Monthly Archives: June 2018

Bakery Chef De Partie for a 5 star Restaurant in Stellenbosch

We are now in search for a creative and talented Bakery Chef De Partie for a restaurant situated on a world class Wine Estate in Stellenbosch. The ideal candidate will be well-versed in culinary arts with a passion for sweet and delicious creations. They must adhere to health and safety standards to provide guests with the best possible serving.

Responsibilities:

  • Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes
  • Create new and exciting desserts to renew our menus and engage the interest of customers
  • Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting
  • Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
  • Check quality of material and condition of equipment and devices used for cooking
  • Guide and motivate pastry assistants and bakers to work more efficiently
  • Identify staffing needs and help recruit and train personnel
  • Maintain a lean and orderly cooking station and adhere to health and safety standards

Requirements:

  • Proven experience as Pastry Chef, baker or relevant role
  • Great attention to detail and creativity
  • Organizing and leadership skills
  • Willingness to replenish professional knowledge
  • In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition
  • Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)
  • Certificate in culinary arts, pastry-making, baking or relevant field

We are looking for an experienced Bakery CDP to prepare a variety of desserts, pastries or other sweet goods. Your skill in baking high quality treats should be matched by your creativity to develop new amazing tastes and recipes. If this is a challenge you are ready for, then we would love to hear from you. Please forward your CV in MS Word format along with details of at least 3 contactable references.

Junior SQL Database Administrator based in Sandton

I am in search of a  Junior SQL Database Administrator based in Sandton. As a database administrator, you’ll be responsible for the performance, integrity and security of a database. The Administrator will be involved in the implementation and support of major business Databases and applications. The successful applicant will have to use his/her skills and experience to react quickly to find a solution to users’ urgent problems as they occur. A key requirement is to be responsible for the performance, integrity and security of a database and systems. Additional role requirements are likely to include planning, development and troubleshooting.

Non-negotiables:

  • 4 years’ experience working with Information Technology, focusing on application support and report writing/SQL scripting
  • Experience of MS SQL Server in a working environment, (SQL 2008/2012/2014) with Transact-SQL, writing of stored procedures, views, triggers, common table expressions, windowing functions, creating indexes and constraints
  • Knowledge of SQL Server Integration Services
  • Practical knowledge of the Windows desktop and server environment
  • Extensive experience with SQL Reporting Services
  • Must be able to work under pressure
  • Assisting in database design
  • Updating and amending existing databases
  • Setting up and testing new database and data handling systems
  • Monitoring database efficiency
  • Sustaining the security and integrity of data
  • Creating complex query definitions that allow data to be extracted
  • Training colleagues in how to input and extract data

Qualifications and experience:

  • Relevant Certification, IT Diploma or Degree required
  • Thorough knowledge of SQL Server 2008/2012/2014 features including Service Broker, Change Data Capture, Table Partitioning, Replication, and Data Compression
  • Good knowledge of Information system terminologies, concepts, functions, policies, and procedures
  • Crystal Reports, VB.Net, Web Services and XML is an advantage
  • Knowledge or experience relating to ACCPAC, RMS, Tourplan and Maximizer is an advantage

 

The successful candidate should have an enquiring mind, be methodical, pay attention to detail, be creative, show perseverance and patience, ability to work under pressure, have high energy levels, be flexible, have the ability to overcome obstacles and persist with the task at hand, be decisive and adaptable. If you have the knowledge, skills and required experience, and this sounds like a challenge you are ready for and you I would love to hear from you.

Hospitality General Manager 5 star luxury Island Resort Seychelles

I am currently in search of a General Manager to oversee the Hospitality Operations on this luxury 5 star Island property in the Seychelles.

Key Outputs

  •  Support The MD in overall responsibility for the effective management and running of the property with focus on hospitality operations. To ensure the  brand is taken to the next level of service standards.
  •  Overall day to day management of all hospitality
  •  Overall responsibility for implementing service and hospitality training plan, including
  •      Butler training
  •      Housekeeping training
  •      Any other service and hospitality training as needed
  •  Assist in placing and monitoring of all operational stock orders
  •  Oversee and develop guest delight activities
  •  Work directly with head of housekeeping, f&b manager and butlers to ensure Service standards are maintained at all times
  •  Daily meeting with heads of department to discuss the daily plan, including arrivals, departures, special requests, bush banqueting
  •  Updating and ensuring the continuous presence on social media platforms.
  •  Hosting all Agents and Media, large events (groups, weddings, wine cellar)

KNOWLEDGE REQUIRED (QUALIFICATIONS OR TRAINING PROGRAMS)

  •  At least 5 years Management Experience in a 5 star operation
  •  Hospitality and Service Training Experience
  •  Hospitality degree beneficial

The successful candidate should have an enquiring mind, be methodical, pay attention to detail, be creative, show perseverance and patience, ability to work under pressure, have high energy levels, be flexible, have the ability to overcome obstacles and persist with the task at hand, be decisive and adaptable. If you have the knowledge, skills and required experience, and this sounds like a challenge you are ready for and you are able to relocate and live in the Seychelles I would love to hear from you.

