Executive Housekeeper - Trainer/ Teacher
3 - 8 Years
ESSENTIAL DUTIES AND RESPONSIBILITIES-
The ideal candidate should be able to:
Teach any of the following modules at undergraduate level; Laundry Operations; Housekeeping Operations; and Introduction to Hotel Operations.
To complete or assist with any projects that the Executive Housekeeper /F& B Manager may request to be carried out.
To recognise and initiate the need for any additional tasks and either arrange for them to be completed by liaising with the Executive Housekeeper / F&B Manager.
To assist the Executive Housekeeper with any budget preparation and suggestions / requirements for renewals and improvements.
To carry out regular stock checks of all cleaning materials, toiletries and linen and order supplies as required from the nominated suppliers.
Review scheduling with Executive Housekeeper, based on demands of establishment, and properly maintain levels of staffing therein.
Provide, foster, and educate staff and students on a safe work environment, including proper storage of chemicals, and materials needed for daily room cleaning.
Daily inspection of all rooms to ensure cleanliness and standards are consistently being met and students are completing tasks in a timely fashion.
Oversee lost and found and proper recording, storage, and communication to various departments.
Food and Beverages Manager - Trainer/ Teacher
5 - 10 Years
ESSENTIAL DUTIES AND RESPONSIBILITIES-
The ideal candidate should be able to:
Teach any of the following modules at undergraduate level; Kitchen Operations; Bar Operations; Food Service Operations and Introduction to Food and Beverage.
Demonstrate sound knowledge of food & beverage products including hospitality law.
Demonstrate good public relations skills.
Demonstrate an awareness of management functions and the ability to communicate with all levels of personnel and students.
Demonstrate cost control techniques and an awareness of the internal organisation of a catering department in an Hotel and /or Restaurant.
Maintain all food and beverage outlets, storage and provision areas including waste disposal and sanitation.
Ensure that students adhere to HACCP standards at all times during food and beverage service.
Conduct and train refresher classes for all F&B personnel and students in the correct procedures.
Follow up on all technical defects in equipment used in food and beverage service.
Perform any other duties as may be assigned by the Head of department
QUALIFICATIONS AND EXPERIENCE-
A BSc (Hons) /BA in Hotel Management /Hospitality Management or Equivalent. A relevant Masters Degree will be an added advantage.
A minimum of 5 years experience as a Food and Beverages Manager in a 4-star or 5-star establishment.
Computer literate and be familiar with computerised POS Systems and stock control systems.
Sous Chef - Trainer/ Teacher
8 - 13 Years
ESSENTIAL DUTIES AND RESPONSIBILITIES-
The ideal candidate should be able to:
Teach any of the following modules at undergraduate level; Kitchen Operations; Food Service Operations and Introduction to Food and Beverage.
Plan and direct food preparation.
Supervise students to ensure that food is prepared and served properly.
Solve problems, ready to come up with on the spot solutions for problems
that may occur in the kitchen.
Manage students by ensuring that all students are performing at the level required by a professional kitchen.
Train new kitchen employees and students by creating a schedule to ensure that adequate manning of the kitchen is effectively executed.
Direct students when to cook a different menu item for a table of customers and ensure that food is served hot and ready at the same time.
Ensure that food that leaves the kitchen is of the highest quality and will make diners happy.
Ensure that portions prepared by students are correct and the food is plated in an attractive manner.
Perform any other duties which be assigned by the Executive Chef.
QUALIFICATIONS AND EXPERIENCE-
Bachelor's Degree (B. A.) /BSc (Hons) in Culinary Arts or Equivalent. A Gastronomic Educational Qualification, especially an HACCP qualification is vital. A Masters Degree will be an added advantage.
A minimum of 8 years management role in a 4-star or 5 star Kitchen.
Ability to read, analyse, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
Ability to write reports, business correspondence, and procedure manuals.
Working knowledge of various computer software programmes which are used in Hotel Restaurant Management.
Ability to calculate figures and amounts such as discounts, proportions, and percentages.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardisation exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form
Executive Chef - Trainer/ Teacher
10 - 20 Years
ESSENTIAL DUTIES AND RESPONSIBILITIES-
The ideal candidate should be able to:
Teach any of the following modules at undergraduate level; Kitchen Operations; Food Service Operations and Introduction to Food and Beverage.
Plan menus, schedules and coordinate the work carried out by staff and students is economical and technically correct and within budgeted cost goals.
Email : recruitment@bothouniversity.ac.bw
http://www.bothocollege.ac.bw
3 - 8 Years
ESSENTIAL DUTIES AND RESPONSIBILITIES-
The ideal candidate should be able to:
Teach any of the following modules at undergraduate level; Laundry Operations; Housekeeping Operations; and Introduction to Hotel Operations.
To complete or assist with any projects that the Executive Housekeeper /F& B Manager may request to be carried out.
To recognise and initiate the need for any additional tasks and either arrange for them to be completed by liaising with the Executive Housekeeper / F&B Manager.
To assist the Executive Housekeeper with any budget preparation and suggestions / requirements for renewals and improvements.
To carry out regular stock checks of all cleaning materials, toiletries and linen and order supplies as required from the nominated suppliers.
Review scheduling with Executive Housekeeper, based on demands of establishment, and properly maintain levels of staffing therein.
