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The role lends itself to candidates who are knowledgeable and experienced in cooking, can train new kitchen staff, have experience in opening of restaurants and are strong operationally and administratively.Hospitality qualificationExcellent verbal and written communication skillsAbility to liaise with staff across all departments within the organisationCan present findings and solutions at management levelValid drivers licence Willing to travel locally and across the border
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA4XzY2MTcxX180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1240224&xid=1108_66171
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Requirements: 1-2 years experience as an Office Assistant or similar role.Computer literate.Knowledge of the marketing/digital industry.Vibey personality, efficient, energetic, enthusiastic, team player with a can do attitude.Own reliable vehicle. Duties and Responsibilities: Preparation for meetings and events, including assistance with booking venues, ordering catering, any preparation work for presentations (typing etc).Gift ordering for clients.Typing cost estimates, quotes and where required briefing documents.Assistance with general office admin new joiner entry cards, desk set up etc.Printing and preparation of meeting notes and post meeting minutes.Managing the kitchen including ordering and re-stocking of items for the fridge and pantry cupboard (tea, coffee, waters etc).Copying and filing.Collecting items where required.Packing and coordinating prize distribution including courier where required.
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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
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Take charge of the operations of the lodge and all its departments.
As the General Manager, one should act as the bridge between all lodge departments, management, employee’s, and the Board.
While co-ordinating the operation, you will also ensure that the guests have a memorable stay.
Directly and in-directly supervise all the employees and ensure proper execution of all offices and related duties.
Direct all the employee’s and co-ordinate the activities of the front of house, back of house, bar, kitchen, laundry, guest services and maintenance departments.
Must have an excellent level of commercial awareness and be able to build and maintain relationships with local and international guests and will also be responsible for highlighting short/medium/long-term issues to the Board and to help in finding solutions.
Responsible for the management of all aspects and functions of the lodge, in accordance with lodge standards and policies.
The General Manager is also required to assist in the preparation of the monthly and annual budgeting and forecasting processes and reports as well as being able to stand in for the Manager/s, of administration, food & beverage, client liaison and front and back of house when required.
DUTIES AND RESPONSIBILITIES
Ensure smooth and efficient operations through prompt, effective and proper service to achieve maximum room revenue to meet or exceed the revenue target. Implement and maintain lodge policies and the operational standards.
Ensure that check-in procedures are strictly adhered to and that the correct contact details and charge out details are obtained from each guest.
Schedules, evaluates, and supervises the employee’s, workloads, and shifts, and ensures a harmonious working team is developed and maintained.
Maintains working relationships and communicates with all departments. Ensure that a safe and clean working environment is implemented and maintained in accordance with legal and lodge standards.
Maintains master key control.
Ensure that accurate room status information is maintained and properly communicated.
Ensures that group and or FIT information is received and updated in the required format and with sufficient detail. Maintains, monitors, and prepares group and FIT requirements. Relays information to appropriate personnel and follow-up to ensure that all communication has been received, acknowledged, and understood.
Display exceptional leadership by ...
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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.
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xMzMwMzI1Nzg2P3NvdXJjZT1ndW10cmVl&jid=1080525&xid=1330325786
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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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Our client is one of East Africa’s long-standing safari companies. They are looking to employ a professional Chef Trainer to be responsible for managing all chef training and Foods & Beverages (F&B) operations and for delivering an excellent guest experience across all their lodges in Tanzania. The successful candidate will be able to forecast, plan, manage and approve all F&B orders in accordance with set par levels and menus.
As the Chef Trainer, you will be tasked with helping to trouble shoot any problems across the lodges, whilst setting and maintaining the F&B standards.
The Chef Trainer is a member of the training team and indirectly the F&B department. The objective of the training department is to constantly train skills in order to improve the quality of service to our guests. As part of the F&B department we aim to offer wholesome lovingly well-prepared meals while ensuring that we engage with our guests to ensure what we offer is well received.
Reporting Relationships
Position Reports to: Group Head Chef Trainer
General Profile
As a chef trainer you will lead by example and must always remain professional. This includes your attire as well as your attitude. A chef trainer is responsible for improving the skills and efficiency of our kitchens while indirectly improving the overall food offering at our camps. He/she will observe all aspects of the F&B offering while in camp and report any irregularities or concerns. While in camp the chef trainer will engage with guests at mealtimes to ensure that meals are well received.
