JOB DETAILS:
Thornicroft Lodge is looking for an Assistant Lodge Manager (The ALM will be responsible for assisting the Lodge Manager with day to day operations, and will assume responsibility for covering operations when the Lodge Manager is out of camp.
Duties include:
• Management of members of staff in camp
• Lodge logistics and re-supply – accounting for and ensuring there are always enough dry goods, drinks, fruit, vegetables, meat and dairy products in camp.
• Front of House – Ensuring consistent cleanliness and tidiness of luxury tents.
• Quality control of food, drinks, accommodation and communal areas.
• Setting up of bush dinners, special sundowners and bush breakfasts for guests and attending to any other special requirements/requests.
• Maintaining existing stock account systems.
• Upkeep of camp maintenance, including power and water systems.
• Hosting guests at all mealtimes, welcoming guests to camp and seeing them off on activities.
• Liaising with local stakeholders, such as African Parks, DNPW, the local community and helping to build strong professional relationships.
Minimum qualifications include (Please do not apply if you do not meet the below requirements):
• Hospitality degree/diploma from a recognized establishment
• Experience working with international clientele in a hospitality environment
• Computer literate and confident with Excel, Word, Outlook, stock management systems and reservations systems
• Fluent in English language essential.
Due to the high volume of applications, only candidates who are selected to be put forward for interviews will be responded to.
Thank you
Job Experience: No Requirements
Work Hours: 8
Level of Education: Bachelor Degree
Job application procedure
To apply for this job email your details to humanresource.nmi@gmail.com
JOB DETAILS:
Skills and Experience
1- 3 Years Experience
2-Diploma/Degree in Culinary science Food Production or related field
3-Experience of having worked in a private school or hotel will be an added advantage Creat Verbal Written Communication and Inter Personal
S-Works Quickly with Physical Stamina, Creative Flair and on a Flexible Schedule
6-Must know how to use the cooking range, ovens and other modern kitchen equipment 7-Creative with food production & presentation
8-Experience managing a diverse team and strong willingness to build capacity of local staff
9-Knowledge of food costing & control principles
10-Computer Literate
RESPONSIBILITIES
1. Coordinate and direct all food preparation, from prep through service
2. Monitor the quality of all food and beverages
3. Track, record, and maintain inventory stock including foods, beverages, and kitchen supplies
4. Direct and design all plating/presentation techniques for all dishes
5. Create new recipes
6. Work efficiently to resolve any problems that arise in the kitchen
7. Research and implement new culinary trends
8. Employs food safety best practices and makes sure that all kitchen staff members do the same.
9. Coaches assistant chefs and other members of the kitchen staff, so they perform at their best.
10. Determines how much food to order and maintains an appropriate supply at the Cafeteria.
11. Keeps up with trends in cooking.
12. Works quickly and accurately during busy periods
Work Hours: 8
Experience in Months: 36
Level of Education: Postgraduate Degree
Job application procedure
Send CV and Certificates to head@cotra.edu.zm