Fresh Jobs at Dream Hotels & Resorts

Job Description

• Jozini Tiger Lodge & Spa is looking for a dedicated and skilled Commis Chef to join our team. Reporting to the Sous Chef or Chef de Partie, you will play a crucial role in food production and ensure smooth kitchen operations.

Key Responsibilities

• Food Preparation: Assist in the preparation of ingredients, mise en place, and cooking of dishes according to the recipes and standards set by senior chefs.
• Station Support: Support the Chef de Partie or station chefs in the smooth operation of their section, including plating dishes, garnishing, and ensuring timely service.
• Learning and Development: Learn and hone cooking techniques, knife skills, and kitchen procedures under the guidance of more experienced chefs.
• Kitchen Organisation: Maintain cleanliness and organisation in the kitchen, including cleaning workstations, equipment, and storage areas.
• Assistance in Menu Execution: Help execute menu items, specials, and orders during service periods while following proper portion control and presentation guidelines.
• Quality Control: Ensure that all dishes are prepared to the highest standards of quality, flavour, and consistency.
• Adherence to Health and Safety Standards: Follow food safety and sanitation protocols to maintain a clean and safe working environment.
• Assistance in Inventory Management: Assist in stock rotation, labelling, and inventory control within your section of the kitchen.
• Team Collaboration: Collaborate with other members of the kitchen team to ensure smooth operation during service and effective communication in a fast-paced environment.

Requirements

• Grade 12 certificate or equivalent qualification
• Culinary Arts certificate or diploma is an advantage
• Proven track record of working in a hotel/resort kitchen

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Job Overview:

• The Dream Ambassador is the key point of contact between Olifants River Lodge and their clients: answering queries, offering advice, providing solutions and introducing new services. Their work includes full account management - scheduling sales calls, demonstrating and presenting products with the key mandate of revenue generation for Olifants River Lodge within a prescribed area and market segments.

Key responsibilities:

• Develop and maintain strong trade relationships with clients in Mpumalanga and nationally through face-to-face meetings, calls, and digital interactions.
• Responsible for the creation and management of quotations, payment tracking, invoice accuracy and administrative coordination.
• Negotiate pricing to the benefit of both the customer and Olifants River Lodge.
• Conduct a minimum of 25 in-person sales calls monthly, including site inspections and educational visits.
• Confirm quotations and coordinate all event details with clients, ensuring décor, technical setup, and room allocations are ready on the event day.
• Represent the lodge at trade shows and industry networking events.
• Manage the CRM (VTiger) system by updating client data, leads, and interactions accurately.
• Oversee the complete sales process, ensuring maximum client engagement and spend.
• Follow up on quotes, organise educational visits, and host site inspections.
• Achieve key performance targets (OKR), including conversion rates and revenue growth.
• Expand market share in segments such as corporate, government, and niche markets, which includes school and churches.
• Collaborate with the Resort Custodian and Sales Leads to design and implement sales strategies.
• Submit monthly sales reports detailing activities and insights, via VTiger.
• Provide market feedback to enhance cross-selling, product positioning, and client satisfaction.
• Promote the lodge’s value proposition and contribute to a culture of innovation and growth 

Theoretical Knowledge and Qualifications:

• Grade 12
• Relevant diploma or Certificate in the Industry or Sales field would be beneficial
• Minimum of three years industry related experience
• 3 years and account management experience essential

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Overview

• Finfoot Lake Reserve, a proud member of the Dream Hotels & Resorts group, is seeking a talented and experienced Chef de Partie to join our team. Nestled within the Greater Pilanesberg area, Finfoot Lake Reserve offers a diverse range of activities and exceptional service to our guests. We are committed to our vision of creating extraordinary travel experiences and making a positive impact on the local community.

