This 120-seater  restaurant specializes in bistro style French classic food and caters  for a lot of weddings and functions.

Working hours: Wednesdays to Sundays, 08h00 – 17h00 (Lunch only)
Split shifts on Saturdays due to Weddings & functions

Salary:  R4000.00 pm + tips (R600 – R1500pm)

Please email CV’s to leniseb@kubekanye.com to apply

Chef de Partie - Stellenbosch Wine Estate Restaurant 

20 June 2014

Eat-Out Country Award winning restaurant situated on a wine estate in Stellenbosch is wanting to employ a CDP to join their successful team. This 120-seater  restaurant specializes in bistro style French classic food and caters  for a lot of weddings and functions.

Working hours: Wednesdays to Sundays, 08h00 – 17h00 (Lunch only)
Split shifts on Saturdays due to Weddings & functions

Salary:  R6500.00 pm + tips (R600 – R1500pm)

Please email CV’s to leniseb@kubekanye.com to apply

Senior CDP / Junior Sous Chef - Scotland

20 June 2014

Magnificent property in Scotland that specializes in weddings & functions is wanting to employ a Snr CDP or Jnr Sous Chef to join their professional team.
Appointment Requirements:
• Diploma in Culinary Arts
• Good all-round experience in hot, cold & pastry sections
• Stable work track record gained in 5* establishments (min 3 – 5 years)
• Excellent references

Employer will assist with Visa applications & flight expenses, but will be deducted from your salary over a period of time. Remuneration: GBP 19 000 – GBP 21 000.00 pa + accommodation (R27k – R30k pm)

Please email CV’s + reference letters + head/shoulders photograph of yourself to leniseb@kubekanye.com to apply for this fantastic opportunity.

Executive Chef - Scotland 

20 June 2014

Magnificent property in Scotland that specializes in weddings & functions is wanting to employ an Executive Chef to join their professional team.
Appointment Requirements:
• Diploma in Culinary Arts
• Good all-round experience in hot, cold & pastry sections
• Stable work track record gained in 5* establishments (min 5 years)
• Excellent references

Two year contract position. Employer will assist with Visa applications & flight expenses, but will be deducted from your salary over a period of time. Remuneration: GBP 30 000.00 pa + accommodation (R52 500.00 pm)

Please email CV’s + reference letters + head/shoulders photograph of yourself to leniseb@kubekanye.com to apply for this fantastic opportunity.

Senior CDP/ Junior Sous Chef

17 June 2014

Magnificent property in Scotland that specializes in weddings and functions is wanting to employ a Senior CDP or Junior Sous Chef to join their professional team.
Appointment requirements:

  • Diploma in Culinary Arts
  • Good all-round experience in hot, cold & pastry sections
  • Stable work track record in 5* establishments (min 3-5 years)
  • Excellent references

Candidates that possess dual citizenship (European/South African) will receive preference for these positions. Employer will assist with Visa applications and flight expenses, but will be deducted from your salary over a period of time. Rumuneration: GBP 19 000 – GBP 21 000 pa + accommodation (R27 000-R30 000 per month).
Please email CVs, reference letters and head/shoulders photograph of yourself to leniseb@kubekanye.com to apply for this fantastic opportunity.

Kitchen Manager/Chef

17 June 2014

Grasdak Guest House in Northam is looking for a Kitchen Manager/Chef.
Requirements:

  • Managing Staff
  • Must be able to create and maintain new menus
  • Maintain and achieve food costing targets
  • Maintain and implement hygiene standards
  • Manage stock and do stock takes

Applicants must have their own transport. Accommodation is negotiable.
Those interested should send their CV to René via email at admin@cornerpocket.co.za, or phone 076 200 0422 with enquiries, no later than 31 July 2014.

Bridge International Placements

13 June 2014

Would you like to travel and work whilst gaining international work experience? Bridge International Placements are currently recruiting for the UK: Waitrons, Bar Staff/Flarer/Cocktail Mixologist, Silver Service Banqueting Staff, Sous Chef, Chef de Partie, Commie Chef.

Click here for more information.

Bakery and Food Service Specialist

13 June 2014

Key partner to the sales structure both for formal retail and food service in a baking development, advisory, skill development capability to ensure that the best quality of on consumption pies/meals offered by HFSA are adhered to. Ensure delivery of superlative baked quality goods to consumers.

Click here for more information. 

F&B Trainee position

13 June

Frenchman’s Creek Beach and Country Club are accepting applications for their 2014 October/November F&B training positions.

Interested applicants should complete the two forms below, and forward them to mgoswami@FrenchmansCreek.com, as well as log on to the Frenchman’s Creek website to fill out an online application, here.

Application forms:
Letter of Intent
Food&Beverage

J-1 Internship/Trainee placement

13 June 2014

Placements are available for the DoubleTree, by Hilton Hotels, located close to the George Washington Bridge in Fort Lee, NJ. We are seeking both Food and Beverage, and Front Office candidates starting this June for one year. Both positions are $9 per hour with benefits such as complimentary breakfast, lunch and dinner provided when on shift and Hilton Brands Discount room rate in the US.

