5 Other Tourism/Hospitality jobs in Hoedspruit on Job Mail

Overview

My Client a Deluxe award winning Safari Lodge in Limpopo is urgently recruiting for an Assistant Lodge Manager.

Remuneration Structure

• Basic Salary - Negotiable based on qualifications and experience
• Live in Accommodation - Single status
• 3 meals daily
• Uniforms provided
• Med Aid
• Pension / Provident Fund
• Annual Leave
• Days off - Leave Cycle - 6 weeks on / 2 weeks off

What The Role Entails

• The main purpose of the assistant lodge manager is to assist the lodge manager in managing the lodge and, by doing so, creating a profound guest experience, which is in line with the service, vision and creative concepts of the lodge. This position is accountable to the Lodge Manager for this.
• It is the responsibility of the assistant lodge manager to monitor the hospitality service, maintenance, gardening and housekeeping standards within the lodge.
• In this capacity, guest expectations regarding the standard of service should be exceeded. In addition, the lodge needs to be monitored so that it operates in a cost effective manner, remaining within the agreed budget; as well as in a manner which is conducive to positive inter-personal relationships between staff and at a superior level of efficiency.
• The assistant lodge manager is also responsible for ensuring that the morale of the lodge staff is kept at a high level and that staff are developed on an ongoing basis.
• Finally, the assistant lodge manager must provide a written hand over of responsibilities in his/her absence and ensure that a full handover is received on his/her return.

Requirements

• A minimum of 4 year’s work experience – ideally 2 years as a trainee and in a well-recognized five star hotel or world class lodge, as an assistant manager
• Exceptional Food and Beverage knowledge
• Financial management ability
• A hardworking, co-operative manner
• High standards of service excellence and a passion for the industry
• Attention to detail
• Exceptional English and a second language would be preferable
• Good computer literacy
• Excellent management ability and communication skills
• A clear understanding of basic labour law and disciplinary procedures
• A developmental approach to staff
• Assertiveness, patience and good organizational skills
• Understanding of housekeeping and maintenance procedures
• An awareness of developments within the food and lodge industries, as well as international trends in hospitality

Responsibilities

• Management and training of the lodge staff in line with the Company Standard of Excellence
• Ensure ultimate guest relations in the lodge and that the “at home” personal attention levels are maintained
• Maintain the highest standards of housekeeping and maintenance and ensure that style and design is not eroded
• Effective financial management through the administration of orders and effective stock control
• Effective communication and maintenance of lodge relations
• Management of the night porters

Overview

My Client a Deluxe award winning Safari Lodge is recruiting for a Junior Sous Chef

Remuneration Structure

• Salary Negotiable based on qualifications and Experience
• Live in Accommodation - Single status
• 3 meals daily
• Uniforms
• days off cycle : 6 weeks on and 2 weeks off
• Med Aid
• Pension fund
• Transport

What the Role Covers

• The junior sous chef is responsible for the management of the kitchen under the head chef and senior sous chef and assumes complete responsibility for the kitchen during their absence.

• The main purpose of the junior 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.

• All kitchen equipment must be cared for, with breakages kept to an absolute minimum.

• The junior sous chef must implement and adhere to health and hygiene standards and ensure that they play their part in the recycling process.

• Finally, the junior sous chef must hand over responsibilities and requests to the following shift coming on duty and ensure that they receive a handover from the previous shift when coming on duty.

• This position is accountable to the Head Chef.

Requirements

• A minimum of 5 years’ experience in a medium sized kitchen
• Matric qualification
• Professional cookery qualification (not a must, but would be advantageous)
• Assertiveness, patience and good organizational skills
• Understanding of kitchen procedure and timing requirements and be able to plan accordingly
• Passion for cheffing
• Good communication skills
• The ability to implement and maintain health and hygiene procedures
• Knowledge of fire and safety procedures
• First-Aid training (would be advantageous)
• The ability to deal with constructive criticism
• Ability to present healthy, innovative and modern culinary dishes

Responsibilities

• 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 support to staff canteen
• 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

Overview

My Client an award winning 5* Deluxe Safari Lodge in Limpopo , is urgently recruiting for a Pastry Chef .

Remuneration Structure

• Basic Salary - Negotiable based on qualifications and experience
• Single Status accommodation
• 3 meals daily
• Uniforms / Laundry Service
• Pension/ Provident Fund
• Medical Aid
• Transport
• Days off Cycle : 6 weeks on / 2 weeks off
• Annual Leave

What the role involves

• The core function of the Pastry Chef is to ensure that the pastry section produces the necessary breads, croissants, Danish pastries, ice creams, sorbets, cakes, biscuits and desserts integral to the daily menus and essential to the guest dining experience. These should be produced and presented to the standard expected by the guests of a world-class establishment

Requirements

A minimum of 2 years cooking experience in a similar environment

• A minimum of 2 years cooking experience in a similar environment
• Good all rounder in the kitchen
• Understanding of kitchen procedure and timing requirements and the ability to plan accordingly
• A passion for chefing and kitchen-related duties and be determined to grow in this area
• Good communication skills
• Matric qualification
• Culinary Arts Diploma - preferable with Pastry / Patisserie qualification
• Understanding of health and hygiene issues
• Knowledge of safety procedures and the use of firefighting equipment
• First aid training
• The ability to deal with constructive criticism

Duties & Responsibilities

• Preparation of food in line with Company Standards of Excellence
• 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
• Management of dustbins and recycling
• Communication with kitchen and lodge front of house staff to ensure the smooth running of the department
• Training and Development in terms of kitchen skills
• Achieving service excellence though Teamwork

Minimum requirements:

• Relevant tertiary education

Duties will include but are not limited to:

• General kitchen management:
• Stock taking
• Stock control
• Kitchen hygiene
• Menu planning
• Staff management
• Postion control
• Daily cash-ups
• Month end
• Standing when manager is off duty
• Excellent customer service
• Computer literate

Please note: Only shortlisted candidates will be contacted