Vacancies at Pick Me Recruitment

• Our client, a distinguished boutique property in Franschhoek, is seeking to employ an experienced Food and Beverage Manager to lead and manage the F&B Operations of this premium property.

The Role

• Oversee the daily operations, service standards and staff performance to deliver exceptional, high-end dining experiences. This person will ensure that all service requirements are met with conferences, group bookings, picnics, private catering and braai’s whether these take place on or off the property.
• Works very closely with the Head Chef to ensure the quality of food served in all areas to all guests.

Key Responsibilities

• Review guest preferences on Protel per booking to ensure that the adequate and timely planning is done for all upcoming guest stays with dietary and or special meal requirements to deliver on intuitive service.
• Ensure that opening and closing procedures are followed precisely, and daily shift procedures are completed.
• Prepare and supervise the mise-en-place for each meal period including preparations for room service orders.
• Manage table allocations and booking times efficiently, ensuring guest satisfaction and equitable distribution between wait staff.
• Ensure all guest orders are taken per SOPs, promoting menu items and responding positively to non-menu requests.
• Implement and monitor systems and processes that ensure exceptional guest experience in terms of food quality, taste, safety, and nutrition.
• Coordinate with procurement to ensure that the beverage list is always up to date and correct pricing on menus and POS system.
• Ensure all set-ups for conferences, group bookings, picnic’s, braais and any other special arrangements are completed timeously and according to standard.
• Do post venue checks to report any damages and ensure venue/s are turned around to their standard layout.
• Lead pre- and post-service briefings with special attention paid to planning for larger events, group bookings and conference groups.
• Ensure consistent menu training including allergens and dietary requirements in coordination with the Head Chef.
• Continuously assess and support staff development, identifying areas for improvement and training.
• Together with Human Resources, conduct disciplinary discussions with underperforming Restaurant team members where retraining and coaching have failed to bring about the desired results
• Weekly meetings with Hotel Manager to discuss any disciplinary issues, flow of service or other guest related suggestions.
• Taking charge of stock count procedures and ensuring this is submitted to the stores department before or on deadline.
• Monitor staff punctuality and absenteeism and keep PRP/ ESS systems up to date.
• Ensure shifts are adequately staffed, facilitating shift scheduling when necessary.
• Handle telephone & email reservations and inquiries.
• Assist in brainstorming new ideas, concepts, and themes for seasonal menus, events, and special occasions.
• Work closely with the kitchen team to assist in the costing of new dishes and menu items, ensuring they are both feasible and profitable.
• Do pre- and post-inspections of all conference venues, private dinners, braais and picnic set-ups.

Experience & Skill

• Previous experience in a similar role within a fine dining or 5-star Hotel restaurant or hospitality environment.
• Excellent knowledge of food and beverage service standards.
• Proficiency in using restaurant POS systems.

Inherent Requirements

• Qualification or Diploma in Hospitality Management or Culinary Arts
• Wine certificate course would be beneficial
• Valid Driver’s Licence
• Preference will be given to candidates from Franschhoek and neighbouring areas

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• Our client, a distinguished boutique property in Franschhoek, is seeking to employ a dynamic HEAD CHEF to lead and manage their culinary team. 

Ideal Candidate

• The ideal candidate has experience in providing an elevated and elegant dining experience in a sophisticated hospitality environment.  We are looking for a Chef who is focused on fine food, rather than fine dining. This Chef needs to get their hands dirty and be involved in every facet of the kitchen. Strong leadership skills focused on team development and training, being present with every service and guiding and mentoring staff. International culinary experience highly beneficial. 

Key Objective

• The Head Chef is responsible for overseeing the entire kitchen operations, ensuring the preparation and presentation of high-quality food while maintaining cost control, hygiene, and compliance with health and safety regulations. The role requires strong leadership, creativity in menu development, and effective management of kitchen staff to deliver exceptional culinary experiences.

