Jobs at Corinthia Villa Hotel

Responsibilities

• Greeting guests and taking drink and food orders
• Staying attentive to the needs of guests in the dining area
• Delivering food from the kitchen to the guests
• Ensuring the food order is made correctly by kitchen staff and looks presentable for guests
• Following health code standards with regards to the handling of food
• Performing shift duties like delivering racks of cups to the service station, rolling silverware, pre-bussing tables, wiping tables and removing debris and more.

go to method of application »

Responsibilities

• Respond to individual guest needs and concerns.
• Patrol property, both inside and outside.
• Check security locks and alarms on doors and stairwells.
• Escort guests as needed.
• Monitor surveillance cameras.
• Submit written reports.
• Work cooperatively with local law enforcement
• Perform Surveillance
• Escort People In / Out of the Hotel
• Report to Supervisors and Management
• Maintain Order
• Investigate Disturbances.

go to method of application »

Responsibilities

• Food Preparation: Slicing, dicing, mixing, and preparing ingredients according to recipes and specifications.
• Cooking: Grilling, frying, boiling, and baking food items for various dishes.
• Station Management: Overseeing a designated section of the kitchen, such as sauces, vegetables, or desserts.
• Inventory Management: Managing kitchen inventory and ordering supplies.
• Food Safety: Adhering to food safety regulations and ensuring proper food handling and storage.
• Hygiene and Sanitation: Maintaining a clean and organized workstation and ensuring appropriate sanitation of work surfaces, tools, and appliances.
• Teamwork: Collaborating with other culinary team members.
• Training: In some establishments, demi chefs may engage other kitchen staff to develop new menu items or train kitchen hands and assistants.
• Recipe Adherence: Following recipes accurately and ensuring consistency in dishes.
• Cost Control: Contributing to enhancing company profits and reducing kitchen costs.
• Adaptability: Adapting to menu changes and adhering to company guidelines.
• Reporting: Reporting to the Chef de Partie or Head Chef.

Requirements

• Candidates should possess a Bachelor's Degree qualification with 0 - 4 yers work experience.

go to method of application »

Responsibilities

• Supervising and coordinating the activities of kitchen staff.
• Training new kitchen staff.
• Managing inventory and ordering supplies.
• Ensuring adherence to health and safety regulations.
• Assisting with menu planning and pricing.
• Overseeing daily kitchen operations and workflow.
• May be involved in hiring and scheduling staff.
• May be required to fill in for the head chef when necessary.
• May assist with food tastings and marketing efforts.

Requirements

• Interested candidates should possess a Bachelor's Degree.
• Strong culinary skills and knowledge of various cooking techniques.
• Excellent organizational and time management skills.
• Ability to lead and motivate a team.
• Strong communication and interpersonal skills.
• Knowledge of food safety and sanitation procedures.