BUDOCK VEAN DEVELOPMENTS is looking for employees for positions:
commis chef
Responsibility
to assist and monitor food stocks and stock movement
to understand daily departmental costs and how they influence profit and loss results
to ensure minimum kitchen wastage
to learn and record skills and recipes from other members of the department
to follow the cleaning schedules for the kitchen and clean the section and other areas as directed
to ensure stock is controlled and rotated. Accept and store deliveries
to report any maintenance issues to the Head Chef immediately
to comply with all Hotel policies and procedures to ensure that all-statutory regulations are observed
manager
Responsibility
manage the department as outlined in the HOD Managers manual
ensure periodic deep clean is carried out within hotel areas
conduct quarterly H&S safety checks within hotel to meet legislation
carry out monthly and weekly stock counts and order as per policy
carry out monthly room audits with support of Front of House Manager
attend weekly meetings as required
planning, organising and directing team members to ensure the highest degree of guest satisfaction is met
manage the daily activities of the Housekeeping department to include appropriate cleaning of all rooms, corridors, guest lounges, washrooms, restaurant areas and all public spaces. Self-catering lodges and Cottages
nail technician
Responsibility
to ensure all treatments are carried out to the highest standards
promote and sell the services of the Spa and Salon and maximise the potential of all sales
to work towards retail sales and retail % targets set
responsible for maintaining an effective stock control system in your treatment room
monitor the cost of product and correct usage of the products in treatments
to provide a level of service which exceeds all guest expectations by completing all treatments in a consistently thorough manner, in the time allocated, and by treating all clients with individual attention
ensure that treatment scheduling meets the demands of the guest whilst maximising revenue and trends are monitored and addressed
to participate in on-going training programs / Review Audits
chef de partie
Responsibility
prepare menus in collaboration with colleagues
ensure adequacy of supplies at the cooking stations
prepare ingredients that should be frequently available
follow the guidance of the senior chefs and have input in new ways of presentation or dishes
put effort in optimizing the cooking process with attention to speed and quality
enforce strict health and hygiene standards
help to maintain a climate of smooth and friendly cooperation
any other duties as required
housekeeper
Responsibility
manage the department as outlined in the HOD Managers manual
ensure periodic deep clean is carried out within hotel areas
conduct quarterly H&S safety checks within hotel to meet legislation
carry out monthly and weekly stock counts and order as per policy
carry out monthly room audits with support of Front of House Manager
attend weekly meetings as required
planning, organising and directing team members to ensure the highest degree of guest satisfaction is met
manage the daily activities of the Housekeeping department to include appropriate cleaning of all rooms, corridors, guest lounges, washrooms, restaurant areas and all public spaces