Jobs at One&Only Resorts

Job Summary

• Complete basic/ normal cleaning projects as well as special cleaning projects as assigned and following hotel specifications and standards.
• Clean and maintain equipment and dishwashing/ kitchen/ cafeteria/ compactor/ storage areas. Assist in other Stewarding functions as assigned.

Key Duties and Responsibilities

• Use correct cleaning chemicals for designated items, according to Health and Safety regulations and hotel requirements.
• Set up and organize work station with designated supplies and equipment; report shortages to supervisor. Replenish as needed throughout the shift.
• Check the working condition of equipment and machinery in accordance with specifications; rectify any deficiencies.
• Clean designated equipment, sinks, service areas, walls, floors, kitchen/ cafeteria/dumpster/compactor areas as assigned, following all departmental procedures and sanitation requirements.
• Inspect the cleanliness and condition of all washed equipment and areas; clean items not meeting standards.
• Store cleaned equipment in designated areas.
• Handle all wares carefully to prevent breakage and loss.
• Monitor usage of chemicals to maximize consumption.
• Maintain cleanliness and working condition of garbage disposal and grease traps.
• Maintain cleanliness and organization of work areas throughout shift.
• Stock kitchen lines, restaurant service areas and buffet line with designated cleaned wares, utensils and equipment.
• Clean spills in kitchen and work areas immediately.
• Use designated chemicals, supplies and equipment to clean various floor surfaces (brooms, mops, stripper, buffer, etc.).
• Maintain cleanliness and organization of supply/storage closets; remove trash, wipe down shelves/counters; clean floors; remove items which do not belong and place in correct areas.
• Transport garbage containers from kitchen and work areas to dumpster; empty and clean according to standards. Adheres to recycling regulations.
• Clean garbage compactor and area as assigned.
• Report any damages, maintenance problems or safety hazards to the supervisor.
• Adhere to all Health Department, sanitation and safety regulations as required by the hotel.
• Organize and restock work areas for next shift as specified in departmental standards.
• Work with chemical and machine repair personnel to repair machine, improve quality or standards, increase productivity or capacity of machine.
• Complete job functions of other departmental positions as assigned.
• Assist in plating up banquet meals. Assist in inventories as assigned
• Perform special cleaning projects as assigned
• Ensure that floors are swept and mopped. Keep floors clean dry, spills are picked up immediately using wet floor signs, dry rags, and dry mops
• Clean walls, tables, racks, sinks, floor mats and disposal area, polish stainless steel, ceilings.
• Clean Ovens, hoods, filters, drains, hot boxes, steam tables, stoves, according to schedule or as specified by the Executive Chef of their respective area of responsibility.
• Maintain organization and ensure proper storage and cleaning of all rolling stock and racks, silver, pre-soaking and operation of dish machines.
• Comply with attendance rules and be available to work on a regular basis according to the Roster
• Perform any other job related duties as assigned.

Skills, Experience & Educational Requirements

• Ability to satisfactorily communicate in job-related English.
• Ability to count.
• High school graduate or equivalent vocational training.
• Previous experience in janitorial/ cleaning position.
• Familiarity with proper sanitation regulations.
• Knowledge of proper chemical handling.
• Ability to perform duties with attention to details, speed, accuracy, follow-through and cooperativeness and be able to follow directions.
• Ability to adapt to meet priority changes of work flow or requirements.
• Ability to operate designated machinery and remains alert while operating it.
• Ability to exert physical effort in transporting equipment and wares and withstand high temperatures, moisture and noise levels in work areas.

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Job Summary

• Directly responsible to the Pastry management team for the co-ordination and supervision of the commis chefs in the kitchen, including working methods, writing food requisitions and ensuring a high standard of food quality and presentation

Key Duties and Responsibilities

• Be familiar with workplace policies, rules and procedures.
• At all times, adhere to:
• Associate Handbook
• Group and unit policies
• Departmental operating procedures/work flows
• Ad hoc communication (notices, instructions by management, meetings, etc.)
• Legal and contractual obligations (health and safety, good faith, conditions of employment, etc.)

