Jobs at The Capital Hotels, Apartments & Resorts

Description:

• The Commis Chef is responsible for assisting in the preparation and service of food for guests under the supervision of all Senior Chefs. The main component of the position is food production.

Minimum Requirements:

• Matric
• Culinary Arts Qualification
• At least 1 Year practical kitchen experience
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Customer service driven with outstanding communication and active listening skills
• Ability to work as part of a team, as well as independently
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Think creatively
• Apply professional, product or technical expertise
   

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Description:

• The Sous Chef is responsible for assisting the Executive Chef and Executive Sous Chef with all food production in the restaurant, conferences and banqueting, room service and any other food outlets.  This includes developing and costing menus, orders and recipe development, while maintaining the highest professional food quality and sanitation standards. The Sous Chef assumes a position of Second-In-Charge when the Executive Sous Chef is not present, and takes charge of the Kitchen and its operation in the absence of the Executive Sous Chef.  The position is primarily concerned with three main functional activities: supervision, food production and administration.

Minimum Requirements:

• Matric
• Culinary Arts Diploma or similar
• Previous experience as a Sous Chef in a 4/5-star hotel
• Previous Restaurant experience advantageous
• A’la Carte and Banqueting experience essential
• Hands-on Problem-Solving approach and the ability to remain calm under pressure
• Customer service driven with outstanding communication and active listening skills
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Leadership skills and ability to delegate effectively
• Think creatively
• Apply professional, product or technical expertise

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Description:

• The Waiter is responsible food and beverages in the Restaurant, Room Service and, if required, Function areas in a friendly, fast and efficient manner. The position is primarily concerned with two main functional activities: front of house and stock.

Minimum Requirements:

• Matric
• Previous Restaurant experience essential
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Ability to work shifts

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Description:

• The purpose of the position is to respond to communications from guests, travel agents, and referral networks concerning reservations arriving by mail, telephone, fax, or through a central reservation system. The Reservationist will create and maintain reservation records - usually by date of arrival and alphabetical listing, preparing and sending letters of confirmation and promptly processing any cancellations and modifications.

Minimum Requirements:

• Matric
• Hospitality Diploma or equivalent
• Previous reservationist experience, of at least 2 to 3 years’ experience
• Knowledge and experience using an HMS system (Protel advantageous)
• Hands-on Problem-Solving approach and the ability to remain calm under pressure and take control of incidents and investigations
• Written and verbal communication skills
• Ability to work as part of a team, as well as independently
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable and well spoken
• Team Player who leads by example
• Ability to remain highly confidential and be able to treat sensitive information with the highest level of diplomacy

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Description:

• The Storekeeper’s main function is to assist the Hotel with stock management including but not limited to controls, processing, invoicing and capturing of stock. Secondary responsibilities would be cost savings, stock takes and receiving of Stock for the all hotel department whilst ensuring the cleanliness and tidiness of all store rooms.

Minimum Requirements:

• Matric required
• 2 – 3 Years relevant stock handling and invoicing experience.
• Computer literate
• Excel knowledge would be beneficial
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Admin focussed
• Good organisational skills
• Ability to work as part of a team, as well as independently
• Ability to keep detailed and accurate records
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach

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Description:

• The Executive Chef is responsible for all food production in the restaurant, conferences and banqueting, room service and any other food outlets.  This includes developing and costing menus, orders and recipe development, while maintaining the highest professional food quality and sanitation standards.  The position is primarily concerned with three main functional activities:  supervision, food production and administration. The Executive Chef will manage a team beneath him/her.

Minimum Requirements:

• Matric 
• Professional Qualification in Culinary Arts
• 3 – 5 Years previous Executive Chef experience in a 4/5 Start environment
• Able to create and cost menus as well as recipes
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Customer service driven with outstanding communication and active listening skills
• Ability to work as part of a team, as well as independently
• Effective communication with members of staff as well as Guests of the Hotel
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach
• Interpersonal skills
• Leadership skills and ability to delegate effectively
• Think creatively

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Description:

• The Storeman’s main function is to assist the Hotel with stock management including but not limited to controls, processing, invoicing and capturing of stock. Secondary responsibilities would be cost savings, stock takes and receiving of Stock for the all hotel department whilst ensuring the cleanliness and tidiness of all store rooms.

Minimum Requirements:

• Matric required
• 2 – 3 Years relevant stock handling and invoicing experience.
• Computer literate
• Excel knowledge would be beneficial
• Hands on Problem Solving approach and the ability to remain calm under pressure
• Admin focussed
• Good organisational skills
• Ability to work as part of a team, as well as independently
• Ability to keep detailed and accurate records
• Honest and trustworthy beyond approach
• Great attention to detail
• Presentable/Professional appearance and well spoken
• Team Player who leads by example
• Proactive in approach