Jobs Available at Belmond Mount Nelson Hotel

Primary Responsibilities Include

• To work alongside the Executive Chef to manage daily kitchen activities, including overseeing staff, assisting with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.
• Assist with the planning of menus and costing, and the effective implementation thereof.
• Run the shift independently and supervise staff to prescribed SOP and maintain discipline in the kitchen.
• Ensure that the quality, quantity and presentation standards are adhered to in all sections 
• Prepare and supervise required mise en place that is required for a smooth kitchen operation and ensures that the section is set prior to service.
• Provide guidance and supervision to all junior kitchen staff members.

Requirements

 What You Bring:

• Graduate from a Chefs School/Hotel Management Institute or food Production Course
• 5 years’ experience in a supervisory or management capacity.
• Inventory management experience
• Strong A La carte experience, fine dining, breakfast, and casual dining
• Good knowledge of different cooking styles.
• Strong knowledge of hygiene & safety standards

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Primary Responsibilities Include:

• Preparing the mis en place required for a smooth kitchen operation and ensuring that the section is set prior to service.
• Ensuring adherence to all relevant health, safety and hygiene standards for the kitchen.
• Ensuring that the quality & quantity standards of preparation and presentation are adhered to.
• Directing, guiding and assisting the junior chefs.

Requirements

What You Bring:

• Graduate from a Hotel Management Institute or Food Production Course from a reputed institute – advantageous.
• 2-5 years relevant working experience in a senior role, within hospitality will be advantageous.
• Excellent planning, organisational and time management skills.
• Proven track record of food preparation, presentation and preservation knowledge is essential.
• Team management skills
• Inventory control knowledge – advantageous
• To manage daily kitchen activities, including overseeing staff, assisting with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.
• Assist with the planning of menus and costing, and the effective implementation thereof.
• Run the shift independently and supervise staff to prescribed SOP and maintain discipline in the kitchen.
• Ensure that the quality, quantity and presentation standards are adhered to in all sections 
• Prepare and supervise required mise en place that is required for a smooth kitchen operation and ensures that the section is set prior to service.
• Provide guidance and supervision to all junior kitchen staff members.

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Primary Responsibilities Include:

• Assisting the Pastry Chef in creating menu items, recipes, developing dishes and costing.
• Creating recipes, ordering ingredients and coordinating baking schedules to produce breads, cakes, pastries, pies, cookies and other goods
• Use tools such as hand mixers, electric mixers and cooking machinery to blend together ingredients to create high-quality baked goods.
• Cook prepared dough in ovens or on grills as needed, using molds, pans or sheets, depending on the proper baking technique for the item.
• Ensure all baked goods are stored and packaged correctly.
• Measure, weigh and prepare ingredients in accordance to recipes.
• Weighing flour and other ingredients to prepare dough. Knead, roll, cut, and prepare dough as needed.
• Monitor oven temperatures, speed settings, mixing machines, and other baking equipment throughout the baking process.
• Estimate the daily production needs, establish a production schedule and set quota for the number of goods to be produced on daily basis.
• Ensure proper storage of baking utensils and supplies.
• Closely monitor baking process to ensure final products meet set standards.
• Prepare garnishes as needed for baked goods.
• Ensure that allocated section is always kept clean and all prep is completed.
• Pro-active ordering, maintaining minimum par levels of food for your section of the kitchen.
• Maintaining quality and quantity control in all aspects, from portion control to freshness.
• Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
• Ensure that the quality & quantity standards are adhered to in the section.
• Supervise and guide junior staff as required in accordance to set standards
• Maintain full awareness of all menu items, their recipes, methods of production and presentation standards.
• Maintain and implement preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of any malfunctioning.
• Ensure effective communication between staff.
• Periodically check the expiry dates and proper storage of food items in the section.
• Assess quality control and adhere to hotels service standards.

Requirements

 What You Bring:

•  2-3 years’ experience in pastry
• Good communication skills.
• Computer literate in MS Excel, MS Word and Gmail.
• Good knowledge of hygiene & safety standards.
• Ability to work with little supervision.

