ANEW – Culinary Jobs

To apply, click on the link at the end of the posts and all the best with your applications.

Sous Chef (Mpumalanga, White River)

Closing Date
2025/09/20
Reference Number
AHR250722-1
Job Title Sous Chef (Mpumalanga, White River)
Job Type Permanent
Business Unit ANEW Resort White River
Department Culinary
Number of Positions 2
Location – Town / City Nelspruit
Location – Province Mpumalanga
Location – Country South Africa
Minimum Education Level Diploma | Advanced Certificate
Job Category Hospitality
Job Advert Summary
ANEW Resort White River is looking for a dynamic, Sous Chef. The individual will be responsible for the overall management of all food production areas (kitchens) within the hotel. The menu planning, control of stock, purchasing of goods, hygiene standards, practices, coordinating of staff and resources for efficient, well-prepared, and profitable service of food according to the required standards of the hotel.

The successful candidate will be based in Mpumalanga, White River.

Minimum Requirements
Culinary Certificate or Hospitality Management Diploma qualification will be an advantage
At least 3 years’ experience within the hospitality industry in 4 star property.
Must have at least 18 months of management or supervisory experience
Must be standards and quality orientated
Good knowledge of Food trends and inventory experience.
High level of customer service, high level of numeracy skills, disciplined, organised, attention to detail, deadline driven, and cost control skills essential.
Excellent Communication Skills in English and Isizulu and / or IsiXhosa will be advantage
High degree of self-motivation and ambition
Skills to work both independently and as part of a team
Time management
Duties and Responsibilities
The Successful individual must ensure, consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction.

Accountable for achieving budgeted food cost of sales for the property.
Maintain and control of all food procurement, goods receiving, storage, issuing, stock taking, stock analysis, waste control and stock security procedures.
Contributes to ensuring that guest satisfaction is established and maintained by the employees.
Contributes to maintaining appropriate staffing levels.
Excellent knowledge of Opera with specific reference to Point of Sales.

Executive Chef (KwaZulu-Natal, Zinkwazi)

Closing Date
2025/09/01
Reference Number
AHR250703-1
Job Title Executive Chef (KwaZulu-Natal, Zinkwazi)
Job Type Permanent
Business Unit Ocean Reef
Department Culinary
Number of Positions 1
Location – Town / City Zinkwazi
Location – Province KwaZulu-Natal
Location – Country South Africa
Minimum Education Level Diploma | Advanced Certificate
Job Category Hospitality
Job Advert Summary
ANEW Hotel Ocean Reef islooking for an Executive Chef to provide an efficient and cost-effective food service to the establishment.

The successful candidate will be based in KwaZulu-Natal, Zinkwazi.

Minimum Requirements
Completed diploma in Professional Cookery
+3 Year Experience as a Head Chef/Sous Chef
The ability to communicate and collaborate effectively with team members and clients
Good knowledge of plus point system.
Great knowledge of food cost and menu planning
Strong management skills
Strong conferencing experience is essential.
Duties and Responsibilities
FINANCE

Monitor pricing from accredited suppliers and inspect food quality upon delivery.
Ensure portion control is consistently managed.
Actively implement food regeneration daily according to company standards.
Obtain a daily meal/arrivals report from the Front Office for meal allocation.
Review DRR daily for internal/external food charges.
File all Cost of Sales summary sheets and ensure backups are stored.
Maintain cost of sales at or below 34% and keep stock sheet prices current.
Conduct monthly OE stock counts and manage stock per company policies.
File equipment-related documents, fridge/freezer temp charts, and cleaning records.
Ensure timely submission of all reports.
Control food procurement, receiving, storage, issuing, stock-taking, analysis, and security.
Be present during stock takes, maintaining neatly packed stocks and checking par levels.
Ensure operating equipment is secured and products meet quality standards.
Check requisitions against actual issues and report discrepancies immediately.
Daily check of à la carte items for variance reports; update costs every six months.
Reduce monthly COS in line with company budget standards.
Submit specialized event menus to the General Manager for approval by deadlines.
CUSTOMER

Greet customers warmly upon entry, projecting a friendly attitude.
Ensure kitchen staff present a good image through efficiency, courtesy, and cleanliness.
Require kitchen staff to wear uniforms at all times.
The Head Chef must be visible during meal times, interacting with guests.
Address guest complaints promptly and share feedback with the kitchen.
Display Guest Revu feedback in the kitchen and use service excellence skills.
Implement standard recipes for food items and taste preparations to ensure flavor.
Ensure buffet items and presentation meet the highest standards.
Use props for buffet setups, labeling items as per Brand Standards.
PROCESS