Time Management

• Manage hours worked according to the “averaging of working hours” – principle.
• Prioritise & plan daily mise – en place prep

Health & Safety

• Maintain safe and healthy work environment.
• Follow safety instructions on all equipment on how to use and clean

Security

• Prevent unauthorised personnel entering storage areas by keeping all cupboards locked when kitchen unattended and by not allowing unauthorised staff to walk around the pastry kitchen.
• Ensure that department is unlocked by authorised personnel and locked when no one is in department
• Prevent theft by monitoring staff and stock levels.
• All storage areas to be locked after service

Maintenance of equipment

• Ensure that all equipment is in good working order
• Report any faulty equipment to Manager immediately
• All equipment to be used according to the manual provided, or as shown.
• Follow instructions provided with equipment
• Liaise with Management before using any new equipment for the first time

Stock Control

• Stock loss/ damage to be minimised and monitored
• Breakages to be recorded at Stewarding.
• Stock takes to be accurate by weighing off correctly and in correct unit of measurement
• Stocktakes to be done at the end of month; anytime the hotel requires it.
• Fridges to be kept clean at all times with items clearly labelled, prepped for stock takes.
• All order/issue requests to be allocated to correct store
• Operational Equipment to be stacked neatly
• Avoid over ordering and excess stock by referring to function sheets etc. before placing an order.
• Cross utilisation of items, check stock on hand before ordering

Food Cost

• Keep to standard portions & ingredients as stated on recipe cards supplied.
• Wastage to be minimised
• mise – en place to be prepped strictly according to occupancy, recipe cards have portion control on them.

Food Standards

• Ensure that high standard of food is consistently maintained and improved upon.
• Preparation, presentation and service according to set operational requirements and procedures.

Food Hygiene

• Maintain hygiene procedures & controls.
• On-going. 95% quarterly Hygiene Audit scores.
• Clean as you go, sanitise work surfaces with D10 spray provided.
• All food to be wrapped, marked, dated and stored on designated shelves at correct temperature, as displayed on food temperature sheets in the kitchens.

Start of shift

• Ensure that set up of your section is complete before service starts.
• Mise – en place is prepared according to the hotel occupancy and restaurant forecast sheets.
• Backup is prepared
• Stock is sufficient according to service and forecasts sheets provided
• Read daily function sheet
• Prepare daily task list by end of shift.

End of shift

• Ensure department is clean & tidy
• Ready for stewarding to deep clean
• Complete hand over for following shift
• Relay any problems during day/ requirements for following day.

SKILLS, REQUIREMENTS AND QUALIFICATIONS:

• MATRIC
• CULINARY QUALIFICATION
• 3 years in a similar position, including an apprenticeship plus 1 years as a commis
• National Professional Cookery Qualification
• Ability to communicate effectively in English bother verbally and written is essential

Show Initiative

• High energy levels coupled with a helpful and friendly attitude
• An ability to deal with stress
• Personal hygiene is also important
• Knowledge of Kitchen Management
• Knowledge of Food cost control
• Health and Hygiene knowledge

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Job Summary

• Act as an extension of pastry kitchen chefs to prepare and communicate food consistency & quality.
• Daily check of all Mis-en-place to ensure freshness & quality standard where assigned to a section.
• Follow – up tasks as dictated by business volumes and delegated by daily work list.
• Promote and ensure proper health and safety at all time.
• Strive to maintain & improve all food preparations & presentations.

Key Duties and Responsibilities

• To consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
• To ensure daily checks of all mis en place to ensure freshness & quality standards
• To prepare daily production of food items according to standard recipes and inspect product for quality and consistency during and after production
• To review production schedules to determine variety and quantity of goods to produce
• To complete production sheets and other records needed for the daily operation on allocated section
• To ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• To maintain consistency for all items leaving the kitchen as per standards standard’s
• To follow kitchen policies, procedures and service standards
• To follow all safety and sanitation policies when handling food and beverage.
• Ensure daily there is no wastage in storerooms, refrigerators and freezers.
• Minimise spoilage, utilize food surpluses and portion control.
• Check the quality and quantity of food received from stores once allocated the responsibility
• Maximise own productivity, through effective and efficient working practices.
• Cook and present food within allocated Food and Beverage outlet.
• Ensure standard recipes are used, and food is presented according to pictorials.
• Make sure that all machines, furniture (fridges, benches, etc), equipment and utensils are clean and in working condition at all times.
• Check all areas assigned regarding sanitation and hygiene to prevent contamination of any kind.
• Report all accidents, health and safety hazards to their supervisor.
• Other duties as may be prescribed from time to time due to operational needs.
• Aware and adhere to the all Resort procedures, including security, fire and the Workplace Health and Safety Act.

Skills, Experience & Educational Requirements

• Completed formal culinary studies at a reputable hospitality school or 4 years experience
• Pastry experience in 4 to 5 star international standard establishment
• Ability to communicate effectively in English both verbally & written is essential
• High energy levels coupled with a positive attitude
• Matric or equivalent