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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
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS80MjY3MzQ4MzE/c291cmNlPWd1bXRyZWU=&jid=1187711&xid=426734831
9h
1
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IDEAL CANDIDATE / REQUIREMENTS
Very creativePastry is your first loveMust be experienced in French-style pastryMust have their own transportWilling to go the extra mile
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xMTkwNjcwODk5P3NvdXJjZT1ndW10cmVl&jid=1285598&xid=1190670899
9h
1
A long serving bank and financial services group known as Africas biggest lender by assets requires the services of an Azure Cloud Engineer, your role will be to support and contribute to a number of products or work streams relating to the design and implementation of Cloud solutions, operating across a number of Service Teams and proactively engage with internal stakeholders in the delivery of cloud solutions.Responsibilities: Manage the Azure Virtual Machines, MLPs Virtual Network in Azure and VNETManage and monitor IaaS deployments using Log Analytics and Log Search to drill down into the most important data in your IaaS systemsManage configuring and connectivity between on-premises environments and AzureMonitor network performance to comply with service-level agreementsAutomate deployments and scaling of Azure IaaS Solution scriptsBuild a well-managed enterprise environment in AzureManage IaaS costing model, Microsoft discounts and recoveriesCreating and managing CI/CD pipelines using tools such as Azure DevOps (VSTS) to deploy both infrastructure and applicationsQualifications & Experience: Degree in Information Technology2 years experience with systems and configuration management tools (e.g., Chef and Terraform)4 years experience gained in using production systems and technologies, for example load balancing, monitoring, distributed systems, microservices, and configuration managementUsage and management of the tools to manage the infrastructure: Azure Virtual Machines, Virtual Networks, ExpressRoute, Azure Active Directory, AD Connect, Operations Management Suite/Log Analytics, Azure Monitor, Azure Site Recovery, Azure Backup, Azure App Services, Azure Storage, Azure Import/Export, Azure SQL Server, MySQL, Azure AutomationThe Reference Number for this position is NG57866 which is a Permanent Hybrid position based in Johannesburg offering a salary negotiable from R700k up to R900k per annum based on experience and ability. Contact Nokuthula at
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA4XzE4MjIyN19fNDk3P3V0bV9zb3VyY2U9Z3VtdHJlZSZ1dG1fbWVkaXVtPWZlZWQma2V5d29yZD0=&jid=1789032&xid=1108_182227
9h
1
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An exciting new opportunity has arisen with our client in the Hospitality industry, a well-established 5-star lodge.
Duties:Stay up to date with changes in policies, ways of working and standards in the industry.
Run relevant shifts as required and conduct pre-shift briefings between front and back of house.
Manage interactions with guests regarding menu requests/dietary requirements and ensure effective communication of all guest-related matters to the Lodge team in a timely manner.
Follow all standard operating procedures for service to guests, ensuring exceptional food quality is provided to guests at all times.
Support the kitchen management team to ensure that all kitchen records are appropriately maintained.
Ensure adherence to all relevant food safety, security and health and safety policies, processes and procedures ensuring compliance with local legislation.
Assist with managing junior kitchen staff during preparation and service.
Support the other kitchen sections to ensure that the work is completed in a manner that allows guests to receive the highest level of personalised service at all times.
Requirements:Diploma or other formal qualification in Culinary Arts
At least 5 years’ experience at a 5-star Lodge/Hotel, with a minimum of 2 years’ experience at a CDP level
Hold a current food handler health card or HACCP/Food Safety certificate
Knowledge of GAAP POS and MS Excel
Good knowledge of food costing and wastage control
Driver’s license preferable
Good knowledge of F&B Service
SECTOR: Hospitality / Hotel
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93ZWJhcHAucGxhY2VtZW50cGFydG5lci5jb20vd2kvYXBwbGljYXRpb25fZm9ybS5waHA/aWQ9c3RhZmZzb2xzJnZhY2FuY3lfcmVmPUUuTDAwMTg1NC9BSw==&jid=1781658&xid=E.L001854/AK
9h
1
Our client is seeking a dynamic individual with 5-star hospitality experience managing a luxury villa on a Game Reserve in the Grahamstown area in the Eastern Cape.