Candidates must be students or graduates, in the Hospitality or Business related studies, and have at least 6 months experience in either of the above areas. Graduates of more than one year must have at least one year’s experience.

Please note we are actively seeking Culinary 6-12 month applicants year round. Interested applicants should send their resumes to Info@HospitalityRC.com

More Information:
Participant Handbook 2014
AHA J1 Opportunities
Program Fees J-1 2014 
DoubleTree Hilton Fort Lee Property Information Sheet  

Reception Manager/Banqueting

3 June 2013

Champagne Castle Hotel, Central Drakensberg, are looking for an energetic young Reception Manager who is also responsible for all aspects of Banqueting as the hotel is renowned as a wedding venue and also offers small conferencesformal 3-year hotel diploma or minimum of 5 years working experience in a 4 or 5* hotel. In addition to the above, a further minimum 2 years working experience in a 4 or 5* hotel in a junior management position is required.

Formal 3-year hospitality diploma and a minimum 2 years working experience in a 4 or 5* hotel in a junior management position is required.

Additional information: Single live-in position in a unit with lounge/bedroom/bathroom etc and is inclusive of meals

To apply, email your CV to Theresa at cch@champagnecastlehotel.co.za  by no later than 30 June 2014. 

Tel: (036)468-1063

 

Newly qualified chef or cook

30 May 2014

This position entails development of new products that have been requested by our customers. Over and above the basic salary, there is an incentive for developed lines that get listed with our clientele.

To apply: Cell: 071 875 9252; Fax: 011 496 2196  Work: 011 496 1986 Email:info@thefoodmakers.co.za

Bakery and Food Service Specialist (Heinz)

27 May 2014

Key partner to the sales structure both for formal retail and food service in a baking development, advisory, skill development capability to ensure that the best quality of on consumption pies/meals offered by HFSA are adhered to. Ensure delivery of superlative baked quality goods to consumers.

Outputs 

  • Manage day to day operations of bake off business from a customer training and development perspective in customer bakeries and on the job training. 
  • Required to regularly test adherence to basked quality in retail, forecourts and general trade 
  • Manage bake off in store issues on quality and taking corrective actions either in bakeries or if source of issue is the factory manage the process of corrective action within HFSA. 
  • Build relationships with all key customers in stores and food service customers. 
  • Develop meal solutions for QSR customers with HFSA portfolio. 
  • Develop customers menu’s in QSR and retail with ideas on new product offering within the business. 
  • Ensure continuous product improvement in relation to market requirements 

Minimum Requirements: 

  • Degree or Diploma equivalent, Chef, Food and Beverage or Hotel Management. 
  • Chef OR Master baker expertise essential 
  • Sales experience advantages 

Competencies: 

  • Understanding of food beauty 
  • Able to take the initiative 

 
Should you meet the minimum requirements kindly email your CV to tania.thomas@za.hjheinz.com by no later than 30 May 2014 

 

Chef Required

27 May 2014

We are looking for a young enthusiastic person who has just completed their course as a chef or cook to join our innovation team.
This position entails development of new products that have been requested by our customers, therefore, over and above the basic salary, there is an incentive for developed lines that get listed with our clientele.
Salary will be discussed in the interview
Please email me your cvs at info@thefoodmakers.co.za

Managerial/Administrative Position

26 May 2014

We are looking for an enthusiastic, motivated, dynamic and well-spoken employee for an innovative upmarket hotel in the heart of Sandton. For this excellent opportunity, the following skills are required:

  •  Managerial
  • Administrative
  • Hospitality
  • Drivers licenses and car
  • Computer Skills

Salary R8 000 – R12 000 ctc

Please email you CVs directly to me at nick@sesuites.co.za

Desk Management & Concierge 

20 April 2014

Cape Royale Hotel in Green Point has a vacancy available for Desk Management & a Concierge. To apply, e-mail CV's through to mr.clingen@africanect.com

Senior Chef De Partie & Chef De Partie  

16 April 2014

The Oyster Box has the above mentioned vacancies available

Requirements: • Matriculation certificate (or the equivalent) • Either Culinary Arts, Catering management or Food Service Management diploma • Previous experience within a 4 or 5 * property would be an advantage • HACCP certification Should you be interested please forward CV’s to recruitment@oysterbox.co.za

Banqueting Supervisor & Part time Banqueting Supervisor

14 April 2014

  • Banqueting Supervisor-R6500 plus benefits
  • Part time Banqueting Supervisor-R32.50 per hour

Shifts either 6-3,3-close(around 2.00am latest)

To apply contact HR Manager Sue Pillay : Direct Tel: 031 313 1744 Fax: 086 608 6640 Email: hr@dcclub.co.za