Provide, foster, and educate staff and students on a safe work environment, including proper storage of chemicals, and materials needed for daily room cleaning.
Daily inspection of all rooms to ensure cleanliness and standards are consistently being met and students are completing tasks in a timely fashion.
Oversee lost and found and proper recording, storage, and communication to various departments.
Food and Beverages Manager - Trainer/ Teacher
5 - 10 Years
ESSENTIAL DUTIES AND RESPONSIBILITIES-
The ideal candidate should be able to:
Teach any of the following modules at undergraduate level; Kitchen Operations; Bar Operations; Food Service Operations and Introduction to Food and Beverage.
Demonstrate sound knowledge of food & beverage products including hospitality law.
Demonstrate good public relations skills.
Demonstrate an awareness of management functions and the ability to communicate with all levels of personnel and students.
Demonstrate cost control techniques and an awareness of the internal organisation of a catering department in an Hotel and /or Restaurant.
Maintain all food and beverage outlets, storage and provision areas including waste disposal and sanitation.
Ensure that students adhere to HACCP standards at all times during food and beverage service.
Conduct and train refresher classes for all F&B personnel and students in the correct procedures.
Follow up on all technical defects in equipment used in food and beverage service.
Perform any other duties as may be assigned by the Head of department
QUALIFICATIONS AND EXPERIENCE-
A BSc (Hons) /BA in Hotel Management /Hospitality Management or Equivalent. A relevant Masters Degree will be an added advantage.
A minimum of 5 years experience as a Food and Beverages Manager in a 4-star or 5-star establishment.
Computer literate and be familiar with computerised POS Systems and stock control systems.
Sous Chef - Trainer/ Teacher
8 - 13 Years
ESSENTIAL DUTIES AND RESPONSIBILITIES-
The ideal candidate should be able to:
Teach any of the following modules at undergraduate level; Kitchen Operations; Food Service Operations and Introduction to Food and Beverage.
Plan and direct food preparation.
Supervise students to ensure that food is prepared and served properly.
Solve problems, ready to come up with on the spot solutions for problems
that may occur in the kitchen.
Manage students by ensuring that all students are performing at the level required by a professional kitchen.
Train new kitchen employees and students by creating a schedule to ensure that adequate manning of the kitchen is effectively executed.
Direct students when to cook a different menu item for a table of customers and ensure that food is served hot and ready at the same time.
Ensure that food that leaves the kitchen is of the highest quality and will make diners happy.
Ensure that portions prepared by students are correct and the food is plated in an attractive manner.
Perform any other duties which be assigned by the Executive Chef.
QUALIFICATIONS AND EXPERIENCE-
Bachelor's Degree (B. A.) /BSc (Hons) in Culinary Arts or Equivalent. A Gastronomic Educational Qualification, especially an HACCP qualification is vital. A Masters Degree will be an added advantage.
A minimum of 8 years management role in a 4-star or 5 star Kitchen.
Ability to read, analyse, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
Ability to write reports, business correspondence, and procedure manuals.
Working knowledge of various computer software programmes which are used in Hotel Restaurant Management.
Ability to calculate figures and amounts such as discounts, proportions, and percentages.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardisation exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form
Executive Chef - Trainer/ Teacher
10 - 20 Years
ESSENTIAL DUTIES AND RESPONSIBILITIES-
The ideal candidate should be able to:
Teach any of the following modules at undergraduate level; Kitchen Operations; Food Service Operations and Introduction to Food and Beverage.
Plan menus, schedules and coordinate the work carried out by staff and students is economical and technically correct and within budgeted cost goals.
Approve the requisition of products and other necessary food supplies.
Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times through a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Establish controls to minimise food and supply waste and theft.
Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles thereby supporting safe work habits and a safe working environment at all times.
Develop standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimise food costs; exercises portion control for all items served.
Prepare budgets and projects annual food, labour and other costs and monitors unit costs, takes corrective action as necessary to help assure that departmental and organisational goals are met.
Cooks or directly supervises students in the cooking of items that require skillful preparation.
In conjunction with Head of Department, assist in maintaining a high level of service principles in accordance with established standards.
Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
Consults with the Head of Department about food production aspects of special events being planned
Consults with the Head of Department about food production aspects of special events being planned
Perform other duties as directed by the Head of Department.
QUALIFICATIONS AND EXPERIENCE-
Bachelor's Degree (B. A.) /BSc (Hons) in Culinary Arts or Equivalent. A Gastronomic Educational Qualification, especially an HACCP qualification is vital. A Masters Degree will be an added advantage.
A minimum of 10 years management role in a 4-star or 5 star Kitchen.
Bachelor's Degree (B. A.) /BSc (Hons) in Culinary Arts or Equivalent. A Gastronomic Educational Qualification, especially an HACCP qualification is vital. A Masters Degree will be an added advantage.
A minimum of 10 years management role in a 4-star or 5 star Kitchen.
Ability to read, analyse, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
Ability to write reports, business correspondence, and procedure manuals.
Working knowledge of various computer software programmes which are used in Hotel Restaurant Management
Ability to calculate figures and amounts such as discounts, proportions, and percentages.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardisation exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
http://www.bothocollege.ac.bw
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