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We invite candidates to apply for the Service Technician position for our client in the Hygiene & Chemical Industry. This position is based in George.
KEY PERFORMANCE AREAS
Business Development
Maintain brand reputation and ethos of business in a professional manner.
Call on an average of eight clients per day. Ensure weekly call report is completed and submitted to the Sales Manager.
A client call planner must be completed and repeated in a 4-to-6-week cycle.
Customer Relationship Management
Complete Repsly service reports for clients that require them. Ensure reports are discussed with relevant persons and ensure a copy is submitted to the Sales Manager.
Complete Laundry load count & calibration report. Ensure information is recorded on relevant excel spreadsheet to allow for Costing forecast.
Ensure staff training is carried out for all clients. Ensure all administration functions are closed out once training is offered (E.g. Training Registers, Training Certificates etc.).
Build a relationship with all key people within the client portfolio. (E.g. Buyer, General
Manager, Chef, Contract or Area Manager, etc.).
Always provide prompt service and assistance.
Assist with deliveries to customers in unforeseen circumstances.
Attend to customer needs concerning the best suited products and their efficient use.
Carry out technical installations, programming, repairs and maintenance of electronic chemical dosing equipment on commercial laundry machines, commercial dishwasher, glass washers and crate washers.
Installation of soap dispensers, chemical dosing systems and other Company related offerings for kitchen, laundry, food processing and housekeeping divisions.
Demonstrate the company’s consultative sales approach; leverage hands-on service to enhance our total value to the customer.
Provide emergency service coverage after hours to all customers.
Build relationships by providing customers with innovative products, sales demos, regular maintenance service and ongoing training.
Learn customers’ operations and devise unique solutions as their expert on advanced cleaning and sanitation processes.
Communication and Feedback
Attend and participate in all sales meetings.
Communicate on new opposition products, special account developments and any other relevant information gathered through field activities to provide feedback to Sales Manager.
Submitting a weekly sales/technical report to Sales Manager.
Adhere to Company Data and Communication Policies.
Use prescribed templates where available.
Comply with deadlines where set/required.
Administration Services
Assist the Debtors department with the following up of monies when required to do so.
Ensuring that new clients have the correct cash or credit application forms completed. &n
SECTOR: Cleaning and Hygiene
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KPA’s
Responsible for planning, controlling, and ordering food and beverages: execute F&B orders, process guest’s complaints good-naturedly, authorise F&B supplies and place orders, track and order shipments.
F&B Operations
Ensure waiters are correctly and smartly dressed, & offer professional (& courteous service to guestsEnsure restaurants and cloakrooms are clean, and that table appointments, (+ flower arrangements) are impeccable.Ensure that room service staff are correctly and smartly dressed and serve their guest professionally and friendly.Ensure that room service orders are executed promptly and that they comply with the required standards.Ensure that barmen are well trained, correctly dressed and serve their guest in a professionallyEnsure that bars and cloakrooms are clean and stockedEnsure efficient running of the banqueting department and that all banqueting rooms (& cloakrooms), are tidy & cleanEnsure an effective table reservation systemEnsure that company and statutory hygiene standards are maintainedEnsure that a minimum of 75% is achieved on first kitchen Audit (Management to advise when) and a further 80% on the next one.Implement a new ‘touch’ per year for the dining experience by April 2023 (WINET)Participate in the creation of 12 tailored events per a yearEnsure the quality of the food, the service, the look and feel of the restaurant is to the standard of DHR and that of consultants from the TICS and property Shareholders.Maintain standards equivalent to a 4* Hotel
Stock Management
Ensure profit margins are maintained, agreed costs are not exceeded through effective control systems, (incl issuing against dockets, sales analysis, menu costings & cash checks).Prepare proper forecast and meet desired revenues for all beverage outlets on-board.Ensure consumable and non-consumable goods are ordered, correctly stored and issued to various departments.Ensure procedures are adhered to, that no bills exceed the stipulated limit without prior approval & that written confirmation, purchase orders, or order numbers are on file.Maintain effective cost control in all areas of the F&B department.Responsible for the final delivery of all F&B products aligned with company´s standards.Ensure that monthly stock takes are conducted.Timeously submit (on the required format) all required information for budgeting purposesmonitor industry trends and make recommendation how it could be implemented & improved in the catering chain.