Core Responsibilities

• Ensure all guests are cared for individually, meeting all individual needs, strictly adhering to dietary requirements, and preparing meals accordingly.
• Check daily and weekly restaurant bookings forecast, including all events/special occasions requests and ensure the proper ordering and planning is done in conjunction with the F&B Manager and Hotel Manager.
• Report any complaints, concerns, or operational requirements to the F&B Manager including faulty or new equipment requests to optimise offering and operations within the kitchen team.
• Ensure menus are seasonal, fresh, and organic as per Our Client’s vision/standards.
• Present seasonal menus timeously according to the tear planner and work closely with the Horticulturist and procurement department for best pricing and produce.
• Design menus for picnics, braais, conferences and Chef’s experience meals in cottages to enhance guest experiences.
• Ensure that the night audit menu prep and training is meticulously done and identify training needs where required.
• Conduct weekly meetings with the F&B Manager for planning and feedback to Group Operations Manager and Hotel Manager. Ensuring a seamless guests experience at all times.
• Conduct daily team briefings and ensure all duties are carried out with all staff members duly informed of daily specials, out-of-stock items, and replacements.
• Ensure good daily communication between the kitchen and front of house
• Lead, train, and develop a skilled and motivated kitchen team.
• Conduct regular performance reviews, provide constructive feedback, and support staff development.
• Ensure that proper probationary reviews are completed by deadline with the support of the F&B Manager to rectify or escalate any problem areas or misalignment with company goals & culture.
• Monitor and manage kitchen costs, including food, labour, and equipment maintenance, to achieve financial targets.
• Work closely with procurement to ensure optimal stock levels and supplier relationships.
• Assist in budgeting and forecasting for the kitchen operation and capex requirements.
• Maintain a regular check on stock and provide training on stock-taking and ordering procedures.

Experience and Skill

• Formal Culinary Qualification
• Proven experience as Head Chef in a 5-star Hotel or fine dining restaurant.
• Excellent knowledge of food and beverage service standards.
• Strong knowledge of kitchen management, food costing and inventory control.
• Proficiency in MS Office and POS software
• Ability to confidently operate within a fast-paced environment
• Leadership and team management skills

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About The Role

• An established and vibrant roastery cafe in the heart of Paarl is seeking a hands-on, passionate Chef to lead the kitchen operations. Known for exceptional coffee and a warm community atmosphere, we are looking for a culinary professional who can elevate our Client’s daytime dining experience while maintaining smooth, efficient daily operations.

Examples of Key Responsibilities

• Kitchen Operations: Oversee all food preparation, cooking, and plating of our Client’s busy daily breakfast and lunch services, ensuring high and consistent culinary standards
• ​Team Leadership: Lead, train, and mentor a small, dedicated kitchen team, fostering a positive, collaborative, and high-performance environment
• ​Menu Execution & Development: Execute the current breakfast and lunch menus with precision, and collaborate with management on seasonal updates, specials
• ​Stock & Inventory Control: Manage stock levels, ingredient ordering, supplier relationships, and waste minimization to ensure optimal food cost margins
• ​Front of House Support: Assist with front of house management during peak trading hours, ensuring seamless communication between the kitchen and floor, and delivering exceptional guest service
• ​Compliance & Safety: Maintain strict health, safety, hygiene, and HACCP standards across all kitchen and food storage areas

Position Requirements

• Proven experience (minimum 3 to 5 years) as a Chef, Sous Chef, or Kitchen Manager in a fast-paced cafe, bistro, or restaurant environment
• ​Strong culinary background with a flair for crafting exceptional, fresh breakfast and lunch dishes
• ​Demonstrated experience leading and motivating a small kitchen team
• ​A hands-on, adaptable approach with a willingness to step into front of house management and support floor operations as needed
• ​Excellent organizational skills, attention to detail, and a head for numbers (stock control and costing)
• ​Formal culinary qualification is advantageous
• ​Valid working rights in South Africa and flexibility to work weekends and public holidays

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• We have an exciting opportunity for a talented Chef de Partie to join a prestigious Wine Estate between Paarl & Franschhoek. Over the years our Client has become a premier destination with curated guest experiences. 
• The position requires a creative and a hands-on approach to food production and cooking, experience in all kitchen sections, strong culinary and operations skill set, passionate about cooking and someone who cares about curated guest experiences.   3+ Years culinary experience in a high-end Bistro-style environment with a formal culinary qualification preferred. You will form part of a small, focused brigade. 
• Valid driver’s licence and own reliable transport beneficial.

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About the Role

• We are seeking a highly passionate, versatile, and experienced Front of House Manager to oversee the day-to-day guest experience and hospitality operations. Working with a small, dedicated, and hands-on team, you will lead from the front to ensure seamless guest check-ins, exceptional dining services, and meticulous attention to detail across both Accommodation and Food & Beverage.
• ​This is a dynamic role suited for a warm, proactive hospitality professional who thrives in a boutique environment where no detail is too small.

Key Responsibilities

• Guest Experience & Front of House: Welcome arriving guests, deliver personalized hosting, manage check-ins/check-outs, and act as the primary point of contact during their stay.
• ​F&B Operations: Oversee all food and beverage services (breakfast, light dining, in-villa catering, and private tasting experiences), ensuring high standards of presentation and service.
• ​Property & Villa Management: Conduct daily walkthroughs of cabins and villas to maintain immaculate standards of presentation, cleanliness, and maintenance.
• ​Team Leadership: Lead, train, and motivate a small, hands-on team across front-of-house, housekeeping, and service.
• ​Administration & Stock Control: Oversee reservations administration, guest communications, supplier orders, F&B/amenity stock management, and basic daily reporting.

