Job Vacancies at Bantu Africa Resort & Spa

Key Duties & Responsibilities:

• Setting up and stocking of workstations with all needed ingredients and cooking equipment.
• Preparing ingredients to use in cooking (chopping and peeling vegetables, making beef Patties etc.)
• Cooking food with various utensils or grillers.
• Follow FIFO and best practice and safety standards.
• Cook menu items in cooperation with the rest of the kitchen team.
• Stock inventory appropriately.
• Ensure great presentation by dressing dishes before they are served.
• Keep a sanitized and orderly environment in the kitchen.
• Ensure all food and other items are stored properly.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion.
• Comply with nutrition and sanitation regulations and safety standards.
• Maintain a positive and professional approach with co-workers and customers

Key requirements, Qualifications:

• Proven experience as cook.
• Certificate / Diploma in Food and Beverage, Culinary Arts.
• At least 1/2 year of experience in the same position.
• Flexibility to work evenings and weekends as needed.

Job Description

• To ensure SOP for check-in and check-out are properly followed.
• To respond to guest’s special requests, needs, problems, issues to all departments and concerns to ensure optimal level of guest satisfaction and repeat business
• Meet and greet all incoming and outgoing Guests warmly in a friendly manner and address them by name at all times whenever possible.
• Accurately and efficiently do postings of both accommodation and other related expenses onto guest accounts or the hotel system.
• Ensure that all guests arriving in the hotel are met and greeted and comfortably checked in.
• To efficiently check out guests and receive any payments related to their stay while transferring the hotel bills to the respective departments and attaching the correct correspondences.
• Ensure all the departed rooms have been checked out from the system, retrieve the key cards from the guest and issue a check out pass.
• Attending to calls, both internal and external as per the set phone etiquette standards.
• Ensure that the housekeeping is furnished with detailed information and requests on the expected arrivals of the day including specific services required of them e.g. Twin/Extra beds.
• Ensure the Front Office Reception /Back Office is kept neat at all times.
• Ensure all the credit card machines and other operational equipment’s are working
• Ensure the reports/information related to your shift is complete and well recorded in the hand over book.
• Ensure that all cash collections for your shift are recorded accurately in the cashier book and deposited in the main safe deposit box.
• To maintain a good knowledge of reservation procedures, rates, promotions, and room up selling. To be aware of availability and take reservations where necessary.
• To attend and participate fully in departmental and company training sessions as required by the hotel management, and to implement the given training as well as taking responsibility for your personal development within the company.
• Keep alert for guests leaving the hotel, especially for comments which could be useful in evaluating the performance of the hotel both favorable and unfavorable.

SKILLS/ABILITIES, EDUCATION, & EXPERIENCE    

• Diploma in a relevant field/ Reputable college training
• Minimum 2-years working experience in a similar role with hands on experience in back office routines of providing administrative/clerical support.
• Familiar with hospitality operating systems will be an added advantage
• Must possess outstanding communication skills

Position Summary

The Sous Chef will work closely with the Head Chef to deliver exceptional dining experiences to our staff, and guests. The ideal candidate should possess a strong culinary background, leadership skills, and a passion for creating authentic International Cuisines.

Key Duties & Responsibilities:

• Menu Planning: Collaborate with the Head Chef to plan menus that are not only delicious but also nutritious.
• Food Preparation: Oversee the preparation of meals, ensuring that food is cooked and presented to high standards.
• Quality Control: Maintain the quality and consistency of food by conducting regular taste tests and inspections. Ensure that all meals meet health and safety regulations.
• Inventory Management: Monitor inventory levels of food and supplies, and coordinate with the supply chain officer to order ingredients as needed while minimizing waste.
• Cost Control: Work with the Head Chef to control food costs through portion control, waste reduction, and efficient use of ingredients.
• Food Safety: Maintain strict food safety and hygiene standards. Ensure that kitchen staff follows all sanitation procedures and guidelines.
• Menu Adaptation: Be flexible and creative in adapting menus to accommodate special dietary needs, cultural preferences, and seasonal ingredients.
• Crisis Response: Be prepared to respond to emergencies or crises by ensuring food availability and coordinating with relevant authorities or organizations, especially in a humanitarian context.
• Waste Reduction: Implement strategies to minimize food waste through portion control, recycling, and composting.
• Kitchen Organization: Maintain an organized and efficient kitchen environment, including equipment maintenance and cleanliness.
• Menu Costing: Assist in costing out menu items to help manage the budget effectively.
• Sustainability: Promote sustainable practices in the kitchen, such as sourcing local and ethically produced ingredients and reducing the carbon footprint of food production.

Qualifications:

• Proven experience as a Sous Chef or similar role, with a focus on different International cuisine.
• Culinary diploma or equivalent certification preferred.
• At Least two years of exceptional culinary skills and creativity
• Excellent interpersonal, communication and organizational skills
• Excellent communication and interpersonal skills.
• Flexibility to work evenings and weekends as needed.