Requirements:
5-star luxury villa and restaurant or yacht experience – at least 3 years.
Professional Chef Diploma (at least 3-year qualification).
Drinks and wine knowledge is essential.
Energetic and dynamic.
Able to be flexible and adaptable.
Must be able to manage a team.
Will also manage a production team (2) as well as other villa chefs.
Must be flexible in terms of leave/ days off.
Excellent communication / events experience and ability
Menu planning and able to cater to requests from family at all times.
Excellent administration.
Accommodation will be available.
SECTOR: Hospitality / Hotel
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93ZWJhcHAucGxhY2VtZW50cGFydG5lci5jb20vd2kvYXBwbGljYXRpb25fZm9ybS5waHA/aWQ9c3RhZmZzb2xzJnZhY2FuY3lfcmVmPUUuTDAwMjAyNi9BSw==&jid=1808747&xid=E.L002026/AK
9h
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A new vacancy is available for a Sales Representative for our client in the Industrial Hygiene Industry. The position is based in Cape Town.
Provider of Specialised Industrial Cleaning Chemical Products has a vacancy for a Sales Representative based in Cape Town region to sell chemicals to the Hospitality and Laundry / Food and Beverage industries- to exemplify the brand and grow the branch.Key Performance Areas
Business Development
Maintain brand reputation and ethos of business in a professional manner.
Call on an average of ten 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.
To monitor sales and gross profit activities.
Present and sell company products and services to current and potential clients.
Follow up on new leads and referrals resulting from field activities.
Provide product demonstrations at new and existing clients.
Develop new business opportunities at existing clients (upselling).
Meet the agreed sales targets.
Customer Relationship Management
Complete written service reports for clients that require them. Ensure reports are discussed with relevant persons and ensure a copy is submitted to the Sales Manager.
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.
Manage account services though quality checks and other follow-ups.
Carry out technical installations, repairs and maintenance of equipment where necessary.
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 appreciative customers.
Build relationships by providing customers with innovative products, sales demos, regular 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.
Assist in providing the Sales Manager with relevant Service Report data.
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
SECTOR: Cleaning and Hygiene
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93ZWJhcHAucGxhY2VtZW50cGFydG5lci5jb20vd2kvYXBwbGljYXRpb25fZm9ybS5waHA/aWQ9c3RhZmZzb2xzJnZhY2FuY3lfcmVmPUUuTDAwMjAwNC9BSw==&jid=1804371&xid=E.L002004/AK
9h
1
Our client is seeking a Private Chef with experience in high-end establishments to join their team. The position will be based on the Game Reserve in the Grahamstown area, Eastern Cape.
Requirements:
5-star luxury villa and restaurant or yacht experience – at least 3 years.
Professional Chef Diploma (at least 3-year qualification).
Drinks and wine knowledge is essential.
Energetic and dynamic.
Able to be flexible and adaptable.
Must be able to manage a team.
Will also manage a production team (2) as well as other villa chefs .
Must be flexible in terms of leave/ days off.
Excellent communication / events experience and ability
Menu planning and able to cater to requests from family at all times.
Excellent administration.
Accommodation will be available.
SECTOR: Hospitality / Hotel
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93ZWJhcHAucGxhY2VtZW50cGFydG5lci5jb20vd2kvYXBwbGljYXRpb25fZm9ybS5waHA/aWQ9c3RhZmZzb2xzJnZhY2FuY3lfcmVmPUUuTDAwMjAyNy9BSw==&jid=1808748&xid=E.L002027/AK
9h
1
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
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93ZWJhcHAucGxhY2VtZW50cGFydG5lci5jb20vd2kvYXBwbGljYXRpb25fZm9ybS5waHA/aWQ9c3RhZmZzb2xzJnZhY2FuY3lfcmVmPUUuTDAwMjEwMC9BSw==&jid=1817725&xid=E.L002100/AK
9h
1
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We are recruiting for a Canteen Chef for a one year contract.