Position Requirements

• Experience: Essential experience in both Food & Beverage and Luxury Accommodation/Boutique Lodges.
• ​Hands-on Approach: Willingness to rolled up your sleeves and assist across all operational areas in a small team setting.
• ​Communication & Hosting: Outstanding interpersonal and communication skills with a natural flair for warm, high-end guest hosting.
• ​Organization: Meticulous attention to detail and strong organizational and problem-solving skills under pressure.
• ​Location & Transport: Valid driver’s license and own reliable transport. Applicants must reside in or near the Stellenbosch/Winelands region.
• ​Flexibility: Able to work flexible shifts, including weekends, public holidays, and evenings, aligned with guest arrivals and dining requirements.

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Overview

• Assist the Floor Manager and Waitron Team in the smooth running of the full restaurant function, demonstrate excellence and an exciting food-and-wine experience to guests while maintaining a positive work environment for the team. 

Core Abilities

• Passionate about creating personalised and memorable guest experiences through exceptional attention to detail and genuine guest engagement  
• Exceptional relationship-building skills, with the ability to anticipate guest needs and consistently exceed expectations
• Highly attentive, polished, and professional approach to service, with a strong focus on precision and consistency
• Excellent anticipatory service skills, with the ability to maintain high service standards during busy and peak dining periods
• Confident in managing complex guest requests, special occasions, and personalised experiences with professionalism and discretion
• Advanced knowledge of food, wine, and beverages, with the ability to provide knowledgeable and personalised recommendations
• Ability to create memorable experiences when facilitating complementary wine experiences for resident guests
• Strong upselling and suggestive-selling skills, with a focus on enhancing the guest experience while driving revenue
• Ability to deliver premium dining experiences that promote guest satisfaction, loyalty, and repeat business

Knowledge, Skills and Qualities

• At least three years’ experience in a busy, high-end restaurant or luxury hospitality environment
• Senior or Head Waiter experience advantageous
• Relevant tertiary degree, diploma, or equivalent qualification desirable
• WSET certification desirable
• Excellent verbal communication skills in English; additional languages advantageous
• Strong knowledge of Health & Safety and Hygiene Standards  
• Knowledge of Micros POS or a similar point-of-sale system  
• Strong time management, literacy, and numeracy skills 
• Excellent attention to detail, with strong organisational skills and follow-through
• Ability to communicate clear instructions to colleagues while remaining mindful of operational deadlines
• Ability to remain calm, professional, and composed in a fast-paced environment
• Vibrant, responsible, and service-oriented approach, with a positive and cheerful outlook 
• Candidates must have valid South African identification and a clear criminal record.

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Overview

• We have dynamic opportunity for a Restaurant Floor  Manager on an iconic Wine Farm in the Stellenbosch Winelands.  The Eatery is known for its Farm-to-plate dining experiences and is focused on quality produce. 
• We are looking for a driven Restaurant Floor Manager with at least 3 years of quality management experience, a stable track record, excellent communication skills, fluent English essential (spoken and written), Afrikaans spoken beneficial.  Individuals need to be service centric with a strong ability to manage and lead a team effectively. 

The Role

• The role requires candidates to have their own reliable transport and valid driver’s license. 
• The key role is to oversee and manage a busy restaurant operation. This well supported restaurant operates Breakfast and Lunch daily. 

Position Requirements

• A relevant Hospitality qualification beneficial
• Grade 12
• Minimum of 3 years quality restaurant management experience
• Fluent in English (Afrikaans spoken beneficial)
• Reliable transport essential

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• Are you a passionate and skilled Chef de Partie looking to elevate your culinary journey? We’re seeking a dedicated professional to join our Client’s dynamic kitchen team, where creativity, quality, and excellence are at the heart of everything they do.

Core Duties and Responsibilities

• Assist the chef in checking the staff timing, grooming, and personnel cleanliness.
• Does all the mise en place, preparation, cutting of meat, fish when the need arise, cooking and arranging of food as instructed.
• Co-ordinate activities of Commis, Cooks and apprentices to ensure an efficient and smooth food service.
• Controls cost by minimizing spoilage, waste and exercising portion control.

Experience and Skill

• Matric Certificate
• Diploma in professional cookery advantageous
• Minimum of 2 year’s experience in a similar position
• Be able to follow recipes and presentation of food and dishes as instructed
• Ensure cleanliness of the kitchen is up to HACCP standards
• Ensure the highest quality of food and fresh produce
• Good organisational and time management skills

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Overview

• Pick Me Recruitment has an opportunity for an experienced Stock Controller to join our Client’s team. 
• As a Stock Controller you need to oversee the end-to-end stock management process, ensuring strict compliance with procurement procedures, keeping inventory levels aligned with hotel occupancy, minimizing shrinkage, and providing accurate financial reports on stock values and movements.