Ensure compliance with Standard Operating Procedures in the kitchen.
Adhere to breakage policy, signing and filing copies by all chefs.
Communicate and sign off on all policies and procedures with kitchen staff.
Conduct stock takes on the 10th, 20th, and last day of each month.
Uphold ANEW Brand Standards in training and operations.
Display cleaning schedules and complete monthly deep cleaning.
Address all recommendations from the monthly MAD audit.
Complete all OPUS tasks within the stipulated time frame.
Maintain cleanliness and organization of cooking equipment and storage.
Ensure chemical usage charts are visible.
Hold chefs accountable for hygiene and cleanliness in their sections.
Follow the FCS system, keeping paperwork updated.
Adhere to FIFO principles in the kitchen.
Sanitize work areas and separate cooked from raw items.
Ensure compliance with statutory regulations and health standards.
Service the extractor canopy every six months and display the certificate.
Conduct monthly high-risk pest control and implement waste control measures.
Minimize food waste and ensure waste bins are sanitized and properly managed.
Communicate employee shift rosters and manage leave requests effectively.
Ensure HR policies are communicated and new employees receive necessary documents.
Promote sound industrial relations through regular meetings.
Enforce company rules consistently and hold monthly departmental meetings.
Review timesheets for accuracy and record overtime properly.
Conduct monthly one-on-ones with kitchen colleagues, filing documentation.
Maintain a training calendar and provide ongoing training as needed.
Adhere to Occupational Health & Safety Act requirements and evacuation procedures.
PEOPLE

Lead by example to uphold HITEC culture in interactions.
Maintain high standards of personal hygiene, uniform appearance, and punctuality.
Foster loyalty, trust, and respect within the kitchen team through motivational management.
Demonstrate professionalism and emotional intelligence at all times.
Provide continuous on-the-job training and ensure training documentation is completed.
Employees must not report for duty under the influence of alcohol or drugs.

Cook (Gauteng, Pretoria, Hatfield)

Closing Date
2025/08/30
Reference Number
AHR250701-1
Job Title Cook (Gauteng, Pretoria, Hatfield)
Job Type Permanent
Business Unit Hatfield
Department Culinary
Number of Positions 1
Location – Town / City Pretoria
Location – Province Gauteng
Location – Country South Africa
Minimum Education Level Higher Certificate
Job Category Hospitality
Job Advert Summary
ANEW Hotel Hatfield is looking for a Cook to join the winning team.

The preparation and delivery of high-quality, food, deserts and pastry items in a busy restaurant and function kitchen. Also be able to undertake a varied list of food preparation for the kitchen daily, according to the required standards of the hotel.

The successful candidate will be based in Gauteng, Pretoria, Hatfield.

Minimum Requirements
Matric, tertiary qualification would be added advantage
+2 years experience as a Chef
Ability to work in a fast paced kitchen
Duties and Responsibilities
Ensure stocks are neatly packed in order to get an accurate count.
Assist in checking, daily stock par levels to be maintained for fridges, freezers, dry stores, consumables and operating equipment
Operating equipment to be checked and stored in a secure place
Products used must always be of the highest possible standard and rotated and received according to official Hotel policy.
Stock requisitions to be checked against actual issue and any discrepancies to be reported to person who ordered/issued immediately.

Executive Chef (KwaZulu-Natal, Kokstad)

Closing Date
2025/08/18
Reference Number
AHR250619-2
Job Title Executive Chef (KwaZulu-Natal, Kokstad)
Job Type Permanent
Business Unit Ingeli Forest
Department Culinary
Number of Positions 1
Location – Town / City Kokstad
Location – Province KwaZulu-Natal
Location – Country South Africa
Minimum Education Level Diploma | Advanced Certificate
Job Category Hospitality
Job Advert Summary
ANEW Resort Ingeli Forest islooking for an Executive Chef to provide an efficient and cost-effective food service to the establishment.

The successful candidate will be based in KwaZulu-Natal, Kostad.