Please send me your CV with an recent face photograph, details of three contactable references and a letter motivating your application.

Chef De Partie Funky UPMARKET New Restaurant Pretoria

I am now in search of a  strong  CDP for a luxury Restaurant in Pretoria . The candidate I am looking for must have solid and sound experience in a 5 star property or Fine Dining Restaurant with a proven track record and excellent references.

Main purpose:

To be responsible for the running of the whole section and assist the senior chefs in managing the kitchen effectively.

Duties & Responsibilities:

  • Working with the Executive Chef and the kitchen team to maintain high standards in the quality of food both as to its preparation and its presentation
  • Working in all areas of the kitchen
  • Inform the senior chef on duty of anything which is broken or finished
  • Reporting directly to the Executive chef any problems that pertain to the kitchen
  • All food to be tasted on a daily basis.
  • Provide outstanding and friendly service to the guests at all times

Stock Control:

  • Receiving & checking the quality of produce delivered.
  • Check all requisitions is strictly followed by other departments
  • Discuss all provisions-related problems directly with the Executive Chef on a daily basis.
  • Check proper storage of all equipment.
  • Efficient stock control including regular stock rotations of the Fish, Meat and Walking Fridges as well as the freezers.
  • Reducing and controlling the amount of breakages and wastage in your areas of responsibility

Hygiene, Health and Safety & Maintenance:

  • Maintain the cleanliness and organization of the kitchen at all times
  • Maintaining hygiene standards in all areas of the Kitchen  i.e. Dry store, Fridges etc
  • Ensure that all equipment is clean and in good working order
  • Maintaining hygiene standards in all food preparation and restaurant back of house areas
  • Be on the lookout for all maintenance issues and ensure that the correct persons are contacted and that the work is carried out to the correct standard

Abilities and Skills:

  • A good all rounder with experience in all sections of the kitchen
  • Excellent communication skills and the ability to communicate in English
  • Effective listening skills
  • Excellent interpersonal skills – may have to interact with guests
  • Organizational skills – Ability to plan, coordinate, execute and follow up
  • Ability to work alone and as part of a team
  • Ability to multitask
  • Excellent time management skills
  • Ability to motivate yourself
  • Knife skills
  • Basic knowledge of HACCP  and Hygiene
  • Flexible
  • Ambitious
  • Must be of sober habits
  • Neat and presentable

Qualifications:

  • Formal cookery diploma
  • 3 years experience in 5 * Hotel

If you have the experience and are ready to join this great brigade where you will learn a vast amount to move your career to the next level I would love to hear from you. Please send me your CV, a recent face photograph and details of three contactable references.

Chef De Partie Award Winning Restaurant Winelands

We are now in search for a creative and talented Pastry Chef De Partie for a fine dining restaurant situated on a world class Wine Estate in Stellenbosch. The ideal candidate will be well-versed in culinary arts with a passion for sweet and delicious creations. They must adhere to health and safety standards to provide guests with the best possible culinary experience.

Responsibilities:

  • Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes
  • Create new and exciting desserts to renew our menus and engage the interest of customers
  • Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting
  • Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
  • Check quality of material and condition of equipment and devices used for cooking
  • Guide and motivate pastry assistants and bakers to work more efficiently
  • Identify staffing needs and help recruit and train personnel
  • Maintain a lean and orderly cooking station and adhere to health and safety standards

Requirements

  • Proven experience as Pastry Chef, baker or relevant role
  • Great attention to detail and creativity
  • Organizing and leadership skills
  • Willingness to replenish professional knowledge
  • In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition
  • Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)
  • Certificate in culinary arts, pastry-making, baking or relevant field

We are looking for an experienced Pastry CDP to prepare a variety of desserts, pastries or other sweet goods. Your skill in baking high quality treats should be matched by your creativity to develop new amazing tastes and recipes. If this is a challenge you are ready for, then we would love to hear from you. Please forward your CV in MS Word format along with details of at least 3 contactable references.

Executive Chef Eastern Cape

I am in search of a temporary Executive Chef to work on one of our luxurious 5 star lodge based in Eastern Cape for a four month period.

