Roles and Responsibilities Assist the Head Pastry Chef in managing daily pastry operations, ensuring high-quality products are produced efficiently. Develop new dessert recipes and menus to stay up-to-date with industry trends and customer preferences. Ensure compliance with health and safety regulations, maintaining a clean working environment. Desired Candidate Profile 1-3 years' experience as a Junior Sous Chef or similar role in a hotel or restaurant setting. Excellent communication skills for effective leadership and collaboration with kitchen staff. Strong knowledge of baking techniques, including bread making, cake decorating, chocolate work, etc.
Roles and Responsibilities Manage cash handling activities, including cash collection, petty cash management, and voucher issuance. Collaborate with team members to achieve sales targets and maintain a positive work environment. Provide excellent customer service to customers through effective communication and problem-solving skills. Ensure efficient cash operations by following established procedures and guidelines. Maintain accurate records of transactions in the day book and stock register.
The Accountant is responsible for managing financial records, ensuring compliance with relevant regulations, and supporting the organizations financial operations. This role involves preparing financial statements, analyzing financial data, managing budgets, and assisting with audits and tax filings. Role & responsibilities Prepare and maintain accurate financial records, ledgers, and reports. Reconcile bank statements and monitor company accounts. Prepare monthly, quarterly, and annual financial statements. Ensure compliance with applicable laws and financial regulations. Support budgeting and forecasting activities. Assist with internal and external audits. Process accounts payable and receivable transactions. Manage payroll, tax filings, and other financial obligations. Conduct cost and revenue analysis. Collaborate with other departments to ensure accurate financial reporting. Not limited to this Preferred candidate profile Bachelors degree in Accounting, Finance, or related field. Professional certification (e.g., CPA, ACCA) is a plus. Proven experience as an accountant or similar role. Proficient in accounting software and MS Excel. Strong knowledge of accounting principles and financial regulations. Excellent analytical and problem-solving skills. Attention to detail and organizational skills. Preferred Skills: Familiarity with ERP systems (e.g., SAP, QuickBooks, Oracle). Ability to manage multiple priorities under tight deadlines. Strong communication and interpersonal skills.
Role & responsibilities : A cashier's main job is to process customer transactions in a retail or service-oriented setting . This involves scanning items, handling payments, and providing excellent customer service. Cashiers also play a role in maintaining the cleanliness and organization of their workspace, and often assist with other tasks like bagging purchases or restocking items. Here's more detailed description Processing Transactions: This includes scanning items, calculating totals, accepting various forms of payment (cash, credit cards, etc.), and making change. Customer Service: Cashiers are often the last point of contact for customers, so they need to be friendly, helpful, and efficient. They may answer questions, address concerns, and ensure customers leave with a positive experience. Maintaining the Checkout Area: This involves keeping the area clean, organized, and stocked with necessary supplies. Assisting with Other Tasks: Depending on the specific workplace, cashiers may also be responsible for bagging purchases, restocking items, or other tasks related to the overall customer experience. Handling Returns and Exchanges: Cashiers are often involved in processing returns and exchanges, requiring them to be knowledgeable about store policies and procedures. Security: Cashiers play a role in loss prevention by ensuring accurate transactions, handling cash responsibly, and being observant of their surroundings.
Role & responsibilities A Restaurant Operations Manager oversees all aspects of a restaurant's daily operations to ensure efficiency, quality, and customer satisfaction . This includes managing staff, coordinating schedules, monitoring inventory and finances, and maintaining high service standards. They are crucial for streamlining processes, optimizing revenue, and maintaining a positive brand reputation. Key Responsibilities: Staff Management: Hiring, training, scheduling, and performance management of all restaurant staff (front-of-house and back-of-house). Operational Efficiency: Ensuring smooth daily operations, including service delivery, food preparation, and overall workflow. Inventory Management: Monitoring and controlling inventory levels, managing ordering, and minimizing waste. Financial Management: Tracking revenue, expenses, and labor costs, and contributing to budgeting and forecasting. Customer Service: Addressing customer complaints, ensuring a positive dining experience, and maintaining high service standards. Compliance: Ensuring adherence to health and safety regulations, as well as company policies and procedures. Marketing & Promotions: Collaborating with marketing teams to implement promotional activities and enhance the restaurant's brand. Quality Control: Implementing measures to maintain food and service quality. Problem Solving: Identifying and resolving operational issues, both internally and with customers. Reporting: Generating reports on various aspects of the restaurant's performance for owners or management. Preferred candidate profile Strong leadership and interpersonal skills. Excellent communication and organizational skills. Proven experience in a restaurant management role. Knowledge of food and beverage trends and service standards. Ability to work in a fast-paced environment and adapt to changing situations. Familiarity with restaurant management software. Strong problem-solving and decision-making abilities. Ability to motivate and develop staff. Understanding of financial management principles.