Management
Participate in daily scheduled mealtimes preparati...
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KEY OUTPUTS
Prepare welcome and departure notes for guestsCheck guests in during the day and manage dietaries, children, or any other special requestsImplement and follow the BOPsHost guests during the day - meet them back from drive and assist with any request they haveEnsure that all products that come into contact with the guest are consistently of the correct standardCheck set ups for breakfast, lunch and dinnerMake sure the main area is always tidy and styled to the BOPsHost guests at mealtimes and check smooth running of service from the kitchen and waitersWork closely with waiters and HODs to maintain a high service standardAssist in any other departments as and when requiredHost children’s activities at the lodgeProvide superior service and quality to guestsMust enjoy working with children and be creative when planning fun children’s activities
SKILLS REQUIRED
Communication skills - with guests and fellow staff membersStandard of your work must exceed the standard of the lodgeGood organisational abilityLateral thinking abilityInitiativeMust adhere to World Class Hospitality and Service StandardsProfessional, courteous, hospitable to guestsMust be able to cope under pressure to meet guests needsMust be able to lead people and correct things when neededHonest, have good integrity, proactive and driven person who has career ambitions
KNOWLEDGE REQUIRED
HospitalityEnvironmentThe surrounding communitiesThe countryCompany Knowledge (as well as Africa Foundation)Valid unendorsed SA driver’s license essential
PREVIOUS WORK EXPERIENCE REQUIRED
Experience in the service industry especially in dealing with guests and staffPrevious camp manager experience and advantagePrevious experience in working with children an advantage
This is a permanent live-in position, based at the lodge.
Transport to/from leave cycles is the successful candidate’s own responsibility.
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Camp Manager
Location: KZN
This business is built, almost entirely, on the strength of remarkable people who give passionately to their roles, work tirelessly, and have the guest experience at the core of their focus daily and care of the sustainability of our communities and environment. Every single employee makes a huge difference to our success and our contribution to the world, regardless of their role or function. For this reason we choose individuals very carefully – they are the strength and the future of this business.
KEY OUTPUTS
Prepare welcome and departure notes for guestsCheck guests in during the day and manage dietaries, children, or any other special requestsImplement and follow the BOPsHost guests during the day - meet them back from drive and assist with any request they haveEnsure that all products that come into contact with the guest are consistently of the correct standardCheck set ups for breakfast, lunch and dinnerMake sure the main area is always tidy and styled to the BOPsHost guests at meal times and ensure the smooth running of service from the kitchen and waitersWork closely with waiters and HODs to maintain a high service standardAssist in any other departments as and when requiredHost children’s activities at the lodgeProvide superior service and quality to guestsMust enjoy working with children and be creative when planning fun children’s activities
SKILLS REQUIRED
Communication skills - with guests and fellow staff membersStandard of your work must exceed the standard of the lodgeGood organisational abilityLateral thinking abilityInitiativeMust adhere to World Class Hospitality and Service StandardsProfessional, courteous, hospitable to guestsMust be able to cope under pressure to meet guests needsMust be able to lead people and correct things when neededHonest, have good integrity, proactive and driven person who has career ambitions
KNOWLEDGE REQUIRED
HospitalityEnvironmentThe surrounding communitiesThe countryCompany KnowledgeValid unendorsed SA driver’s license essential
...
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JOB SUMMARY
This position requires a technically focused, task orientated person who can work at high pace in a deliberate predictable manner with great attention to detail, who is highly creative with a passion for food; to assist with the day-to-day running of the pastry kitchen.