Planning of menus
Food preparation
Ordering and maintaining inventory
Must have a Hospitality qualification
A minimum of 2 years working experience post qualification.
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8zOTYyNDQzNjU5P3NvdXJjZT1ndW10cmVl&jid=376440&xid=3962443659
9h
1
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Overview
The General Manager is responsible for managing the daily operations of our fine dining restaurant .In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The General Manager reports to the Operations Manager .
ESSENTIAL FUNCTIONS ( Primary responsibilities include ) :
General : Oversee and manage all areas of the restaurant and make final decisions on matters of importance.Financial : Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. ™ Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.Food safety and planning :™ Enforce hygiene practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.Ensure compliance with operational standards, company policies.Responsible for ensuring consistent high quality of food preparation and service.Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.Work with head office / suppliers for efficient provisioning and purchasing of supplies.Supervise portion control and quantities of preparation to minimize waste.Estimate food needs, place orders with suppliers and executive chef , and schedule the delivery of fresh food and supplies.Guest service : Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.Operational responsibilities : Ensure that proper security procedures are in place to protect employees, guests and company assets.Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.Investigate and resolve complaints concerning food quality and service.Personnel :Provide direction to employees regarding operational and procedural issues.Develop employees :by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.Prepare schedules and ensure that the restaurant is staffed for all shifts.
QUALIFICATIONS :
Degree in hotel/restaurant management is desirable.A combination of practical experience and education will be considered as an alternative.Knowledge of computers (MS Word, Excel).https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xNjQ2OTIxNTQ0P3NvdXJjZT1ndW10cmVl&jid=1298979&xid=1646921544
9h
1
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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.
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8zOTE5OTM1ODk4P3NvdXJjZT1ndW10cmVl&jid=1123153&xid=3919935898
10h
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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
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8zNzU4NDk2MjM/c291cmNlPWd1bXRyZWU=&jid=1298978&xid=375849623
10h
1
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Join the Heartbeat of Food Innovation!
Are you a master of precision, a wizard of design, and a trailblazer in the world of mechanical drafting? If so, weve got an opportunity thats sizzling hot and ready to be served on your career plate!
Our client, a pioneering force in the food manufacturing industry, is on the hunt for a Mechanical Draughtsman to ignite their team with creativity and technical prowess. As a key player in our dynamic crew, youll be crafting the blueprints that bring our cutting-edge equipment to life, shaping the future of food production with every stroke of your pen (or click of your mouse).
Duties & Delights:
•Dive into the world of sheet metal drawings, sculpting flat patterns for laser cutting and bending with the finesse of a culinary artist.
•Become the maestro of the AMADA bending machine, orchestrating bending sequences with specialized software to perfection.
•Take the lead in completing thrilling projects, from sizzling oven designs to the slickest bread slices, ensuring every detail is as delicious as the last bite.
•Channel your inner architect as you update and model assemblies in AutoCAD and SolidWorks, breaking down structures with surgical precision.
•Dance with dimensions in layout drawings, crafting masterpieces that dazzle our marketing mavens and satisfy our engineering virtuosos.
•Transform visions into reality with machine drawings that leave no bolt unturned, ensuring our engineers have the blueprints to bring dreams to life.
•Keep the gears turning smoothly by updating cutting lists with meticulous care, ensuring every detail is as sharp as a chefs knife.
Requirements for Entry:
•A hearty serving of Grade 12 education.
•Your trusty steed (aka your own car) and a valid license for adventures beyond the drafting table.
•Mastery of the tools of the trade: AutoCAD and SolidWorks.
•A seasoning of sheet metal bending experience, adding flavor to your drafting repertoire.
•A knack for laser cutting drawings and nesting’s, ensuring every piece fits together like a perfect recipe.
