Monthly Archives: November 2019

Group Exec Chef

We are now in search for an experienced Group Exec Chef to oversee 3 properties in the Sabi Sands and Cape Town. The ideal candidate must have strong controls and admin and have experience in multiple properties.

The role is to support and train junior chefs, assist with special dietaries and ensure company standards are maintained in our offering at all times. The candidate should enjoy working remotely, be a great team player and be passionate about developing his team members and must have experience in working in luxury lodges or 5 star Island Resorts.

KEY OUTPUTS:
Service and Kitchen Management

  •  Run and supervise the Kitchen
  •  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
  •  Continuous encouragement and training of staff to provide the best food experience to guests
  •  Be flexible when receiving unexpected requests from guests and ensure you are able to accommodate unusual dietary requirements
  •  Manage Kitchen Hygiene – Perform 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 Head 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 all products, suppliers, prices and current stock
  •  Organize emergency food section in your deep freezer and dry store
  •  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
  •  Train respective chefs on acceptable and unacceptable quality for receiving goods
  •  Liaise with the resort manager 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.

Pastry Chef

We are now in search for a young, creative and talented Pastry Chef De Partie for a restaurant situated on a world class Property located in Cape Town. 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.

Salary: R7000 live out

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 junior 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.

Senior Sous Chef

We are currently in search of an OUTRAGEOUSLY TALENTED AND PASSIONATE  Senior Sous chef for a 5 star property based 2 hours away from Cape Town.  The ideal candidate must confident with guest interaction as this position is a very guest facing role so you will be entertaining and cooking for guests from all over the world. 

The position can be PERMANENT or a 3 Month Contract ( till March ) , it depends on the candidate

Main purpose: Responsible for assisting the Head Chef in the day to day running of the Kitchen as well as ensuring that all guest needs and expectations are exceeded continuously and ensuring that all duties and responsibilities are carried out on a daily basis, as well as is a floating or relief chef who is supervised by the Executive Chef.

Duties & Responsibilities:

  • Managing the kitchens in Villa 1 or 2 when guests are staying, incl. menu planning, stock ordering and control, preparing meals etc.
  • Ensuring that the Villas are stocked and ready for guest arrivals and ensuring that all perishables are removed from the Villa Kitchens when the guests depart
  • Ensuring that the Villa kitchens are clean and ready at all times
  • Always be present during service times; check constantly on food quality and presentation.
  • Responsible for monthly stock takes of kitchen operational equipment and the achievement of budgeted targets
  • Assists in managing the day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.
  • Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.
  • In conjunction with the Executive Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.
  • Setting up a rotation for the cleaning of all the areas of the kitchen and enforcing it
  • Complete daily food orders based upon scheduled events and projected levels of business. 
  • Comply with Standards of Service and assists in assuring the same from all kitchen employees.
  • Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.
  • Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards. 
  • Establish and require strict adherence to health, sanitation and food handling guidelines. 
  • Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
  • In conjunction with the Head Chef

Requirements:

  • Computer literate
  • Working knowledge of HACCP and Hygiene
  • Excellent time management 
  • Flexible
  • Pro-Active – Does not need to be told what to do.
  • Experience in stock control, including stock take a nd ordering, admin
  • Experience in performance management, including poo r performance
  • Must be of sober habits
  • Neat and presentable 

Qualifications & Experience:

  • Formal cookery school qualification
  • 5 years previous experience in a 5 star kitchen

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, I would love to hear from you.

Exec Chef

We are now in search for an Exec Chef for a 5 star Game Lodge located in Tanzania. The ideal candidate must have extensive 5 star experience in Game Lodges or Boutique Hotels 

KEY OUTPUTS:

