Africa and beyond.
Job Duties:& Credit ITC record Main Responsibilities: Direct the full operations, service logistics and activities objectives. Develop guest and market intelligence and use the plan to execute the activities of the hotel the guests, in all locations, by effectively directing the Hotel Teams on all matters impacting the guest Operate in conjunction with Sales, Finance, HR and Marketing functions to develop strategy, objectives and Ensure that policies, processes and standards directly affecting the guests ensures their safety and
preparation. Reports Directly to: Head Chef Prepare, cook and present dishes as directed by the junior Sous with outstanding cooking following recipes and directions for local and some continental dishes. Your work and building customer loyalty. You will plan and execute menus in collaboration with other colleagues and
all requirements of the Lodge management Be the direct line manager and support to the support managers human resources in the Lodge Work with Executive Chef Work directly with all head of departments Hosting
employees, sales/marketing, property appearance, and profit/financial control. Coordinates, directs and manages
employees, sales/marketing, property appearance, and profit/financial control. Coordinates, directs and manages
employees, sales/marketing, property appearance, and profit/financial control. Coordinates, directs and manages
Order relevant stock and equipment. Liaise directly with clients to meet their needs. Onsite Responsibilities: Order relevant stock and equipment for events. Directly liaise with clients to understand and fulfill of staff. Ensure smooth and successful event execution, maintaining a calm demeanor under pressure. What
Senior Sous Chef to assist the Head Chef & Executive Chef in all kitchen operations, including food include: Assist the Head Chef and Executive Chef in planning and executing innovative and seasonal menus followed correctly and recipes are being correctly executed This is a live-in position. The post Sous Chef
and fridge and deep freezes in absence of the executive chef All food going out to guests at any time time to be checked in absence of the executive chef Chef to check buffets/dinner/breakfasts Quality and quantity