Health & Food Safety
As a trainer he/she will be knowledgeable of food safety guidelines and procedures and will ensure that these guidelines are trained and adhered to. This will include assisting management & camp chefs with cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas at all times. Report maintenance problems, breakages, fire and health hazards, security risks, accidents, lost and found, shortages and any unusual happenings.
Training
As a chef training your main function is to train set curriculum as set out by the group head of training. This training will be reported on a monthly basis. As a trainer you will be asked to assess the progress of each individual and assist in managing their progress.
Enforcing company rules and regulations
It will be your responsibility to ensure that recipes, portion controls, food safety and presentation specifications are adhered to in order to remain consistent. While in camp you will assist with receiving of food items, stock counts and food orders and report any discrepancies to the camp management.
Communication
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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.
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8zMjk2MDY4MTI/c291cmNlPWd1bXRyZWU=&jid=1503280&xid=329606812
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Executive Chef Zanzibar - TanzaniaSalary: Market Related Purpose of Position: Complement Recruitment are recruiting for an Executive Chef based in Zanzibar Tanzania, on a 2 year fixed term contract. We are looking at Chefs currently based in South Africa (Gauteng, Western Cape, Kwazulu Natal) looking to work on a 2 year contract for a 5* Island Lodge. Apply Directly for this Job by clicking here - https://bit.ly/3LkgmiK Minimum Requirements Qualifications And Skills QUALIFICATIONS & EXPERIENCE REQUIRED:Must have formal culinary qualifications and at least 2 years management experience, ideally in a 5* operation.Understand the remote/island lifestyleThe successful candidate must be able to work under pressure and have excellent and consistent attention to detail. He or she will be guest focused, have a positive outlook, be an excellent team player, committed, hardworking and eager to learn. KEY OUTPUTS:Overall responsibility for the standards of the food product on the island: guest and staff foodBe responsible for implementing kitchen standards and making regular visits to staff kitchen and canteen.Be responsible for the development and training of staff (chefs) to increase their individual skills and ensure promotion when possibleManage all administrative departmental duties (staff files, off day schedule, hygiene standards etc)Create seasonal menus based on guests in house and produce in storePresentation according to group lodge food identityTake the food product on the island to the next level in all areas (dishes, guest experiences etc)Excellent stock controls, ordering processes and stock rotationProactive maintenance of all kitchen equipmentExcellent and regular communications with:ü All chefsü Heads of Departmentü Lodge Managerü Suppliers All food going out to guests at any time to be checked by Exec or Sous ChefMeet all guests on arrival as much as possible, know their namesExcellent and regular interaction with guests: build the relationship, invite feedbackBe aware of & make your chefs aware of special dietary needs staff and guestsGood interaction/ communication with team members : invite feedback; exchange ideas; be suggestion-friendly; share experienceGood discipline and fair treatment in department, and lodge overall: Exec Chef to be a role model KEY SKILLS REQUIRED:Passion for food and the food experienceAbility to lead a team of people effectivelyStrong management skills, day-to-day, and long termThe ability to motivate staff to consistently deliverAbility to think and act creatively within a teamGood knowledge of hospitality operations including butler service, housekeeping and laundryComputer Skills PERSONAL CHARACTERISTICS:Passion for creating fabulous guest delight genuine interest in people and satisfactionGood interpersonal skills open and approachableDiligence, meticulousness and self-motivation to meet deadlines and keep on top of your jobGood communication skillsWillingness/ability to share information and teac
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzE4MjgzOV9fNDk3P3V0bV9zb3VyY2U9Z3VtdHJlZSZ1dG1fbWVkaXVtPWZlZWQma2V5d29yZD0=&jid=1775887&xid=1109_182839
