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The Chef de Partie assists the Sous Chef/ Chef de Cuisine to lead, manage and organize all requirements for the Kitchen to the highest standards and in accordance to the standard operating procedures as emanated by the Executive Chef
The Chef de Rang directly assists the Outlet Service Manager or any of his representatives in supervising and coordinating the staff. He is responsible of the outlet in the absence of the Outlet Service Manager.
The Cost Controller under the supervision of the Accountant maintains accounts’ standards as defined by the hotel accounts policy. He/She ensures that all prices from suppliers are correctly applied in the system.
The Demi Chef de Partie assists the Chef de Partie to lead, manage and organize all requirements for the Kitchen to the highest standards and in accordance to the standard operating procedures as emanated by the Executive Chef.
Under the direction of the Recreation and Wellness Manager, to ensure that the Entertainment facilities and associated areas, the entertainment program and service delivery are of the highest standard during all hours.
The F&B Assistant-Bartender position is to extend service in a professional, efficient and timely fashion and defining guest expectations. This in addition to a friendly, going extra mile and helpful demeanor will ensure guest satisfaction.
The F&B Assistant-Waiter serves a table according to the standard procedures. He controls the cleanliness, condition and completeness of place settings, plates and dishes, tablecloths and napkins on tables.