Roles and Responsibilities Manage maintenance activities, including breakdown maintenance, preventive maintenance, and predictive maintenance. Oversee inventory management of spare parts and consumables to ensure timely availability. Coordinate with procurement team for material requirement planning (MRP) and vendor development. Ensure compliance with safety regulations and maintain a safe working environment. Monitor equipment performance and identify areas for improvement.
Roles and Responsibilities Greet guests upon arrival, escort them to their tables, and provide menus. Take orders accurately and efficiently, ensuring all necessary details are recorded correctly. Set up tables according to party size and preferences. Maintain cleanliness of dining area throughout the meal service. Provide exceptional customer service by being attentive to guest needs.
Roles and Responsibilities Greet guests upon arrival, welcome them to the hotel, and assist with check-in procedures. Handle guest requests and complaints professionally, ensuring prompt resolution. Maintain accurate records of guest interactions using our PMS system. Provide exceptional customer service by being attentive, courteous, and responsive to guests' needs. Ensure seamless communication between departments to deliver a smooth stay for guests.
Role & responsibilities: Outline the day-to-day responsibilities for this role. Preferred candidate profile: Specify required role expertise, previous job experience, or relevant certifications.
A Butcher Chef is a culinary professional skilled in both the art of butchery and cooking. They are responsible for preparing various cuts of meat, ensuring they meet the specific needs of the kitchen and are cooked to perfection . This role requires a deep understanding of different meat types, cuts, and preparation techniques, as well as strong knife skills and knowledge of food safety and hygiene. Butchery Skills: Cutting, trimming, and processing meats: This includes breaking down whole animals or primal cuts into specific portions and cuts for various dishes. Understanding meat quality: Assessing the freshness, marbling, and other characteristics of meat to ensure it meets quality standards. Proper storage and handling: Maintaining the cold chain and proper storage conditions to prevent spoilage and maintain food safety. Inventory management: Tracking meat inventory and ordering supplies as needed. Maintaining equipment: Ensuring knives and other butchery tools are sharp and in good working order. Hygiene and Sanitation: Maintaining a clean and sanitary work area and adhering to food safety regulations. Culinary Skills: Following recipes: Preparing meats according to specific recipes and standards. Working with chefs: Collaborating with chefs to develop new recipes and menu items that feature meat. Adapting to different cooking methods: Understanding how different cuts of meat respond to various cooking methods. Presentation: Ensuring the meat is presented attractively for service. Other Responsibilities: Training and mentoring: In some cases, Butcher Chefs may train junior butchers or kitchen staff in butchery techniques. Maintaining a safe and sanitary environment: Ensuring the meat preparation area is clean and safe for both staff and customers. Inventory management: Keeping track of meat inventory, ordering supplies, and minimizing waste. Communication: Effectively communicating with chefs and other kitchen staff to ensure smooth operation.
Role & responsibilities: Outline the day-to-day responsibilities for this role. Preferred candidate profile: Specify required role expertise, previous job experience, or relevant certifications.
Housekeeping staff are responsible for maintaining cleanliness, tidiness, and orderliness in various areas, including guest rooms, public spaces, and common areas . Their duties encompass cleaning, sanitizing, and restocking supplies, as well as reporting maintenance issues. They also interact with guests, responding to requests and ensuring a comfortable and safe environment
A sous chef is the second-in-command in a restaurant kitchen, reporting directly to the head chef. They are responsible for a wide range of duties, including assisting with menu creation, managing kitchen staff, ensuring food quality and presentation, and maintaining food safety standards . Essentially, they help execute the head chef's vision and ensure the smooth daily operation of the kitchen