ORGANISATIONAL POSITIONING
Department: KitchenReporting to: Head Pastry Sous ChefLocation: At a 5 Star Hotel in Camps Bay, Cape Town
MINIMUM EXPERIENCE AND QUALIFICATIONS
Diploma in PatisserieMust have at least 1 years’ experience in a 5-Star Hotel or Fine Dining EstablishmentGood knife skillsNeat with high regard for personal hygiene and presentationSolid English verbal communication skillsUnderstanding and application of basic math calculationsAble to work flexible hours, weekends and holidays with a long cycle of consecutive workdays
KEY PERFORMANCE OBJECTIVES
To manage section and section staff ensuring that:Section stock levels are correct and where required requisitioned in accordance with SOPMise en place requirements are planned, actioned and handed over in accordance with SOPAll food prepared is done in accordance with recipes an RCH and LHW time standardsSection is set up and managed to maximise productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelinesSection’s WIF Stock is cleaned, organised, labelled and rotated in accordance with SOPTo communicate any challenges re. equipment, food and staff to the chef on duty as soon as it becomes knownTo train staff on an ongoing basis to ensure they are always up to standard with current menu recipes and standardsAdvise kitchen management of order requirements for section stock in accordance with business levels ensuring sufficient stock and no wastageEnsure that fridge temperatures are monitored and reported daily
NOTE: Please confirm your vaccination status when applying.
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Overview
My Client a Fine Dining Restaurant in Port Elizabeth is looking for a creative and proficient fine dining Head Chef / Executive chef
Remuneration Structure
Highly competitive Market related salary
Responsibilities
Plan and direct food preparation and culinary activitiesModify menus or create new ones that meet quality standardsEstimate food requirements and food/labor costs (as the business requires in conjunction with GM)Supervise kitchen staff’s activities and manage kitchen staffArrange for equipment repairs with General managerRectify arising problems or complaintsPerform administrative duties with regards to purchases etc.Comply with hygiene regulations and safety standardsMaintain a positive and professional approach with coworkers and customers
Requirements
Proven working experience as a Head Chef / Executive chef in Fine dining establishments faced paced / up to date knowledge of food trends local & internationalUp to 120 covers per dayExcellent record of kitchen managementAbility to spot and resolve problems efficientlyCapable of delegating multiple tasksCommunication and leadership skillsKeep up with cooking trends and best practicesWorking knowledge of various computer software programsDegree in Culinary / or diploma or related certificate
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We are currently recruiting for a Kitchen Supervisor for a one year contract.
Housekeeping
Staff supervision
Inventory management
Hospitality qualification
2 years post qualification experience
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Overview - What The Role Entails
The senior sous chef is fully responsible for the management of the kitchen under the head chef and assumes complete responsibility for the kitchen in his/her absence. The main purpose of the senior 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 Company 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.
Remuneration:
Market Related Salary - NegotiableAccommodationUniformsMed Aid contributionPension / Provident fundOff day cycleAnnual leave
What You will Need
A minimum of 5 years management experience in a medium sized kitchenMatric qualificationProfessional cookery qualificationAssertiveness, patience and good organizational skillsUnderstanding of kitchen procedure and timing requirements and be able to plan accordinglyPassion for cheffing and kitchen-related dutiesGood communication skillsThe ability to implement and maintain health and hygiene proceduresKnowledge of safety procedures and the use of fire-fighting equipmentFirst-Aid trainingThe ability to deal with constructive criticism and present healthy, innovative and modern dishes
What You will do
In broad terms the sous chef oversees the following key result areas:
Supervision and training of the kitchen staff in line with the Company Standard.Preparation of food, in line with Company Standards of Excellence.Effective guest interaction to enhance guest satisfaction.Effective management of staff canteens.Administration of orders to minimize shortages and wastage and effective stock control.Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard.Correct use and maintenance of kitchen equipment.Maintaining fridges and stores to the highest hygiene and stock rotation standards.Communication with kitchen and lodge front of house staff to ensure the smooth running of the department.Achieving service excellence though Teamwork.
