Fresh Jobs at Newmark Hotels

Job Advert Summary    

• The Pastry Chef is a creative and skilled professional responsible for overseeing all aspects of the pastry and dessert section within the kitchen. As the artistic force behind sweet creations, the Pastry Chef designs, prepares, and presents a variety of exquisite pastries, desserts, and baked goods that delight the senses and enhance the dining experience.

Minimum Requirements    

• Culinary degree or equivalent culinary certifications with a specialization in pastry arts.
• Extensive experience in pastry roles, including Pastry Sous Chef or Pastry Cook positions.
• In-depth knowledge of baking techniques, ingredients, and pastry presentation.
• Creativity and artistic flair for designing visually appealing desserts.
• Leadership and team management abilities.
• Excellent communication and organizational skills.
• Strong attention to detail and ability to manage high-pressure situations.
• Understanding of food safety and sanitation regulations.

Physical Requirements:

• Ability to stand for extended periods.
• Lift and carry heavy baking equipment and ingredients.
• Work in a fast-paced, high-temperature kitchen environment.
• Ability to bend, kneel, and perform intricate tasks.

Duties and Responsibilities    
Menu Creation and Development:

• Conceptualize, design, and execute a diverse and appealing pastry menu that complements the overall dining experience. Incorporate seasonal ingredients, innovative techniques, and visual aesthetics.

Pastry Production:

• Lead the preparation, baking, and presentation of various pastries, desserts, and baked goods. Create beautiful and delicious items that reflect the highest culinary standards.

Quality Assurance:

•  Ensure consistency in taste, texture, and presentation of all pastry offerings. Conduct regular taste tests and visual inspections to maintain exceptional quality.

Creativity and Innovation:

•  Innovate and experiment with new flavors, ingredients, and presentation styles. Stay updated on industry trends to bring fresh ideas to the dessert menu.

Kitchen Operations:

• Manage the daily operations of the pastry section, including ingredient preparation, baking schedules, and workflow coordination.
• Maintain quality freshness of cakes and desserts

Team Management:

• Lead and mentor the pastry team, including Pastry Sous Chefs, Pastry Cooks, and assistants. Foster a collaborative and high-performance environment.

Ordering and Inventory:

• Monitor ingredient levels, contribute to ordering processes, and manage costs effectively. Minimize wastage while ensuring a well-stocked pantry.

Hygiene and Safety:

•  Uphold strict food safety and sanitation standards in the pastry section. Ensure cleanliness, organization, and proper storage of ingredients and equipment.
• Bake or prepare smaller amounts of desserts to be able to rotate desserts.

Coordination:

•  Work closely with the kitchen team to ensure seamless service during busy periods. Collaborate with other sections for coordinated timing.

Menu Presentation:

•  Focus on presentation techniques, plate decoration, and artistic presentation to enhance the visual appeal of desserts and pastries.

Duties:

• To supervise the pastry kitchen brigade to ensure the smooth running of the department.
• To control the quality and presentation of all food served for all meal periods in all the food and beverage outlets.
• To communicate effectively with staff and ensure they are fully briefed at all times.
• To supervise and carry out training on an on-going basis.
• To supervise and maintain the highest standards of cleanliness in the pastry kitchen.
• To ensure that regular knife drill and equipment training is carried out in accordance with the Health and Safety standards.
• To ensure all members of the kitchen brigade follow the proper Health and Hygiene practices as laid down in the Health and Safety HACCP.
• To ensure daily communication with the Restaurant, Room Service, Stewarding and Purchasing Managers.
• To ensure Kitchen morale is high and teamwork is evident at all times.
• To control food cost through careful purchasing, portion control and supervision of wastage.
• Ensure that the highest quality of food product that is delivered to the hotel from our suppliers is of the highest seasonal quality being purchased and adhere to a zero tolerance of substandard product.
• Be aware of new pastry trends and present new ideas for product enhancement.
• To carry out the costing of pastry recipes as and when required.
• To draw up staff rotas as and when required. Ensuring appraisals are done and providing the feedback to the culinary team when appraisals are taken place. Be responsible for training, including the Standards.
• Training Manual and keep it up to date and follow up on the training.
• To control the ordering of all goods for the pastry section and bakery..
• To control the maintenance of all kitchen equipment, liaising closely with the Director of Engineering and Engineering Supervisor.
• To participate in the recruitment and selection of staff.
• To liaise with the Executive Chef on new menus, new ideas to continually evolve and enhance the product offerings in all Food and Beverage outlets.

Deadline:1st November,2026

go to method of application »

Job Advert Summary    

•  A Commis Chef is an entry-level position in the culinary field, responsible for assisting and supporting the kitchen team in the preparation and production of food items. The Commis Chef works under the guidance of senior chefs and is exposed to various aspects of kitchen operations to develop a strong foundation in culinary skills and techniques.

Minimum Requirements    

• Some establishments do inhouse training and community outreach programs and these requirements may not be applicable.
• High school diploma or equivalent.
• 1-2 years experience in a kitchen environment.
• Working effectively in a multi-cultural environment.
• Culinary school training or relevant culinary certifications are a plus.
• Basic of cooking techniques, food preparation, and kitchen equipment.
• Knowledge of food safety and sanitation standards.
• Strong attention to detail and organizational skills.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Strong teamwork and communication skills.
• Flexibility to work varying shifts, including weekends and holidays.