Core Duties and Responsibilities

• Oversee daily stock control operations
• Complete projects assigned by Procurement Manager
• Staff Training
• Auditing, Stock Takes & Reconciliation
• Excellent service delivery and feedback to internal customers
• Support the Procurement team to maintain accurate and up to date documents and records
• Communicates effectively to notify the relevant manager of any stock, equipment, or facility damage
• Manages Storemen & Stock Administrators on the correct methods for stock packing, stock picking, and transportation.
• Degree of adherence to the inventory control policies and processes
• Effectiveness of inventory control in line with the operational requirements.
• Timeliness and completeness of submission, and adherence to the inventory audits
• Achievement of inventory Cost Reduction objectives and PAR levels maintained
• Issue of credit notes for incorrect or sub-standard stock received
• Accuracy of invoice price to contracted or quotation price checks

Experience and Skill

• 2 – 5 years experience working in a similar role in a 5-star environment
• Procure.net and Easipos system experience would be beneficial

Inherent Requirements

• Matric Certificate
• Certificate or Diploma in Hospitality Management of Inventory Control advantageous.
• Driver`s License required
• Meticulous Attention to Detail: Spot minor stock variances, data-entry errors, or invoice mismatches before they impact financial reports.
• Teamwork, cross-organisational collaboration and building high-performance teams
• Personal and professional integrity of the highest standard
• Has to be physically fit as this position involves heavy lifting.
• Preference will be given to candidates from Franschhoek and neighbouring areas

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• Our client, is one of South Africa’s oldest working farms, strategically located in the heart of Stellenbosch Winelands. We have an opportunity for an experienced Senior Sous Chef to join our client’s culinary team.

Position Scope

• To support the Executive Chef and Head Chef in leading the Hotel Kitchen, ensuring exceptional food and guest experiences, efficient operations, strong cost control, and compliance with our Client’s quality, sustainability, and service standards.

Core Responsibilities

• Support the Executive Chef and Head Chef in delivering exceptional culinary experiences and consistently high standards of food quality, presentation, and service. 
• Assist with the development and execution of innovative, seasonal, sustainable, and locally sourced menus aligned with our Client’s culinary philosophy
• Lead, coach, mentor, and develop the kitchen team through hands-on leadership, practical training, daily briefings, skills assessments, and regular feedback
• Foster a positive, inclusive, accountable, and high-performance team culture aligned with our Client’s values 
• Support recruitment, onboarding, performance management, career development, and succession planning 
• Manage daily kitchen operations effectively, including planning, scheduling, task allocation, resource management, and service execution
• Maintain kitchen equipment, facilities, operational checklists, cleaning schedules, and food safety records to ensure consistent standards 
• Drive continuous improvement in kitchen efficiency, productivity, quality, service delivery, and team performance
• Support financial management through effective control of food costs, labour costs, stock, procurement, wastage, and operating expenses 
• Identify opportunities to improve efficiency, optimise resources, reduce costs, and support departmental profitability 
• Champion our Client’s sustainability commitments through responsible sourcing, waste reduction, energy conservation, ethical food practices, and collaboration with local producers 
• Ensure compliance with food safety, hygiene, health and safety, and legislative requirements, maintaining audit-ready standards at all times 
• Promote a strong safety culture and ensure all team members understand and follow established procedures
• Build effective relationships with Hotel Operations, HR, Finance, Procurement, Sustainability, Maintenance, suppliers, and other stakeholders
• Promote our Client’s values, culture, sustainability commitments, and service standards through professional conduct and decision-making

Knowledge, Skill, Qualifications

• Remain actively involved in the kitchen, leading from the front and setting standards through cooking, coaching, mentoring, and supporting the team during service. Minimum 5 years’ relevant kitchen experience, preferably in a high-end hospitality environment
• Relevant Culinary Arts, Professional Cookery, Chef, or Hospitality Management qualification desirable
• Proven experience in leading, managing, coaching, and developing kitchen teams
• Excellent knowledge of culinary techniques, food preparation, presentation, and kitchen operations
• Strong product knowledge with a passion for maintaining high culinary standards and exceeding guest expectations 
• Strong financial, organisational, administrative, and time management skills. 
• Hands-on leadership style with excellent communication and interpersonal skills
• Able to work effectively under pressure and adapt to changing operational demands
• Flexible and able to work across all kitchen sections when required
• Positive, proactive, professional, and service-oriented approach
• Environmentally responsible with an interest in sustainability and continuous learning