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KEY OUTPUTS
Meet and greet all guests, say goodbye to all guests, know all guests by nameUnderstand personal guest needs through interactionWhen required to do so, conduct thorough orientation of new guests on arrival and inform the kitchen of any dietary requirements, liaise with guides and butlers with regard to any special requestsTransmit guest information to other lodges and get information from other lodges before guests arrivalCover all daily and weekly requirements of the Lodge Manager, especially budget control and guest delight activitiesWhen required to do so, assist with room allocation and planning for future bookings well in advance – read all day sheets thoroughly and plan for any special requests, requirements or occasionsBe present at all morning meetingsWhen required to do so, plan all tomorrow’s activities and transfer activities with the guides/trackers/driversEnsure that all rooms are checked by Guest Relations – Housekeeping Manager before the guest’s arrivalIn co-ordination with other management, host guests at all mealsManage check-outs and invoices when Lodge Administrator is on leave or needs assistanceAssist with monthly planning – training, guest requirement and staffing levelsFamiliarise yourself and adhere to the Company Policies and ProceduresSit in on Disciplinary procedures – sound knowledge of all policies and procedures and labour relationsEnsure that minimum standards as per BOPs are adhered to in all departmentsPromote and instil a passion for Going the Extra Mile throughout all departmentsClosely manage all guest delight activities together with other management, butlers, guides, housekeepers and other staff as necessaryAttend any departmental and finance meetingsOversee stock takesSpot check equipment, replace and improve when necessary. Manage annual on on-going maintenance and deep cleaning of furniture etc.Welcome packs for new staffOrganise training workshops with the lodge managerCheck uniforms are correct, name badges are worn etc.Ensure monthly operational stock takes are done and that you order up to parMaintain par stock of crockery & cutlery, linen, operational smalls, and guest amenities in the store rooms. Ensure the store rooms are kept neat and tidyRegular “walk-about” the office, stores, laundry and workshop - tidy, dusted, clean, including toiletsHelp drive:Company LifeNew “stories of the Company”Community involvementTraining and records of suchStaff delightGuest Delights, Uniform, Cut & Crock, Ops Smalls and GA
PREVIOUS WORK EXPERIENCE REQUIRED:
2 years’ experience ...
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JOB SUMMARY
This position requires a technically focused, task orientated person who can work at high pace in a deliberate predictable manner with great attention to detail, who is highly creative with a passion for food; to assist with the day-to-day running of the pastry kitchen.
ORGANISATIONAL POSITIONING
Department: KitchenReporting to: Pastry Sous ChefLocation: At a 5 Star Hotel in Camps Bay, Cape Town
MINIMUM EXPERIENCE AND QUALIFICATIONS
Diploma in PatisserieMust have at least 1 years’ experience in a 5-Star Hotel or Fine Dining EstablishmentGood knife skillsNeat with high regard for personal hygiene and presentationSolid English verbal communication skillsUnderstanding and application of basic math calculationsAble to work flexible hours, weekends and holidays with a long cycle of consecutive workdays
KEY PERFORMANCE OBJECTIVES
To manage section and section staff ensuring that:Section stock levels are correct and where required requisitioned in accordance with SOPMise en place requirements are planned, actioned and handed over in accordance with SOPAll food prepared is done in accordance with recipes an RCH and LHW time standardsSection is set up and managed to maximise productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelinesSection’s WIF Stock is cleaned, organised, labelled and rotated in accordance with SOPTo communicate any challenges re. equipment, food and staff to the chef on duty as soon as it becomes knownTo train staff on an ongoing basis to ensure they are always up to standard with current menu recipes and standardsAdvise kitchen management of order requirements for section stock in accordance with business levels ensuring sufficient stock and no wastageEnsure that fridge temperatures are monitored and reported daily
NOTE: Please confirm your vaccination status when applying.