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Primary Responsibilities Include:

• To preparing event quotes and following up on quotations sent and if provisional bookings need to be made, inserting into Sales & Catering with correct estimations.
• Assisting with inserting rooming lists when required
• Assisting with writing group welcome cards for arrival guests in calligraphy with neat hand writing
• Quote and contract smaller potential event business through all available booking channels.
• Answer event enquiry calls in a pleasant and courteous manner, in accordance to LQA standards.
• Ensure all relevant event information is communicated in a timely fashion.
• Manage event site inspections in conjunction with the Sales team.
• Spend time in each function / event to ensure that the guests and organisers are well looked after and to support banqueting where needed.
• Preparing and ensuring all small event bookings are accurate and in accordance with Company policies and procedures.
• Ensure the accurate and timeous invoicing and that payment is received.
• To ensure that function sheets are compiled accurately on a weekly basis and that any changes are recorded on change sheets and distributed to the relevant parties.
• Preparing the daily change sheet and distributing accordingly.         
• Preparing the weekly function run pack and distributing accordingly. 
• Taking refunds, commission claims etc. to accounts daily.
• Printing of all menus, name place cards and door cards.      
• To actively participate in cost savings exercises applicable to your working area.       
• Assisting clients with floor plans when required with the use of Visrez
• To ensure that all details pertaining to Event functions e.g client files, contract and confirmation letters are accurate, recorded and relevant parties are kept up to date as required.
• Follow up daily on PM's and accounts outstanding.

Requirements

 What You Bring:

• Diploma or Degree from a reputable hotel school – preferred
• 1-3 years Groups/Events/Conferencing Experience within a luxury environment -preferred
• Previous junior sales and reservations experience - advantageous
• Strong verbal and written communication skills
• Strong administrative skills
• Computer literacy
• Team & Goal Orientated

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Primary Responsibilities Include:

• Assist with the hiring, training, scheduling, and supervising the team.
• Ensure the highest standards of service excellence and quality in the F&B department.
• Overseeing day-to-day operations of the Bar, including opening and closing procedures, managing seating arrangements, and coordinating timely food preparation with the kitchen staff.
• Assist in the managing of F&B departments as required.
• Implement systems and procedures that achieve higher cost efficiency and guest satisfaction.

Requirements

What You Bring:

• Experience providing exceptional customer service, handling Food & Beverages and working in a fast-paced environment.
• Good Food & Beverage product knowledge.
• Friendly and attentive demeanour, ability to answer questions, provide recommendations, and ensure a positive dining experience for our guests.
• Strong communication skills to interact with the guest, as well as your fellow colleagues.

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Primary Responsibilities Include

• Cash Book processing, record the day-to-day financial transactions and complete the posting entries.
• Monthly balance sheet reconciliations with supporting documentation.
• Processing of monthly general journals relating reallocations and corrections in ledger postings.
• Assisting with month end closing procedures, with knowledge of Revenue reconciliations, Accounts Payable, Inventory, Accounts Receivable and Cash Book.
• Accrual accounting and related journal entries.
• Prepaid expenses analysis and related journal entries.
• VAT201 reconciliation and payments.
• Verifying Income Audit daily packs in line with company policy for review by the Financial Controller.
• Assisting members of the Finance team with any additional administrative tasks as required.
• Maintain records, registers and documents to facilitate internal and external audit.
• Assisting with external and internal audit queries.
• Ensuring compliance with financial reporting and other standard accounting procedures in line with IFRS.
• Compiling, analysing and reporting financial data for quarterly, half year and year-end processes.
• Maintenance of hotel contracts register.
• Efficient implementation of all work-related instructions given by management.

Requirements

What You Bring:

• Diploma / Degree or CIMA from a reputable institution - Advantageous
• Strong Numerical Proficiency: A firm grasp of numbers and financial data is essential to accurately record transactions and prepare reports.
• Knowledge of Accounting Principles: A thorough understanding of accrual accounting principles, VAT reconciliation, and other standard accounting practices is necessary.
• Technical Skills: Proficiency in accounting software and advanced Microsoft Excel skills for analyzing data and reporting are important.
• Analytical Skills: Ability to analyze financial data for reporting purposes as well as during audits or when performing reconciliations.
• Communication Skills: Good verbal and written communication skills are needed when assisting with audits, working with team members or presenting financial data.