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Executive Chef Zanzibar - TanzaniaSalary: Market Related Purpose of Position: Complement Recruitment are recruiting for an Executive Chef based in Zanzibar Tanzania, on a 2 year fixed term contract. We are looking at Chefs currently based in South Africa (Gauteng, Western Cape, Kwazulu Natal) looking to work on a 2 year contract for a 5* Island Lodge. Apply Directly for this Job by clicking here - https://bit.ly/3LkgmiK Minimum Requirements Qualifications And Skills QUALIFICATIONS & EXPERIENCE REQUIRED:Must have formal culinary qualifications and at least 2 years management experience, ideally in a 5* operation.Understand the remote/island lifestyleThe successful candidate must be able to work under pressure and have excellent and consistent attention to detail. He or she will be guest focused, have a positive outlook, be an excellent team player, committed, hardworking and eager to learn. KEY OUTPUTS:Overall responsibility for the standards of the food product on the island: guest and staff foodBe responsible for implementing kitchen standards and making regular visits to staff kitchen and canteen.Be responsible for the development and training of staff (chefs) to increase their individual skills and ensure promotion when possibleManage all administrative departmental duties (staff files, off day schedule, hygiene standards etc)Create seasonal menus based on guests in house and produce in storePresentation according to group lodge food identityTake the food product on the island to the next level in all areas (dishes, guest experiences etc)Excellent stock controls, ordering processes and stock rotationProactive maintenance of all kitchen equipmentExcellent and regular communications with:ü All chefsü Heads of Departmentü Lodge Managerü Suppliers All food going out to guests at any time to be checked by Exec or Sous ChefMeet all guests on arrival as much as possible, know their namesExcellent and regular interaction with guests: build the relationship, invite feedbackBe aware of & make your chefs aware of special dietary needs staff and guestsGood interaction/ communication with team members : invite feedback; exchange ideas; be suggestion-friendly; share experienceGood discipline and fair treatment in department, and lodge overall: Exec Chef to be a role model KEY SKILLS REQUIRED:Passion for food and the food experienceAbility to lead a team of people effectivelyStrong management skills, day-to-day, and long termThe ability to motivate staff to consistently deliverAbility to think and act creatively within a teamGood knowledge of hospitality operations including butler service, housekeeping and laundryComputer Skills PERSONAL CHARACTERISTICS:Passion for creating fabulous guest delight genuine interest in people and satisfactionGood interpersonal skills open and approachableDiligence, meticulousness and self-motivation to meet deadlines and keep on top of your jobGood communication skillsWillingness/ability to share information and te
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzE4MjgzOF9fNDk3P3V0bV9zb3VyY2U9Z3VtdHJlZSZ1dG1fbWVkaXVtPWZlZWQma2V5d29yZD0=&jid=1775886&xid=1109_182838
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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
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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
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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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Executive Chef Zanzibar - TanzaniaSalary: Market Related Purpose of Position: Complement Recruitment are recruiting for an Executive Chef based in Zanzibar Tanzania, on a 2 year fixed term contract. We are looking at Chefs currently based in South Africa (Gauteng, Western Cape, Kwazulu Natal) looking to work on a 2 year contract for a 5* Island Lodge. Apply Directly for this Job by clicking here - https://bit.ly/3LkgmiK Minimum Requirements Qualifications And Skills QUALIFICATIONS & EXPERIENCE REQUIRED:Must have formal culinary qualifications and at least 2 years management experience, ideally in a 5* operation.Understand the remote/island lifestyleThe successful candidate must be able to work under pressure and have excellent and consistent attention to detail. He or she will be guest focused, have a positive outlook, be an excellent team player, committed, hardworking and eager to learn. KEY OUTPUTS:Overall responsibility for the standards of the food product on the island: guest and staff foodBe responsible for implementing kitchen standards and making regular visits to staff kitchen and canteen.Be responsible for the development and training of staff (chefs) to increase their individual skills and ensure promotion when possibleManage all administrative departmental duties (staff files, off day schedule, hygiene standards etc)Create seasonal menus based on guests in house and produce in storePresentation according to group lodge food identityTake the food product on the island to the next level in all areas (dishes, guest experiences etc)Excellent stock controls, ordering processes and stock rotationProactive maintenance of all kitchen equipmentExcellent and regular communications with:ü All chefsü Heads of Departmentü Lodge Managerü Suppliers All food going out to guests at any time to be checked by Exec or Sous ChefMeet all guests on arrival as much as possible, know their namesExcellent and regular interaction with guests: build the relationship, invite feedbackBe aware