Minimum Requirements
Completed diploma in Professional Cookery
+3 Year Experience as a Head Chef/Sous Chef
The ability to communicate and collaborate effectively with team members and clients
Good knowledge of plus point system.
Great knowledge of food cost and menu planning
Strong management skills
Strong conferencing experience is essential.
Duties and Responsibilities
FINANCE

Monitor pricing from accredited suppliers and inspect food quality upon delivery.
Ensure portion control is consistently managed.
Actively implement food regeneration daily according to company standards.
Obtain a daily meal/arrivals report from the Front Office for meal allocation.
Review DRR daily for internal/external food charges.
File all Cost of Sales summary sheets and ensure backups are stored.
Maintain cost of sales at or below 34% and keep stock sheet prices current.
Conduct monthly OE stock counts and manage stock per company policies.
File equipment-related documents, fridge/freezer temp charts, and cleaning records.
Ensure timely submission of all reports.
Control food procurement, receiving, storage, issuing, stock-taking, analysis, and security.
Be present during stock takes, maintaining neatly packed stocks and checking par levels.
Ensure operating equipment is secured and products meet quality standards.
Check requisitions against actual issues and report discrepancies immediately.
Daily check of à la carte items for variance reports; update costs every six months.
Reduce monthly COS in line with company budget standards.
Submit specialized event menus to the General Manager for approval by deadlines.
CUSTOMER

Greet customers warmly upon entry, projecting a friendly attitude.
Ensure kitchen staff present a good image through efficiency, courtesy, and cleanliness.
Require kitchen staff to wear uniforms at all times.
The Head Chef must be visible during meal times, interacting with guests.
Address guest complaints promptly and share feedback with the kitchen.
Display Guest Revu feedback in the kitchen and use service excellence skills.
Implement standard recipes for food items and taste preparations to ensure flavor.
Ensure buffet items and presentation meet the highest standards.
Use props for buffet setups, labeling items as per Brand Standards.
PROCESS

Ensure compliance with Standard Operating Procedures in the kitchen.
Adhere to breakage policy, signing and filing copies by all chefs.
Communicate and sign off on all policies and procedures with kitchen staff.
Conduct stock takes on the 10th, 20th, and last day of each month.
Uphold ANEW Brand Standards in training and operations.
Display cleaning schedules and complete monthly deep cleaning.
Address all recommendations from the monthly MAD audit.
Complete all OPUS tasks within the stipulated time frame.
Maintain cleanliness and organization of cooking equipment and storage.
Ensure chemical usage charts are visible.
Hold chefs accountable for hygiene and cleanliness in their sections.
Follow the FCS system, keeping paperwork updated.
Adhere to FIFO principles in the kitchen.
Sanitize work areas and separate cooked from raw items.
Ensure compliance with statutory regulations and health standards.
Service the extractor canopy every six months and display the certificate.
Conduct monthly high-risk pest control and implement waste control measures.
Minimize food waste and ensure waste bins are sanitized and properly managed.
Communicate employee shift rosters and manage leave requests effectively.
Ensure HR policies are communicated and new employees receive necessary documents.
Promote sound industrial relations through regular meetings.
Enforce company rules consistently and hold monthly departmental meetings.
Review timesheets for accuracy and record overtime properly.
Conduct monthly one-on-ones with kitchen colleagues, filing documentation.
Maintain a training calendar and provide ongoing training as needed.
Adhere to Occupational Health & Safety Act requirements and evacuation procedures.
PEOPLE

Lead by example to uphold HITEC culture in interactions.
Maintain high standards of personal hygiene, uniform appearance, and punctuality.
Foster loyalty, trust, and respect within the kitchen team through motivational management.
Demonstrate professionalism and emotional intelligence at all times.
Provide continuous on-the-job training and ensure training documentation is completed.
Employees must not report for duty under the influence of alcohol or drugs.

Cook (Gauteng, Centurion)

Closing Date
2025/07/28
Reference Number
AHR250529-1
Job Title Cook (Gauteng, Centurion)
Job Type Permanent
Business Unit Centurion
Department Culinary
Number of Positions 1
Location – Town / City Centurion
Location – Province Gauteng
Location – Country South Africa
Minimum Education Level Higher Certificate
Job Category Hospitality
Job Advert Summary
ANEW Hotel Centurion is looking for a Cook to join the winning team.

The preparation and delivery of high-quality, food, deserts and pastry items in a busy restaurant and function kitchen. Also be able to undertake a varied list of food preparation for the kitchen daily, according to the required standards of the hotel.

The successful candidate will be based in Gauteng, Centurion.

Minimum Requirements
Matric, tertiary qualification would be added advantage
+2 years experience as a Chef
Ability to work in a fast paced kitchen
Duties and Responsibilities
Ensure stocks are neatly packed in order to get an accurate count.
Assist in checking, daily stock par levels to be maintained for fridges, freezers, dry stores, consumables and operating equipment
Operating equipment to be checked and stored in a secure place
Products used must always be of the highest possible standard and rotated and received according to official Hotel policy.
Stock requisitions to be checked against actual issue and any discrepancies to be reported to person who ordered/issued immediately.

