Vacant Jobs at One&Only Resorts

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 where required
• 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
• 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
• Ability to communicate effectively in English both verbally & written is essential
• High energy levels coupled with a positive attitude

go to method of application »

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

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Job Summary

• The Guest Experience Team Leader is one of the main supports of the Host Team & Connectivity Center Team within the guest’s stay. It plays a major role in the anticipation of guest profile and amenity planning for their stay.
• This position’s main responsibilities as Back of the House include researching, capturing, and communicating guest profile, preferences and allergies, celebrations, etc. and use it to support the Host Team & Connectivity Center Team in providing a personalized and tailored experience to our guests.
• The GE Supervisor is responsible for creating and organizing guest amenities and everlasting memories in coordination with the resort.
• Additionally, the GE Supervisor will assist the GE Manager and Host Team Leadership in regards of all departmental, administrative, and guest needs.

Key Duties and Responsibilities

Development

• Carries out any assigned task with honesty, transparency, and integrity
• Maintain polite and professional interpersonal relationship with both colleagues and guests
• Develop an effective and supportive team environment by listening to and acting on behalf of our guests & colleagues
• Attend meetings when his/her presence is required, assisting in every way possible (Arrivals, Pre-Conventions, Departmental, etc.)
• Attends monthly departmental meetings and departmental trainings
• Reflects the effective interdepartmental communication across the resort; acts with integrity and leads by example
• Constantly looking for more ideas and ensure creativity to the guest experiences (amenities, special celebration, and guest’s important moments)
• Under the direction of the direct responsible leader, plan workflow and capacity for the team to ensure optimum manning distribution throughout the daily operations and proper guest service coverage

Operations

• Manage and control efficiently all guest requests and redirect them to the proper departments and colleagues
• Maintain excellent communication between the Connectivity Center and the rest of the departments to ensure the regular update of the information
• Answer all guest requests and questions in a friendly and caring manner; provide/receive information and take appropriate actions or refer the matters to the relevant persons to handle
• Perform an exhaustive search of each upcoming guest
• Keep record of guests’ profiles, including any guest information, preferences, and allergies in SAGA daily
• Updates in SAGA affiliations or any other important information on guest profiles after arrivals (Reservations department is in charge before guest arrival)
• Ensures all possible existing profiles are merge daily through OPERA and SAGA
• Elaborates VIP Guests Report and distribute it via e-mail to Leaders daily
• Capture all amenities in ALICE or SAGA
• Answer every email within our 24 hours standard time, prioritizing urgent emails and/or calls
• Support and engage with guests during all special events and Holiday Programs
• Maintains privacy of our guests and staff members
• Comply with the functions related or non-related to the position based on the operations needs and instructions from management
• Have a complete knowledge of the groups in house, pre and post arrival of groups, functions, and events within the resort or elsewhere, to keep the guests informed
• Know how to use ALICE systems, GMH, OPERA, Open Table/Sevenrooms, and SAGA perfectly to ensure a smooth operation and effective communication
• Have a full knowledge of room categories, rates, locations, activities, amenities on property and their respective schedules
• Provide support to Host and Front Office Team when needed
• Support the arrival/departure experience as needed
• Support the Reception when necessary
• Comply with the functions related or non-related to the position based in the operations needs and direct commands from leaders
• Modify and communicate the most up-to-date extensions, direct numbers, and fax numbers
• Comply with the functions related or non-related to the position based in the operations needs and direct commands from leaders

Skills, Experience, & Educational Requirements

• Education: High School completed – University Degree optional
• Language(s)
• Language: English (90%)
• Language:
• Education Level: Bachelor in Hotel Management or Technical or General Administration
• Experience in the tourism sector at least 2 years. Preferably have knowledge Concierge, Front Desk
• Excellent verbal and written communication
• Knowledge of Opera PMS
• ALICE platform knowledge is desired, but not required
• General knowledge of MS Office (Word, Excel, Power Point, Outlook, Publisher, and Internet)
• Abid multitasker and capable of working under pressure
• Outstanding communication and interpersonal skills
• Excellent organizational skills
• Leadership skills with a problem-solving ability
• Reliable and result driven