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KEY OUTPUTS
Kitchen Hygiene standards setResponsible for training chefs & implementing kitchen standardsAbide by the 7 day Menu set according to Food Styling Guide and approved by the company’s Food FundiWork with the company’s training chef when visits are conducted and be feedback fitPresentation as discussed and according to Styling GuideUp to date with What’s Hot & What’s Not for the company’s FoodThrough the Tummy of the Guest BopsCreative Bush Banqueting according to Food Styling GuideProactive MaintenanceGood communications with:All chefsAll camp managersHeads of DepartmentLodge ManagerSuppliersGood stock controls and stock rotationResponsible for all food orders, storerooms and fridge and deepfreezes in absence of the executive chefAll food going out to guests at any time to be checked in absence of the executive chefChef to check buffets/dinner/breakfasts
PERSONAL CHARACTERISTICS
Good interpersonal skillsSense of urgencyPassionate about guest delightAttention to detailDiligence and self-motivation to meet deadlines and keep on top of your jobWillingness/ability to share information and teach and inspire others
PREVIOUS WORK EXPERIENCE REQUIRED
At least 2+ years Chef experiencePassion for kitchen management – including all kitchen administration, general hygiene and people managementPassion for training staff, creating fabulous food, and new ideas
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Job Requirements:
Grade 12 Minimum of 2 years Kitchen Management experienceRelevant Certificate or DiplomaWorking hours day shiftOwn transport would be idealClear credit record
Key Functions:
Manage kitchen staff and coordinate food ordersSupervise food prep and cookingCheck food plating and temperatureEstablish portion sizesSchedule kitchen staff shiftsPrice menu items in collaboration with the Restaurant ManagerOrder food supplies and kitchen equipment, as neededTrain kitchen staff on prep work and food plating techniquesStore food products in compliance with safety practices (e.g. in refrigerators)Keep weekly and monthly cost reportsMaintain sanitation and safety standards in the kitchen areaCash ups
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SA STEELWORKS - CLEANER
AIRPORT INDUSTRIA – CAPE TOWN
SA Steelworks has a position for a trustworthy, committed and hardworking Cleaner to join the SA Steelworks plant based in Airport Industria.
RESPONSIBILITIES WILL INCLUDE, BUT ARE NOT LIMITED TO:
Housekeeping – Ensuring the cleanliness of the work areas in all departmentsCleaning of floors, work areasClean, dust and polish furniture and fittingsSweeping and mopping of floorsCleaning of walls and windowsCleaning and disinfecting kitchen, toilet and bathroom fixtures and floorsEmpty and clean waste containers dailyClean areas surrounding buildings, such as paths and entrancesAssist managers and other senior staff members with ad hoc dutiesAdhering to all covid 19 protocols in placeA variety of other physical labor work in our production department
QUALIFYING REQUIREMENTS
Minimum Grade 103-5 years minimum working experience as a cleanerAbility to write and read in EnglishMust be presentable and punctualBe prepared to work shifts, overtime, weekends and public holidays when requiredAbility to work independently and as part of a teamWilling and eager to learnHonest, trustworthy and reliableAbility to work under challenging conditionsBasic knowledge of Health & Safety rulesGood Communication SkillsIn good health & Physically fit
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SA STEELWORKS - CLEANER (MALE CANDIDATE PREFERRED)
AIRPORT INDUSTRIA – CAPE TOWN
SA Steelworks has a position for a trustworthy, committed and hardworking Cleaner to join the SA Steelworks plant based in Airport Industria.
