Job Opportunities at ANEW Hotels & Resorts

Minimum Requirements    

• B. Com Accounting degree would be an added advantage
• At least 3 years’ plus experience within the hospitality industry in 3- & 4-star property, at senior management level in a similar position.
• Must be standards orientated.
• Good knowledge of hotel / lodge and / or resort experience.
• High level of customer service, leadership skills, high level of numeracy skills, disciplined, organized, attention to detail, deadline driven, and cost control skills essential.
• Excellent Communication Skills in English will be advantage.
• High degree of self-motivation and ambition.

Duties and Responsibilities    

• Forecast/budget business for future months/years.
• Assist all departments heads by reviewing and monitoring expenditure in each department.
• Process monthly financial statements and report on these to the General Manager and Director of Finance.
• Verify payroll transactions before finalization of processing.
• Manage creditors and ensure they are paid timeously, taking into account settlement discounts and applicable rebates are collected.
• Oversee all Debtors are collected, where required and to assist with problem solving.
• Review and authorize all payments to suppliers in accordance with cash flow availability.

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Minimum Requirements    

• Culinary Certificate or Hospitality Management Diploma qualification will be an advantage
• At least 3 years’ experience within the hospitality industry in 4 star property.
• Must have at least 18 months of management or supervisory experience
• Must be standards and quality orientated
• Good knowledge of Food trends and inventory experience.
• High level of customer service, high level of numeracy skills, disciplined, organised, attention to detail, deadline driven, and cost control skills essential.
• Excellent Communication Skills in English and Isizulu and / or IsiXhosa will be advantage
• High degree of self-motivation and ambition
• Skills to work both independently and as part of a team
• Time management

Duties and Responsibilities    

The Successful individual must ensure, consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction.

• Accountable for achieving budgeted food cost of sales for the property.
• Maintain and control of all food procurement, goods receiving, storage, issuing, stock taking, stock analysis, waste control and stock security procedures.     
• Contributes to ensuring that guest satisfaction is established and maintained by the employees.
• Contributes to maintaining appropriate staffing levels.
• Excellent knowledge of Opera with specific reference to Point of Sales.

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Minimum Requirements    

• Matric, tertiary qualification would be added advantage
• +2 years experience as a Chef 
• Ability to work in a fast paced kitchen

Duties and Responsibilities    

• Ensure stocks are neatly packed in order to get an accurate count.
• Assist in checking, daily stock par levels to be maintained for fridges, freezers, dry stores, consumables and operating equipment     
• Operating equipment to be checked and stored in a secure place
• Products used must always be of the highest possible standard and rotated and received according to official Hotel policy.               
• Stock requisitions to be checked against actual issue and any discrepancies to be reported to person who ordered/issued immediately.

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Minimum Requirements    

• Completed diploma in Professional Cookery
• +3 Year Experience as a Head Chef/Sous Chef
• The ability to communicate and collaborate effectively with team members and clients
• Good knowledge of plus point system.
• Great knowledge of food cost and menu planning
• Strong management skills

Duties and Responsibilities    

• Maintain and control of all food procurement, goods receiving, storage, issuing, stock taking, stock analysis and control and stock security procedures.    
• Plan and direct food preparation culinary activities
• Modify or create menus that meet qualify standards.
• Estimate food requirements and labour costs.
• Manage kitchen staff operations.
• Arrange for equipment purchases and or repairs.
• Always be price conscious when purchasing food items or kitchen consumables.
• Inspect each delivery to ensure food items are always of the highest quality.
• Ensure that portion control is always managed.
• Ensure the reprocessing of food is actively implemented and managed daily.
• Ensure that a daily meal/arrivals report is obtained from the Front office to ensure correct allocation of meals.

go to method of application »

Minimum Requirements    

• Completed diploma in Professional Cookery
• +3 Year Experience as a Head Chef/Sous Chef
• The ability to communicate and collaborate effectively with team members and clients
• Good knowledge of plus point system.
• Great knowledge of food cost and menu planning
• Strong management skills

Duties and Responsibilities    

• Maintain and control of all food procurement, goods receiving, storage, issuing, stock taking, stock analysis and control and stock security procedures.    
• Plan and direct food preparation culinary activities
• Modify or create menus that meet qualify standards.
• Estimate food requirements and labour costs.
• Manage kitchen staff operations.
• Arrange for equipment purchases and or repairs.
• Always be price conscious when purchasing food items or kitchen consumables.
• Inspect each delivery to ensure food items are always of the highest quality.
• Ensure that portion control is always managed.
• Ensure the reprocessing of food is actively implemented and managed daily.
• Ensure that a daily meal/arrivals report is obtained from the Front office to ensure
• correct allocation of meals.