  •  Kitchen Hygiene standards set
  •  Responsible for training chefs & implementing kitchen standards
  •  Correct chemicals and sufficient cleaning materials to be in stock at all times
  •  7 day Menu set according to Food Styling Guide.
  •  Company Training chef to be called on to do training if necessary
  •  Presentation as discussed and according to Styling Guide
  •  Up to date with Whats Hot & Whats Not 
  •  Through the Tummy of the Guest Bops
  •  Creative Bush Banqueting according to Food Styling Guide
  •  Proactive Maintenance
  •  Good communications with: All chefs; All camp managers; HODs, Lodge Manager and suppliers
  •  Good stock controls and stock rotation
  •  Good administration and personnel files to be kept according to Lodge Managers requirements.
  •  Responsible for all food orders, storerooms and fridge and deepfreezes
  •  Left-over management: left-overs to be discussed and processed every day
  •  Vehicles and containers transporting food to camps to be spotless
  •  Checklists of all items going to camps in place
  •  All food going out to guests at any time to be checked by chef
  •  Chef to check buffets/dinner/breakfasts etc. at each camp at least 3 times per week
  •  Minimal traffic through kitchen: kitchen staff, Exec chef and Lodge manager to enter through kitchen
  •  All fridges and refrigerators and storerooms to be kept locked or keys to be left with an accountable Chef.
  •  All meals and platters to be put out at last minute fresh, fresh, fresh!
  •  Quality and quantity of snacks to game drives to be checked
  •  Bush banqueting, drink stops, picnics etc. to have checklists
  •  Canteens organised
  •  Good interaction with Guests, Food Fundis and other company Chefs: Invite feedback, exchange ideas; be suggestion-friendly; share experience
  •  Good discipline and fair treatment: Exec Chef to be a Role Model
  •  Be aware of & make your chefs aware of special dietary needs Guests

SKILLS REQUIRED:

  •  Communication skills – with guests and fellow staff members
  •  Standard of your work must exceed the standard of the lodge
  •  Good organisational ability
  •  Lateral thinking ability
  •  Initiative
  •  Must adhere to World Class Hospitality and Service Standards
  •  Honest, have good integrity, proactive and driven person who has career ambitions

KNOWLEDGE REQUIRED:

  •  Hospitality
  •  Environment
  •  The surrounding communities
  •  The country
  •  Company Knowledge 
  •  Valid unendorsed SA drivers license essential

PREVIOUS WORK EXPERIENCE REQUIRED:

  •  Experience in the service industry especially in dealing with guests and staff
  •  At least 3+ years relevant experience
  •  Passion for creating fabulous food

If you meet all the requirements and you are ready to take the next step in your chef career, we would love to hear from you. Please forward your CV, details of 3 contactable references and a photograph of you as well as your food portfolio. Due to the high number of applicants, only those shortlisted will be contacted.

Financial Manager for a luxury tour operator based in Arusha, Tanzania.

We are currently in search for a well experienced Financial Manager for a luxury tour operator based in Arusha, Tanzania. The ideal candidate must have a relatively strong 5 star background and to have all qualifications as listed below for the work visa

CHARACTERISTICS:

  • Hands-on, self-driven and motivated 
  • Organised and results oriented
  • Excellent problem solving skills 
  • Comfortable in dealing with and tolerant of diverse cultures, languages and environments 
  • Highly numerate and accurate, with an eye for detail on numbers and analysis of financial results
  • Highly ethical and integrous with the ability to be principled when necessary
  • Be open to and adapt to the very specific culture of tolerance across the regions we operate

RESPONSIBILITIES :

  • Finance reporting function for all business units
  • Balance sheet reconciliations & process monthly journals 
  • Monthly management account reporting for regional business units and variance analysis
  • Quarterly forecasts, annual budgets and high level forecasts
  • Treasury management and cashflow forecasting
  • Fixed asset register maintenance
  • Debtors age analysis and bad debt provision
  • Revaluation and authorisation of all bank reconciliations
  • Review and approval of payment obligations (creditors)

  • Maintain commercial focus through preparation & review of detailed budgets, forecasts and input into management decisions
  • Investigate and report variances and implement controls to reduce variances where relevant. 
  • Plan, direct and coordinate the responsibilities of subordinates to ensure they are performing in line with expectations, including regular lodge visits
  • Manage External Audit and field queries with Audit Team 
  • Co-ordinate regional annual budgeting and quarterly forecasting
  • Completion and submission of relevant tax returns, including VAT, Income Tax, PAYE and Withholding Tax 
  • Maintain procedures for custody and control of assets and records in order to ensure safekeeping 
  • Establish and maintain relationships with internal customers and provide assistance when problems may be encountered 
  • Monthly preparation of Arusha payroll and reviewing regional payroll

AD HOC TASKS 

  • Consider review and support investment and commercial opportunities that arise from time to time
  • Ad hoc projects as required from time to time

QUALIFICATION & EXPERIENCE
 

  • Qualified Chartered Accountant
  • Must be proficient with MS Office Packages and be able to demonstrate superior MS Excel abilities
  • Experience in Accpac or Tourplan a plus
  • Must be able to work in a challenging environment
  • East African Tax & Accounting experience an advantage
  • International experience is a plus
  • Luxury lodge and / or Touring finance experience an advantage
  • Willing to relocate to Arusha
  • Willing to travel from Arusha to the Tanzania based lodges