Responsibilities

• Station Management:  Oversee a specific station in the kitchen, such as the grill, sauté, pantry, pastry, or sauces. Manage all aspects of the station, including food preparation, cooking, plating, and presentation.
• Food Preparation:  Prepare and cook dishes according to established recipes, standards, and quality guidelines. Ensure all dishes leaving the station meet the required quality and presentation standards.
• Team Coordination:  Work closely with the kitchen team to coordinate the preparation and cooking of dishes during service times. Communicate effectively with team members to ensure a smooth workflow and timely delivery of orders.
• Training and Supervision:  Train and supervise junior kitchen staff assigned to the station. Provide guidance, instruction, and support to ensure effective performance.
• Quality Control:  Maintain high standards of food quality, taste, and presentation. Conduct regular quality checks on ingredients, dishes, and final plating.
• Inventory Management:  Monitor and manage inventory levels for ingredients, supplies, and equipment specific to the station. Place orders, rotate stock, and minimise food wastage.
• Adherence to Food Safety Standards:  Ensure compliance with food safety and sanitation standards. Follow proper hygiene practises, food handling procedures, and kitchen safety protocols.
• Menu Development: Contribute to menu development by suggesting new dishes, creating specials, or refining existing recipes within the station's scope.
• Problem Solving:  Think quickly on your feet and resolve any issues or challenges that arise during service, such as managing unexpected rushes, adjusting recipes, or addressing kitchen equipment malfunctions.

Qualifications

• Culinary Education:  Degree or certification in culinary arts.
• Health and Safety Certification:  Knowledge of food safety regulations and sanitation standards - Advantage
• Creativity:  Demonstrated creativity in menu development and staying updated on culinary trends.
• Communication Skills:  Effective communication with kitchen staff, suppliers, and customers.
• Business Acumen:  Basic understanding of budgeting, cost control, and inventory management.
• Flexibility:  Ability to adapt to changing circumstances and unexpected challenges.
• Professional Certifications:  Additional certifications from culinary organisations or associations.
• Proven Track Record:  Successful experience in progressively responsible culinary roles.

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About the Role

• The Resort Sous Chef is a key position in the culinary team of a luxury resort, responsible for assisting in the preparation and cooking of food items in various sections of the kitchen. Under the guidance of the Executive Chef, the Sous Chef plays a crucial role in food production and ensuring smooth kitchen operations.

Key Responsibilities:

• Kitchen Management:  Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation. Maintain high standards of food quality, taste, and presentation across different dining venues within the resort.
• Staff Supervision:  Supervise and coordinate the activities of kitchen staff, providing guidance, training, and support to ensure efficient and effective performance.
• Menu Planning and Development:  Collaborate with the Executive Chef in menu planning, recipe development, and creating daily specials. Contribute culinary expertise and creativity to enhance the resort's dining offerings and guest experience.
• Food Safety and Sanitation:  Ensure compliance with food safety standards, sanitation regulations, and hygiene practises. Oversee kitchen cleanliness, proper food handling procedures, and safe storage of ingredients to prevent contamination.
• Inventory and Cost Control:  Manage kitchen inventory, including ordering supplies, monitoring stock levels, and minimising food wastage. Control food costs, portion sizes, and inventory rotation to optimise kitchen efficiency.
• Quality Assurance:  Conduct regular quality checks on ingredients, dishes, and final plating to ensure consistency and adherence to culinary standards. Taste and adjust dishes as needed to maintain quality and flavour profiles.
• Collaboration with Culinary Team:  Work closely with other members of the culinary team, including chefs, cooks, and kitchen staff, to coordinate food preparation, timing, and presentation during service times. Effective communication and teamwork are key to a successful kitchen operation.
• Customer Service:  Ensure guest satisfaction by delivering high-quality, well-presented dishes that meet or exceed expectations. Interact with guests, receive feedback, and address any concerns related to food quality or presentation.
• Problem Solving:  Think quickly on your feet, troubleshoot issues that arise in the kitchen, and make decisions under pressure. Strong problem-solving skills are crucial to addressing challenges effectively during service.
• Leadership and Mentoring:  Serve as a leader and mentor to kitchen staff, guiding them in culinary techniques, teamwork, and professional development. Foster a positive work environment that promotes growth, creativity, and excellence in the kitchen.

Theoretical Knowledge:
The ideal candidate for this role will have:

• A minimum of 4 years of experience in a similar senior position in the kitchen in a 4-star environment.
• Proven track record in kitchens, food development, and people management experience.
• Working knowledge of various computer software programmes, including MS Office, restaurant management software, and POS.
• A culinary science or related certificate.
• Up-to-date knowledge of cooking trends and best practises worldwide.
• Ability to spot and resolve problems efficiently.
• Mastery in delegating multiple tasks.
• Strong communication and leadership skills.
• Ability to manage personnel and meet financial targets.
• Guest-oriented and service-minded.
• A culinary school diploma or degree in food service management or a related field.