If youre hungry for a challenge, thirsty for innovation, and ready to roll up your sleeves to shape the future of food manufacturing, then we want to hear from you! Join us in our quest to blend artistry with engineering precision, and lets cook up something truly extraordinary together.
To apply, please send your CV to craig@personastaff.co.za
Persona Staff (PTY) Ltd. is POPIA (Protection of Personal Information Act, 2013) compliant.
craig@personastaff.co.za
10h
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So, are you interested in pursuing your career in the Food and Hospitality Industry
The hospitality industry is an industry that requires extroverts who enjoy working with people.
Roles available, Barista, Cooks, Assistant Chefs ...
Minimum Qualifying Criteria:
MatricAge – Between 19 – 29 yrs
Duration: 9 Months (Training will take place 3 times per month)
Location: Westville Durban
If you are in interested please supply us with the following supporting documents:
Certified Copy of ID
Matric Certificate
Copy of your CV
Stipend: R 2000 pm
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xODI3ODYwOTE/c291cmNlPWd1bXRyZWU=&jid=1237013&xid=182786091
10h
1
SavedSave
So, are you interested in pursuing your career in the Food and Hospitality Industry
The hospitality industry is an industry that requires extroverts who enjoy working with people.
Roles available, Barista, Cooks, Assistant Chefs ...
Minimum Qualifying Criteria:
MatricAge – Between 19 – 29 yrs
Duration: 9 Months (Training will take place 3 times per month)
Location: Durban Central, KZN
If you are in interested please supply us with the following supporting documents:
Certified Copy of ID
Matric Certificate
Copy of your CV
Stipend: R 2000 pm
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS83ODU2NjE1NDY/c291cmNlPWd1bXRyZWU=&jid=1229805&xid=785661546
10h
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KEY OUTPUTS:
Overall responsibility for the effective management and running of Lodge/Camps. To ensure the Lodge and Camps, and brand, are not only maintained but taken to the next level of service standards and excellence.Drive community development projects in conjunction with the Africa Foundation and provide requisite skills and support to ensure effective effort.Develop strategic relationships with local stakeholders including governmental organizations, wildlife organisations and communities, surrounding and involved with Private Game Reserve.Create and maintain a detailed skills development plan for all staff.Responsible for creating an environment where the company culture is continuously met and visible throughout the daily functioning of the lodges.Create an overall strategy and prepare annual business plans for all camps for the year and then oversee implementation thereof within specified time frames and budgets.Overall Day to Day Management of the Camps, and any other related infrastructure within the reserve.Overall Responsibility for budget creation and management, CAPEX structuring, planning and implementation.Ensure all group internal financial controls and systems are in place and strictly adhered to.Overall responsibility for all human resources in the lodge, ensuring all labour relations, leave and medical funds are managed correctly.Create annual and monthly training plans for all departments and structure external training and exchanges with other lodges/ regions where possible.Place and monitor of all lodge operational stock orders and oversee procurement functionCreate camps strategy for guest delight, staff welfare, health and safety and training. Ensure plan is implemented and managed throughout the yearWork with Executive chef to ensure menu and food are aligned to lodge quality standards and requisite guest food scores and food budgets are being met and monitored.Work directly with the Lodge Managers, Assistant Managers, Head Ranger, camp managers and respective departmental Managers to ensure Lodge and Service standards are maintained at all times and ensure costs and budgets are managed and not exceeded.Daily meeting with the management team and Heads of Department to discuss the daily plan, including arrivals, departures, maintenance, food, special requests, bush banqueting.Over and above daily hosting of guests ensure you host all Agents, Media and VIP Groups.Oversee the maintenance and development of all infrastructure across the reserve.Oversee the management of the reserve within parameters of the game reserves operational manual.Overall management and development of the Ground Handling business including compliance to all pertine...