RESPONSIBILITIES WILL INCLUDE, BUT ARE NOT LIMITED TO:
Housekeeping – Ensuring the cleanliness of the work areas in all departmentsCleaning of floors, work areasClean, dust and polish furniture and fittingsSweeping and mopping of floorsCleaning of walls and windowsCleaning and disinfecting kitchen, toilet and bathroom fixtures and floorsEmpty and clean waste containers dailyClean areas surrounding buildings, such as paths and entrancesAssist managers and other senior staff members with ad hoc dutiesAdhering to all covid 19 protocols in placeA variety of other physical labor work in our production department
QUALIFYING REQUIREMENTS
Minimum Grade 103-5 years minimum working experience as a cleanerAbility to write and read in EnglishMust be presentable and punctualBe prepared to work shifts, overtime, weekends and public holidays when requiredAbility to work independently and as part of a teamWilling and eager to learnHonest, trustworthy and reliableAbility to work under challenging conditionsBasic knowledge of Health & Safety rulesGood Communication SkillsIn good health & Physically fit
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Village N Life is a hospitality management company comprising various hotels, serviced places and hospitality solutions in the Western Cape.
Our hotel in Camps Bay seeks an experienced Chef de Partie to join our dynamic team.
Minimum requirements:
MatricRelevant culinary certificate / diplomaAt least 2 years experience at a similar level at a 4 or 5 star property
Main duties and responsibilities:
Create menus and recipes using the finest ingredients to create flavorful, colorful and exciting dishes for the restaurantsTrain and develop staff working under youMaintain hygiene standards in the kitchenEnsure your team follow the SOPs as set forth by the companyReporting of IOD and management of the processMenu costingDealing with suppliers to ensure the highest quality and serviceConsistency of food quality and presentationStock controlManage waste management systems within the kitchen
If this sounds like an exciting opportunity to you, please contact us with an updated CV, recent photograph, food portfolio and contactable references.
Due to the high number of CVs received, only successful candidates will be contacted.
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Village N Life is a leading Tourism and Hospitality company based in the Western Cape.
Farmhouse Hotel in Langebaan houses our fine dining restaurant, Le Petit Maison. We are currently searching for a dedicated and experienced Restaurant Supervisor.
Main purpose of the position:
Provide friendly, tentative and timely service in order to create an exceptional experience. To assist in the day to day running of the restaurant and to help ensure manuals, SOPs and logs are always kept current and implemented. Restaurant supervisors oversee all restaurant operations to ensure that restaurants run smoothly. They train and supervise restaurant staff, ensure compliance with food health and safety regulations, and resolve customer complaints.
Minimum Requirements:
Grade 12 or equivalentHospitality qualification is advantageousAt least 2 years in a supervisory role in a fine dining establishmentFamiliar with all duties of the restaurantOPERA experience advantageous
Main duties of the role:
Communicate with service, kitchen staff and reception staff regarding reservations and special events.Managing restaurant staffs work schedules.Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.Monitoring the restaurant’s cash flow and settling outstanding bills.Resolving customer complaints in a professional manner.Maintain restaurant public area aesthetics i.e. look and feel of restaurantUpsell F&B, accommodation, and tourism services
If this sounds like a good opportunity, please contact us with an updated CV and contactable references.
Due to the large amount of applications received, only candidates who meet the minimum requirements will be contacted.