Physical Requirements:

• Ability to stand for extended periods.
• Lift and carry heavy pots, pans, and other kitchen equipment.
• Work in hot and fast-paced kitchen environments.
• Ability to bend, kneel, and perform repetitive motions.

Duties and Responsibilities    
Food Preparation:

• Assist in the preparation of ingredients, including chopping, slicing, and dicing vegetables, meats, and other food items according to established recipes and guidelines.

Cooking:

• Follow recipes and instructions to cook and assemble dishes, ensuring consistency in taste, texture, and presentation.

Plating:

• Assist in arranging and garnishing dishes on plates, ensuring they are visually appealing and in adherence to the established standards.
• Familiarise yourself with the menu

Station Maintenance:

•  Maintain a clean and organized workstation, including proper storage of ingredients, utensils, and equipment. Adhere to food safety and sanitation standards.

Inventory Management:

•  Assist in monitoring ingredient inventory levels and notify senior chefs or supervisors when supplies need replenishing.

Assistance to Senior Chefs:

•  Collaborate with the senior kitchen staff in various tasks such as preparing sauces, stocks, and other foundational components of dishes.

Adherence to Standards:

• Ensure all food items prepared meet the quality, taste, and presentation standards set by the head chef or kitchen manager.

Communication:

• Maintain effective communication with fellow kitchen staff regarding orders, ingredients, and any kitchen-related concerns.
• Positive attitude
• Good team player

Learning and Development:

• Participate actively in training sessions and take the initiative to learn new cooking techniques and methods. Strive to improve culinary skills and expand knowledge of different cuisines.

Adaptability:

• Willingness to rotate between different kitchen stations, gaining exposure to various roles and responsibilities within the kitchen.
• Assist senior chefs with daily food preparation and cooking.
• Prepare ingredients, including washing, peeling, chopping, cutting, and portioning vegetables, meat, fish, and other food items.
• Follow recipes, preparation methods, and portion-control guidelines.
• Ensure that food is prepared and presented according to the establishment's standards.
• Maintain cleanliness and hygiene in the kitchen, workstations, equipment, and storage areas.
• Follow food safety, sanitation, and health regulations.
• Store food correctly and label items with preparation dates and expiry dates where required.
• Check the quality and freshness of ingredients before use.
• Assist with receiving, checking, and storing deliveries.
• Monitor stock levels and report shortages or damaged items to the senior chef.
• Minimise food waste and use ingredients responsibly.
• Clean and maintain kitchen equipment, utensils, and work surfaces.
• Follow instructions from the Chef de Partie, Sous Chef, and Head Chef.
• Work efficiently during busy service periods.
• Support other kitchen sections when required.
• Follow workplace safety procedures and report hazards or equipment faults.

Deadline:1st November,2026

go to method of application »

Job Advert Summary    

• A Maintenance Manager at Toro River Lodge is responsible for overseeing the maintenance and upkeep of the lodge’s buildings, guest facilities, equipment, utilities, and surrounding infrastructure to ensure a safe, comfortable, and high-quality guest experience in line with Newmark Hotels & Reserves standards

Minimum Requirements    

• Grade 12 / Matric certificate.
• Technical qualification in Electrical, Mechanical, Facilities, or Maintenance Management preferred.
• Previous experience in hospitality, lodge, resort, or hotel maintenance management.
• Strong knowledge of electrical, plumbing, HVAC, refrigeration, and building systems.
• Experience in maintenance budgeting and cost control.
• Knowledge of health and safety regulations and compliance standards.
• Computer literacy and report-writing skills.
• Valid driver’s license preferred.
• Ability to work flexible hours and respond to emergencies
• Preventive and corrective maintenance
• Facilities and infrastructure management
• Generator and water system maintenance
• HVAC, plumbing, and electrical systems
• Asset and equipment management
• Maintenance planning and scheduling
• Health and safety compliance
• Budget management and cost control

Duties and Responsibilities    

• Oversee all lodge maintenance operations, including electrical, plumbing, HVAC, carpentry, painting, and general repairs.
• Implement and manage preventive maintenance schedules for guest rooms, public areas, kitchens, staff accommodation, and lodge equipment.
• Ensure uninterrupted operation of water systems, generators, pumps, lighting, and other essential lodge utilities.
• Conduct routine inspections of lodge facilities and identify maintenance needs proactively.
• Supervise maintenance staff, contractors, and external service providers.
• Respond promptly to maintenance emergencies and guest-related repair requests.
• Ensure the lodge grounds, pathways, pools, decks, and outdoor areas are well maintained and safe.
• Monitor and maintain compliance with occupational health, safety, and environmental standards.
• Manage maintenance budgets, stock levels, tools, spare parts, and procurement requirements.
• Maintain accurate maintenance records, job cards, and service schedules.
• Coordinate renovations, refurbishments, and improvement projects when required.
• Support sustainability initiatives including water conservation, energy efficiency, and waste management.
• Ensure all maintenance activities align with Newmark Hotels & Reserves operational standards and guest service expectations.
• Prepare and manage the annual maintenance and capital expenditure budget.
• Monitor maintenance costs and ensure expenditure remains within approved budgets.
• Control costs related to repairs, equipment servicing, contractor work, and spare parts
• Source quotations and negotiate with suppliers and contractors for cost-effective solutions.
• Track monthly maintenance expenses and prepare financial and operational reports for management.
• Identify opportunities for cost savings, energy efficiency, and waste reduction.
• Plan and prioritize maintenance projects according to operational and budget requirements

Deadline:4th November,2026