Executive Chef (Mpumalanga, Hazyiew)

Closing Date
2025/07/29
Reference Number
AHR250317-1
Job Title Executive Chef (Mpumalanga, Hazyiew)
Job Type Permanent
Business Unit Hazyview
Department Culinary
Number of Positions 1
Location – Town / City Nelspruit
Location – Province Mpumalanga
Location – Country South Africa
Minimum Education Level Diploma | Advanced Certificate
Job Category Hospitality
Job Advert Summary
ANEW Resort Hazyview islooking for an Executive Chef to provide an efficient and cost-effective food service to the establishment.

The successful candidate will be based in Mpumalanga, Hazyview.

Minimum Requirements
Completed diploma in Professional Cookery
+3 Year Experience as a Head Chef/Sous Chef
The ability to communicate and collaborate effectively with team members and clients
Good knowledge of plus point system.
Great knowledge of food cost and menu planning
Strong management skills
Strong conferencing experience is essential.
Duties and Responsibilities
FINANCE

Monitor pricing from accredited suppliers and inspect food quality upon delivery.
Ensure portion control is consistently managed.
Actively implement food regeneration daily according to company standards.
Obtain a daily meal/arrivals report from the Front Office for meal allocation.
Review DRR daily for internal/external food charges.
File all Cost of Sales summary sheets and ensure backups are stored.
Maintain cost of sales at or below 34% and keep stock sheet prices current.
Conduct monthly OE stock counts and manage stock per company policies.
File equipment-related documents, fridge/freezer temp charts, and cleaning records.
Ensure timely submission of all reports.
Control food procurement, receiving, storage, issuing, stock-taking, analysis, and security.
Be present during stock takes, maintaining neatly packed stocks and checking par levels.
Ensure operating equipment is secured and products meet quality standards.
Check requisitions against actual issues and report discrepancies immediately.
Daily check of à la carte items for variance reports; update costs every six months.
Reduce monthly COS in line with company budget standards.
Submit specialized event menus to the General Manager for approval by deadlines.
CUSTOMER

Greet customers warmly upon entry, projecting a friendly attitude.
Ensure kitchen staff present a good image through efficiency, courtesy, and cleanliness.
Require kitchen staff to wear uniforms at all times.
The Head Chef must be visible during meal times, interacting with guests.
Address guest complaints promptly and share feedback with the kitchen.
Display Guest Revu feedback in the kitchen and use service excellence skills.
Implement standard recipes for food items and taste preparations to ensure flavor.
Ensure buffet items and presentation meet the highest standards.
Use props for buffet setups, labeling items as per Brand Standards.
PROCESS

Ensure compliance with Standard Operating Procedures in the kitchen.
Adhere to breakage policy, signing and filing copies by all chefs.
Communicate and sign off on all policies and procedures with kitchen staff.
Conduct stock takes on the 10th, 20th, and last day of each month.
Uphold ANEW Brand Standards in training and operations.
Display cleaning schedules and complete monthly deep cleaning.
Address all recommendations from the monthly MAD audit.
Complete all OPUS tasks within the stipulated time frame.
Maintain cleanliness and organization of cooking equipment and storage.
Ensure chemical usage charts are visible.
Hold chefs accountable for hygiene and cleanliness in their sections.
Follow the FCS system, keeping paperwork updated.
Adhere to FIFO principles in the kitchen.
Sanitize work areas and separate cooked from raw items.
Ensure compliance with statutory regulations and health standards.
Service the extractor canopy every six months and display the certificate.
Conduct monthly high-risk pest control and implement waste control measures.
Minimize food waste and ensure waste bins are sanitized and properly managed.
Communicate employee shift rosters and manage leave requests effectively.
Ensure HR policies are communicated and new employees receive necessary documents.
Promote sound industrial relations through regular meetings.
Enforce company rules consistently and hold monthly departmental meetings.
Review timesheets for accuracy and record overtime properly.
Conduct monthly one-on-ones with kitchen colleagues, filing documentation.
Maintain a training calendar and provide ongoing training as needed.
Adhere to Occupational Health & Safety Act requirements and evacuation procedures.
PEOPLE

Lead by example to uphold HITEC culture in interactions.
Maintain high standards of personal hygiene, uniform appearance, and punctuality.
Foster loyalty, trust, and respect within the kitchen team through motivational management.
Demonstrate professionalism and emotional intelligence at all times.
Provide continuous on-the-job training and ensure training documentation is completed.
Employees must not report for duty under the influence of alcohol or drugs.

Click here to apply

We wish you all the best with your applications