Jobs at Philban Consulting

Job Summary

• The Store Man is responsible for receiving, inspecting, storing, issuing, and maintaining inventory of food, beverages, operating supplies, equipment, and other hotel materials.
• The role ensures that all stock is handled accurately, stored safely, and issued efficiently to support hotel operations while maintaining proper inventory records and minimizing waste.

Key Responsibilities
Receiving and Inspection:

• Receive deliveries from approved suppliers and verify quantities and quality against purchase orders and delivery notes.
• Inspect goods for damage, expiry dates, and compliance with hotel quality standards.
• Report discrepancies, shortages, or damaged items to the Purchasing Manager or Cost Controller.
• Ensure all received goods are properly documented before acceptance.

Inventory Management:

• Store all goods in designated locations using proper storage practices.
• Maintain organized, clean, and secure storage areas.
• Ensure stock is rotated using the First-In, First-Out (FIFO) and First-Expired, First-Out (FEFO) principles where applicable.
• Monitor stock levels and report low stock or overstock situations.

Issuing Supplies:

• Issue inventory only against approved store requisitions.
• Ensure timely distribution of supplies to hotel departments.
• Record all stock movements accurately in the inventory management system.
• Verify that issued quantities match approved requests.

Stock Control:

• Conduct daily, weekly, and monthly stock counts.
• Assist with periodic inventory audits and reconciliations.
• Investigate inventory variances and report findings promptly.
• Help minimize inventory losses due to spoilage, damage, or theft.

Documentation and Record Keeping:

• Maintain accurate records of receipts, issues, transfers, and stock balances.
• File delivery notes, invoices, requisition forms, and other inventory documents.
• Prepare inventory and stock movement reports as required.

Health, Safety, and Security:

• Maintain cleanliness and organization of all storage areas.
• Follow food safety, hygiene, and occupational health and safety standards.
• Ensure temperature-sensitive products are stored appropriately.
• Secure stores to prevent unauthorized access and safeguard hotel assets.

Teamwork:

• Coordinate effectively with Purchasing, Receiving, Kitchen, Housekeeping, Engineering, and other departments.
• Assist colleagues during stock takes and busy operational periods.
• Support continuous improvement initiatives within the stores function.

Qualifications

• High school diploma or equivalent.
• Certificate or diploma in Stores Management, Inventory Control, Logistics, Supply Chain, or a related field is an advantage.
• Training in inventory management systems is desirable.

Experience

• 3–5years' experience as a Storeman, Storekeeper, or Inventory Assistant, preferably in a hotel, hospitality, or retail environment.
• Experience handling food and beverage inventory is an added advantage.

Skills and Competencies:

• Knowledge of inventory management and stock control procedures.
• Understanding of FIFO and FEFO inventory principles.
• Basic computer skills, including Microsoft Excel and inventory management software.
• Good numerical and record-keeping skills.
• Strong organizational and time management abilities.
• High level of honesty, integrity, and accountability.
• Good communication and teamwork skills.
• Ability to lift and move stock safely.
• Attention to detail and accuracy.

Working Conditions:

• Full-time position requiring flexibility to work weekends, public holidays, and shift schedules.
• Frequent standing, walking, lifting, and moving of goods.
• Work may involve refrigerated storage areas, warehouses, and loading bays.

Core Values:

• Integrity
• Accountability
• Teamwork
• Efficiency
• Accuracy
• Safety
• Customer Service
• Continuous Improvement.

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Job Summary

• The Executive Chef is responsible for the overall management and leadership of the hotel's culinary operations, ensuring the highest standards of food quality, presentation, hygiene, innovation, and guest satisfaction.
• The role oversees all kitchen operations, including restaurants, bars, banqueting, room service, and specialty dining outlets.
• The Executive Chef is expected to deliver exceptional culinary experiences while maintaining profitability, operational efficiency, and compliance with food safety regulations.

Key Responsibilities
Culinary Leadership:

• Lead and inspire the culinary team to consistently deliver exceptional dining experiences.
• Develop innovative menus that reflect seasonal ingredients, market trends, and guest preferences.
• Maintain the highest standards of food quality, taste, consistency, and presentation.
• Ensure all dishes meet the hotel's luxury brand standards.

Kitchen Operations:

• Oversee the daily operations of all hotel kitchens and food production areas.
• Establish and maintain standardized recipes and portion controls.
• Ensure efficient kitchen workflow and timely service during all meal periods.
• Monitor food production to minimize waste and maximize efficiency.

Financial Management:

• Prepare and manage departmental budgets.
• Control food costs, labor costs, and kitchen expenses while maintaining quality standards.
• Monitor inventory levels and oversee purchasing and receiving procedures.
• Analyze financial reports and implement cost-saving initiatives without compromising guest satisfaction.

Team Leadership:

• Recruit, train, mentor, and develop culinary staff.
• Conduct performance evaluations and identify training needs.
• Foster a positive, collaborative, and high-performance work environment.
• Schedule staff to ensure efficient operations while managing labor costs.

Food Safety & Compliance:

• Ensure strict compliance with food safety, sanitation, and hygiene regulations.
• Maintain HACCP and other applicable food safety standards.
• Conduct regular inspections to ensure cleanliness and operational excellence.
• Ensure compliance with health, safety, and company policies.

Guest Experience:

• Collaborate with the Food & Beverage leadership team to enhance guest satisfaction.
• Address guest feedback professionally and implement improvements where necessary.
• Participate in VIP events, special functions, and culinary promotions.

Procurement & Supplier Management:

• Build strong relationships with approved suppliers.
• Source high-quality ingredients while negotiating competitive pricing.
• Monitor supplier performance and product quality.

Innovation:

• Stay informed about culinary trends, new cooking techniques, and international cuisine.
• Introduce creative menu concepts and seasonal promotions.
• Support sustainability initiatives, including waste reduction and responsible sourcing.

Qualifications

• Diploma or Bachelor's degree in Culinary Arts, Hospitality Management, or a related field.
• Professional culinary certifications are an advantage.
• Food Safety and HACCP certification preferred.

Experience:

• Minimum of 10 years of progressive culinary experience.
• At least 5 years in an Executive Chef or Executive Sous Chef role within a luxury five-star hotel or internationally recognized hospitality brand.
• Proven experience managing multiple restaurant concepts, banquet operations, and large culinary teams.

Skills & Competencies:

• Exceptional culinary expertise and creativity.
• Strong leadership and people management skills.
• Financial and commercial acumen.
• Excellent planning and organizational abilities.
• Outstanding communication and interpersonal skills.
• Ability to work effectively under pressure in a fast-paced environment.
• Strong problem-solving and decision-making capabilities.
• High attention to detail and commitment to excellence.
• Proficiency in kitchen management systems and Microsoft Office applications.