SKILLS REQUIRED
 

  • Must be highly numerate in financial reporting, internal controls, taxation, relationships with key stakeholders and problem solving.
  • Strong Commercial focus
  • Able to prioritise and balance Commercial and technical financial requirements 
  • The ability to generate and maintain a positive momentum and focus. 
  • Consistently maintaining a high productivity level whilst demonstrating drive, stamina and the capacity to work hard. 
  • Maintains ethical and professional norms in all activities and including a willingness to develop oneself further.
  • Able to coach and facilitate the development of others’ knowledge and skills, providing timely feedback and guidance to help them reach goals
  • High emotional intelligence to be able to balance the highly driven work ethic that is in place coupled with a sense of ‘fun’ and enjoying work daily

WORK PERMIT :

  • This is a permanent position based in Arusha, Tanzania
  • The company will facilitate and coordinate all work & residence permit requirements
  • The successful endorsement of both the work & residence permits by the government will confirm the appointment upon which the successful candidate may travel to Tanzania to take up the position
  • The successful candidate will be required to sit for the exams for the local accounting certification to satisfy work permit conditions

Fleet Manager

We are currently in search for a well experienced Fleet Manager for a 5 star exclusive property based in Botswana. The Fleet Manager covers all general duties involved with managing a large fleet of vehicles and generators at several different lodges in Botswana. Monitoring and controlling fuel usages, service schedules and maintenance programmes.The ideal candidate must have proper qualifications in order to obtain a work visa

KEY OUTPUTS:

  • Regular visits to lodges / camps checking fleet requirements and standards
  • Continual monitoring of vehicle and generator maintenance records, updating service records and ensuring correct maintenance procedures are followed
  • Monitoring fuel usage and logging of all fuel records – reviewing and implementing improved systems to improve fuel consumption
  • Continuously strive to improve operational systems and procedures involving vehicles, decrease vehicle down time and improve the standards and condition of the fleet.
  • Work closely with other departments from a logistical point of view
  • Work closely with ranger trainers and implement courses for drivers / rangers in order to improve the guest experience and improved driving skills
  • Communicate regularly with lodge managers regarding fleet upkeep and operation at their lodge
  • Ensuring the lodge workshops are clean, organised, stocked and well looked after
  • Preparing budgets per lodge – current maintenance costs, proposed future costs, fleet replacement etc.
  • Ensure stock controls are implemented, controlled and minimum stocks are adhered to
  • Provide immediate and prompt support to the lodges
  • Communicate with all walks of life – from 5 star guest to lodge manager to workshop manager to workshop cleaner
  • Renew and maintain all legal documents per vehicles – insurance, roadworthy inspections
  • Supervise workshop staff at lodges and maintenance crew’s at all different lodges

MINIMUM QUALIFICATIONS AND EXPERIENCE:

  • Formal mechanical qualification / training is required, and a mechanical trade test must have been completed
  • Minimum 5 years’ experience in a mechanical workshop
  • Communicate clearly in English – both written and spoken
  • Knowledge of Excel and Word a must
  • Recent employment in workshop / mechanical areas 
  • Hands on, energetic, hardworking, enthusiastic and driven to improve and streamline the fleet department
  • Valid un-endorsed driver’s license

Executive Chef

We are now in search for an Exec Chef for
this 5 star  luxurious game lodge situated 3 hours from Port
Elizabeth
. The ideal candidate must be very guest
facing and be able to create an out of this world dinning
experience for the guest

I am looking for an individual that:

*Can think outside of the box at all times

*Enjoy interaction with guests on all levels.
The Exec Chef will be very involved in the guest experience

*Can look at all the Kitchens and come up with
a plan of what exactly is needed in the Kitchens to deliver
exceptional food

*Enjoy bush dinners, surprise picnics in the
Reserve etc etc

*Enjoy gardening and have a great passion for
fresh produce. He/she will be heavily involved in creating a
organic herb garden at each of the lodges, involving guests within
this fresh produce experience, establishing a tunnel and giving
direction of what must be planted, harvested etc

 *The candidate must have experience in Lodges
as well as work well under pressure.

*Responsible for all menu’s, stock, preparation, ordering,
budgets, quality controls, Hassop, hygiene control, hiring of
Kitchen staff and all HR matters relating to his/her staff and
above all, provide a culinary experience that is out of this
world.

Please email your CV to daylin@broadhorizons.co.za

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