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KEY OUTPUTS
Kitchen Hygiene standards setAbide by the Menu set according to Food Styling Guide and approved by the company’s Food FundiUp to date with What’s Hot & What’s Not for the company’s FoodThrough the Tummy of the Guest BopsCreative Bush Banqueting according to Food Styling GuideProactive MaintenanceGood communications with:All chefs; including the Executive ChefHeads of DepartmentLodge ManagerSuppliersGood stock controls and stock rotationAssist with the management of food orders, storerooms and fridge and deep freezers
QUALIFICATIONS AND SKILLS
Knowledge of various cooking methods, ingredients, and procedures with emphases in PastryComputer Literate and sound knowledge of Excel and WordFamiliarity with industry’s best practicesAbility to execute instructions by the Executive Chef or Lodge ManagerCreativityTime-management skillsDietary KnowledgeHandles pressure in a professional mannerHACCP (FIFO etc.)Ability to work well with other chefsAbility to mentor and train staffValid RSA Drivers Licence would be beneficial
PERSONAL CHARACTERISTICS
Good interpersonal skillsSense of urgencyPassionate about guest delightAttention to detailDiligence and self-motivation to meet deadlines and keep on top of your jobWillingness/ability to share information and teach and inspire others
PREVIOUS WORK EXPERIENCE REQUIRED
At least 2+ years Chef experience as a Pastry chef in five-star lodge or hotelFormal Qualification/sUnderstanding and experience on PANstrat or Pastel is favourable
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Position: Product Representative
Location: Pretoria
Job Type: Permanent
Job Level: Junior to Middle
Job Summary:
Customer experience is a really important consideration in the modern world of business. For this reason, it is important that the service offered by the Product Representative to the design and retail customers is of a high standard. As the affordable countertop solution, its the brand that people can trust.
Minimum Education Qualification:
MatricDiplomaHave a valid driver’s license
Personality and Skills
Have a friendly and pleasant attitudeAlways be presentable and properly dressed in the provided uniformBe reliable, responsible, and have the ability to work independently without constant supervisionHave good people skills and be able to communicate in an appropriate wayHave the ability to undertake basic administrative tasks such as report writing and record keepingBe a competent driver and have a clean driving recordBe technically minded and have the ability to learn how to undertake minor technical repairs to installed surfaces where necessaryMust be computer literate
Roles and Responsibilities:
Establish and maintain a good relationship with owners, managers, and designers at each company through regular return visits and good service.Maintain a record of all product marketing material supplied to each showroomAttend all product warrant claims and report to the Market Development Manager on the findingsDeliver and install any product brand display stands that may be requiredSupport sales staff wherever possibleConduct a minimum of 35 to 40 calls per week. Each day’s calls should be planned in a logical basis so that companies that are close to each other are visited on the same daySubmit to the Market Development Manager a weekly call report to act as a record of calls and a database of contacts made.Communicate any matters of interest or changes in market conditions in that report.Plan regular visits to a database of kitchen companies, showrooms, and interior designers/agencies.
On these visits, the focus should be to:
Strengthen the relationship with the business, the individual, and the brandCheck and clean of all marketing and display materialsStock-up on missing samples and brochuresEnsure that all the display material is correctly branded and that all sales personnel know about the brand and...
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xOTQ2NDcxMDY2P3NvdXJjZT1ndW10cmVl&jid=1209360&xid=1946471066
3d
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A well-established, luxury hospitality group is seeking an experienced Executive Chef to manage the day to day kitchen operations and oversee the smooth running of a high-volume kitchen.
Requirements:
Strong knowledge and practical experience running a high volume kitchen Must have at least 3 years of experience in an Executive Chef role, in a busy upmarket restaurant Sound costing, purchasing & hygiene practices requiredMust be able to Train & Development other staff membersStrong people management skills and must be confident in a leadership roleStrong communication skillsProfessional cookery qualificationMust be based in Cape TownMust have own reliable transport along with a valid drivers licenseWilling to work shifts
Only shortlisted candidates already based in Cape Town will be contacted.
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xNDUxOTA5NjEyP3NvdXJjZT1ndW10cmVl&jid=1244240&xid=1451909612
3d
1
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We are looking for an open fire griller that can also work on a flat grill and deep fryer as well as be kitchen friendly. e.g. putting together wraps, burgers, sandwiches, salads etc.We are based in Hillary, MalvernMust have minimum of 1 year experienceMust be able to work long hours and weekendsAble to work under pressure Be of sober mind and habitsHave your own transport to and from workMaintain a clean and organized kitchen Work well with other staff membersMust understand English and have good communication skillsMust be able to start immediately Salary will be discussed upon successful applicationforward your C.V's to betterblended1@gmail.com
24d
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