KEY OUTPUTS:
Service and Kitchen Management

  •  Run and supervise the Kitchen
  •  In absence of Junior Executive , assume responsibilities
  •  Implement menus according to resort identity and Create seasonal menus based on guests in house
  •  Have creative flair to be able to implement new dishes as well as improvise on dietary menus
  •  Ensure all menus are followed and food standard is excellent at all times
  •  Follow the choice of recipes and train each chef on the proper use of the ingredient
  •  Check and control all preparation of dishes
  •  Make personal contact with guests daily, and make sure someone is doing so in all villas
  •  Continuous encouragement and training of staff to provide the best food experience to guests
  •  Be flexible when receiving unexpected request from guests and ensure you are able to accommodate unusual dietary requirements
  •  Manage Kitchen Hygiene – Perform 1 3 minute cleaning tasks and set the example that everyone in the kitchen is responsible for hygiene, safety and cleaning
  •  Play a key role in the financial success of the Kitchen by working towards the budgeted food cost and remaining within monthly budgets
  •  Be responsible for implementing kitchen standards and making regular visits to staff kitchen and canteen.
  •  Print recipes for guests upon request and present as per the lodge standard

People

  •  Oversee and ensure good communication within your respective team including, arranging a monthly kitchen meeting as well holding daily morning meetings with your respective kitchen team
  •  Continuous training and motivation of all kitchen staff including on the job training, Overseeing staff administration in conjunction with the Junior – Executive Chef, including – staff roster and leave structure and staff attendance register, staff inductions and filing of all necessary paper work
  •  Manage staff performance and ensure all staff understand their responsibilities
  •  Take disciplinary action when necessary as per property policies
  •  Assist with hiring and screening of all staff ensure the right people are in the right positions

Stock Management and Supplier Relations

  •  Take responsibility for all food with the assistance of the store-man
  •  Responsible for co-ordaining stock management and stock take of all food, weekly, with store-man; Management OF respective store rooms and deep freezers. working closely with store-man in delivering the best stock control procedures and guest experience
  •  Have knowledge of products, suppliers, prices and current stock by communicating with regional chef and procurement and directly with local suppliers that deliver directly to the resort
  •  Maintain good working relationships with suppliers
  •  Continuously strive to get the best products from local suppliers; assist Procurement with training where needed on quality of food as well as assisting regional chef with these duties where needed and when time allows (low season)
  •  Responsible for stock management and stock take of all food weekly. Manage respective store rooms and deep freezers
  •  Have knowledge of products, suppliers, prices and current stock
  •  Organize 911 food section in your deep freezer and dry store
  •  Keep a diary to organize all daily, weekly and monthly information
  •  Ensure there are sufficient cleaning materials, and chemicals in stock
  •  Check with storeman and make sure that stock is rotated in fridges and freezers daily
  •  Management of empty containers ensuring no unauthorized food leave the kitchen
  •  Train respective senior chefs on acceptable and unacceptable quality for receiving goods
  •  Liaise with the resort manager or on the up to the moment head count to ensure the correct amount of food is prepared
  •  Ensure that equipment is in working order and that it is always returned to the correct storage place
  •  Strive to procure sustainably and within the guidelines set by the company

KNOWLEDGE REQUIRED:

  •  Kitchen management including kitchen administration, general hygiene and people management
  •  Budget management

QUALIFICATIONS REQUIRED:

  •  Formal Chef Qualification
  •  At least 5+ years Chef Experience required in 5 star hotels, lodges or resorts

SKILLS REQUIRED:

  •  Spoken and written English
  •  Computer literate
  •  Passion for food and the food experience
  •  Ability to lead a team of people effectively
  •  Strong management skills, day-to-day, and long term
  •  The ability to motivate staff to consistently deliver
  •  Ability to think and act creatively within a team
  •  Good knowledge of hospitality operations including butler service

PERSONAL ATTRIBUTES:

  •  Patience
  •  Attention to detail
  •  Passion for training staff, creating fabulous food, and new ideas
  •  Good interpersonal skills
  •  Sense of urgency
  •  Passionate about guest delight
  •  Diligence and self-motivation to meet deadlines and keep on top of your job
  •  Willingness/ability to share information and teach and inspire others
  •  Ability to adapt and have a sensitivity to the culture of the staff

The successful candidate must be able to work under pressure, have attention to detail, must be accurate, customer focused, and have a positive outlook, excellent team player, committed, hardworking and eager to learn. If you meet the requirements and believe you are the right person for this position, please email your CV, a clear and professional face photograph, your food portfolio and details of 3 contactable references.

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