ensure that guests are satisfied with their dining experience. ESSENTIAL FUNCTIONS (but not limited to): General: of preparation to minimize waste. Estimate food needs, place orders with suppliers and executive chef experienced (Preferred) A combination of practical experience and education will be considered as an alternative
to work night shift/ weekends/public holidays if needs be Responsibilities but not limited too : Manage
Management, Project Management or related Years experience and industry requirements Proven track record record of minimum 3 to 5 years relevant experience managing outsourced/insourced Soft Services, Integrated years' experience managing large teams. Knowledge and exposure in Industrial Relations. Experience within
operation, · Hosting Guests throughout their Lodge experience from arrival to departure · Efficient assistance preferable · A minimum of 1- 2 years of work experience as a Field Guide in a similar Lodge Environment
operation, · Hosting Guests throughout their Lodge experience from arrival to departure · Efficient assistance preferable · A minimum of 1- 2 years of work experience as a Field Guide in a similar Lodge Environment
qualification in Catering
•Previous work experience as a Pastry Chef essential (4years plus)
suitable qualification in Catering • Previous work experience as a Pastry Chef essential (4years plus) •Own
suitable qualification in Catering • Previous work experience as a Pastry Chef essential (4years plus) •Own
related field preferred
• 2+ years of previous experience as a Banqueting Co-ordinator or Events Manager
related field preferred • 2 years of previous experience as a Banqueting Co-ordinator or Events Manager