of & make your chefs aware of special dietary needs staff and guestsGood interaction/ communication with team members : invite feedback; exchange ideas; be suggestion-friendly; share experienceGood discipline and fair treatment in department, and lodge overall: Exec Chef to be a role model KEY SKILLS REQUIRED:Passion for food and the food experienceAbility to lead a team of people effectivelyStrong management skills, day-to-day, and long termThe ability to motivate staff to consistently deliverAbility to think and act creatively within a teamGood knowledge of hospitality operations including butler service, housekeeping and laundryComputer Skills PERSONAL CHARACTERISTICS:Passion for creating fabulous guest delight genuine interest in people and satisfactionGood interpersonal skills open and approachableDiligence, meticulousness and self-motivation to meet deadlines and keep on top of your jobGood communication skillsWillingness/ability to share information and te
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzE4MjgzN19fNDk3P3V0bV9zb3VyY2U9Z3VtdHJlZSZ1dG1fbWVkaXVtPWZlZWQma2V5d29yZD0=&jid=1775829&xid=1109_182837
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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
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Our client who specialise in designing, manufacturing and installation of Kitchens, build-in cupboards, vanities and shopfitting’s is looking for a Project Manager.
Minimum of 5 years’ experience in Project Management within Kitchen ManufacturingBe able to do design and cost of kitchensWorked on the following Design programs: Fusion2020 / Winner / Cabinet visionMatricMust be Deadline driven andAttention to detail orientated
If you do not fit the minimum requirements your application will not be considered. Should we not respond within 2 weeks, please accept that your application was unsuccessful.
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS80MDM2Mzk3NDg3P3NvdXJjZT1ndW10cmVl&jid=1208239&xid=4036397487
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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
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xNDg0NDU5MTEyP3NvdXJjZT1ndW10cmVl&jid=376439&xid=1484459112
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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
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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
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Overview
My client a Sugar Factory in Uganda is recruiting for a Senior Manager / Superintendent - Cogeneration - Boiler Maintenance for their Sugar factory operation.
Overall purpose of the Job:
The purpose of the job is to lead and direct the boiler mechanical maintenance team on the correct and effective maintenance of boilers and auxiliary equipment, including plant such multistage and single stage pumps, fans, gearboxes, valves, compressors, belt and slat conveyors, high pressure pipework etc. The incumbent is also expected to manage cold and hot commissioning of the boiler after major maintenance work. The incumbent will also oversee some steam turbine mechanical and related equipment maintenance from time to time when need arises.
This will ensure that operations of the COGEN plant are smooth and efficient with a good equipment availability, thereby achieving the operational targets set by management.
Remuneration Structure
Expatriate employees are remunerated in two parts:External Salary: 1st part: Representing the expatriate’s net Salary is directly paid either in Uganda in US $ Dollars or a nominated offshore account and is tax free.2nd Part: Local Living Allowance (Based on Salary Banding Level for this position): A local allowance is paid which is taxable in Uganda. Gratuity: In addition to salary an Annual Gratuity is paid at the rate of one month’s external salary for each completed year of service. This is payable at the time of leaving the services of the Group.National Social Security Fund: Paid by the Company.Medical Insurance covered by the company. Vehicle / TransportationWorking Tools: Provided by the company: Computer and all other necessary to carry out your work obligations.Mobile phone allowance Accommodation: The company provides family accommodation and normally expects employees to be accompanied by their families
The accommodation is. provided with hard furniture and basic kitchen equipment, such as a cooking range, refrigerator, etc.Water and electricity accounts are covered by the company.
Work Permits and Visas: Successful candidate’s work permit / visa (for self /family) costs and travel is arranged by the company. Annual Leave: 30 days paid leave per year.
Return Air Passages to point of origin when on leave.
Knowledge, qualifications & Experience:
Education:
O Level , Matric or similar educati...
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8yNjg1ODQ0NTU2P3NvdXJjZT1ndW10cmVl&jid=1583348&xid=2685844556
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