annual activities and quarterly review of plans Provide regular feedback to the Regional Manager Matric qualification required 2 years hospitality or catering experience Computer literate, MS Word, Excel Excellent written written and verbal communication R20 000 CTC, with Provident Fund
Anticipate needs of 'repeat' guests and regularly update / review the VIP structure Training and Development your staff training Monthly tests are issued to staff Ensure regular on-the-job training is taking place modules Placing orders Asses, communicate and provide feedback on products and specifications Financial staff, identifying areas for development and training needs Staff locker monitoring and inventory Chairing Hospitality qualification (advantageous) OPERA experience 2-3 years in a similar position in a 4/5 star
Anticipate needs of 'repeat' guests and regularly update / review the VIP structure Training and Development your staff training Monthly tests are issued to staff Ensure regular on-the-job training is taking place modules Placing orders Asses, communicate and provide feedback on products and specifications Financial staff, identifying areas for development and training needs Staff locker monitoring and inventory Chairing Hospitality qualification (advantageous) OPERA experience 2-3 years in a similar position in a 4/5 star
their firm. Requirements Matric 2 to 3 years of experience Reside in Cape Town Relevant qualification (Advantageous) appeals to various dietary preferences and needs. Experiment with new recipes and techniques to keep the and sanitation practices. Team Leadership and Training : Lead and supervise kitchen staff, including including sous chefs, line cooks, and prep cooks. Provide training and guidance to staff on plant-based cooking and gather feedback. Address any special dietary needs or requests from customers. Use customer feedback
their firm. Requirements Matric 2 to 3 years of experience Reside in Cape Town Relevant qualification (Advantageous) appeals to various dietary preferences and needs. Experiment with new recipes and techniques to keep the and sanitation practices. Team Leadership and Training : Lead and supervise kitchen staff, including including sous chefs, line cooks, and prep cooks. Provide training and guidance to staff on plant-based cooking and gather feedback. Address any special dietary needs or requests from customers. Use customer feedback
You will need an excellent eye for detail and be well versed in both Rooms Division and Food and Beverage Beverage Operations. Experience in a Boutique hotel is a must. Maintain effective Front Desk procedures Ensure that on the job training is done in all departments Matric Opera experience essential 3-5 years relevant relevant experience at management level in a luxury hotel Familiar with all the duties of both Rooms
You will need an excellent eye for detail and be well versed in both Rooms Division and Food and Beverage Beverage Operations. Experience in a Boutique hotel is a must. Maintain effective Front Desk procedures Ensure that on the job training is done in all departments Matric Opera experience essential 3-5 years relevant relevant experience at management level in a luxury hotel Familiar with all the duties of both Rooms
company Requirements Matric 2 to 3 Years of work experience as a Commis Chef Reside in Cape Town Knowledge stock levels and inform senior chefs when supplies need to be replenished. Assist in receiving and storing efficiently. Learning and Development : Attend training sessions and workshops to improve culinary skills
company Requirements Matric 2 to 3 Years of work experience as a Commis Chef Reside in Cape Town Knowledge stock levels and inform senior chefs when supplies need to be replenished. Assist in receiving and storing efficiently. Learning and Development : Attend training sessions and workshops to improve culinary skills
company Requirements Matric 2 to 3 Years of work experience as a Commis Chef Reside in Cape Town Knowledge stock levels and inform senior chefs when supplies need to be replenished. Assist in receiving and storing efficiently. Learning and Development : Attend training sessions and workshops to improve culinary skills