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xODgyNDI4Mzk4P3NvdXJjZT1ndW10cmVl&jid=1520721&xid=1882428398
10h
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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
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xNTUwOTM3NTM4P3NvdXJjZT1ndW10cmVl&jid=1157608&xid=1550937538
11h
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KEY OUTPUTS
Managerial
Overall responsibility for the effective management on all levelsOverall management of all operational management at the Tented Camp and direct support to the Management Team including Security, Chefs and Guiding TeamDevelopment, Training and relief schedules of all direct reports managementOverall responsibility for all permanent and seasonal staff at KTTC and the creating of an environment of learning and development within the company valuesOverall communication between General Management, HOD’s and general staff departments through all levelsManaging HR issues and industrial relations proceduresManaging the Tented Camp in absence of General and Assistant General Manager
Financial
Assisting in creation of lodge budget in conjunction with the General Manager and Lodge accountantActive management of stocks in the Camp such as crockery and cutlers, linen, operational items, spa stocks and safari shop stocksCreate an environment of care for equipment, saving and sustainability
Operational
Management of all Guests areas and exceeding of guest expectationsOverall accountability of following up on all maintenance in ALL front of house areasOverall accountability to live the company behaviours and implement a culture of care and learningDaily, monthly and weekly training of Housekeeping, Butlers, Cleaners etc.Daily, monthly and weekly training of all Service departments within company standardsAssist with daily hosting during mealtimes, welcome, check in etc.Coordinating of reception for day sheets, reservations, VIPs, special requests and guest movementsAssist with daily/weekly/monthly departmental meetingsProvide support and guidance to the Head Housekeeper with Rooms checks, room maintenance and upkeep of company standard in the roomsProvide support and guidance to F&B Supervisor and Service Teams with Main area checks and upkeep of company standards in serviceImplementing and follow up on Development plan and performance management of F&B Supervisor and Lodge StaffCoordinate and actively oversee the exceeding of guest expectations and guest delightsOverall accountability for Leave cycles of Service staff, Reception and Safari ShopDaily and weekly meetings with Assistant GM and GM for smooth operations and updates at the CampDaily and weekly feedback to Reservations on Agents, bookings etc.Implementing of new standards, equipment and active participation into the company cultureImplementing of Fox Browne feedback, regional feedback and adhere to the company standards at all timesCreating an en...
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xNDkyODI4NTgyP3NvdXJjZT1ndW10cmVl&jid=1157606&xid=1492828582
11h
1
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Please note that this is a live-in position based in Botswana’s Okavango Delta.
KEY OUTPUTS
Keep the wine list up to date, in coordination with the Regional Chef and Operations Manager· Confident in recommending food and wine pairings to guests, taking into account their personal tastes and food choices· Assist with preparation and service of wines and other drinks· Manage cost and quality controls· Manage wine room and ensure it is fully-stocked· Develop and motivate team members through capability development
PERSONAL CHARACTERISTICS
Self-confidence, maturity and friendliness· Passionate about service, guest delight, and maintaining the golden thread· Clean, neat and tidy as a person and in the workplace· Willingness to work to the guests’ timing, not your own· Confidence in food and beverage service· Ability to work as part of team and effectively communicate with guests, butlers, kitchens· Multi-tasking in a fast-paced environment
KNOWLEDGE & PREVIOUS WORK EXPERIENCE REQUIRED
Previous experience as a Sommelier, Wine Steward/Stewardess or similar role· Ability to create tasteful food and wine pairings· Extensive knowledge of Southern African wines and vineyards· Previous experience with a Point of Sale system an advantage· Certification as a Sommelier or degree in hospitality
This talented individual should have excellent organisational skills whilst showing confidence in their skills and knowledge. They also need to be able to work under pressure and enjoy working with people
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xMDM5MDgxMDYwP3NvdXJjZT1ndW10cmVl&jid=1503277&xid=1039081060
11h
1
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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.
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xNjYxOTc5MTAxP3NvdXJjZT1ndW10cmVl&jid=1080526&xid=1661979101
11h
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