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Management Couple – Sous Chef & Duty Manager - Kalahari
Description:
Click for a profile of Professional Career Services Property in the Kalahari

SOUS CHEF
  • Kitchen management
  • Overall responsibility for daily operations in the kitchen, including administration, costing, stock take, stock levels
  • Maintaining or raising the profit margins on food
  • Determining how money will be spent to get the work done and accounting for these expenditures
  • Liaising with purchasing companies for food orders
  • Spot problems and resolve them quickly and efficiently
  • Maintaining impeccable personal hygiene as well as high work and safety standards
  • Detect and resolve all maintenance issues present in the kitchen
  • Ensure all staff in the kitchen is aware of any guest dietaries or needs and food preparation is done accordingly
  • Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work
  • Conducting tests and inspections of products, services, or processes to evaluate quality or performance
  • Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions
  • Food preparation and presentation
  • Supervision of staff
DUTY MANAGER
  • Front of house operations
  • Management & processing of all front of house orders
  • Manage and oversee all front of house & back of house staff duties
  • Manage and oversee all lodge requirements and follow up on these daily
  • Oversee the guest history database and ensure all guest experiences are being completed by front of house staff
  • Manage and oversee all guest enquiries and requests and day to day onuses of lodge
  • Oversee that all guests are provided with courteous and professional service at all times
  • Ensuring exceptional guest experience and service at all times
  • Checking of rooms and maintenance issues
  • Efficient administration and reports
  • Guest billing
  • To maintain a clean and tidy work area and check daily functioning of all equipment
  • Ensure that all tasks as per check-lists are being completed before end of shift
  • Weekly vehicle inspections
  • Supervision of staff


Skills/Requirements:
Formal Hospitality & Culinary qualifications

Skills
  • To be fully conversant with the policies and procedures
  • To attend briefings and meetings as requested
  • To maintain good work relationships with colleagues and all other departments Liaison between all departments including Managing Director
  • To be flexible and adaptable in duties
  • To work extended hours when required to do so
  • To be neat, tidy and presentable at all times and willing to do all tasks to the best of his/her ability
  • To comply at all times with the guidelines set out in the operations manual, which will ensure the co-ordinated and smooth running of the business at the correct standards
  • Assists other departments when required

Benefits

Accommodation and meals on duty.

· Reference: LS-73588-2011
· Salary: R25 000
· Country: Namibia
· Province:
· Date Posted: 20 Jun 2016
· Employer type: Hotel


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