- We are a leading tourist hotel chain of East Africa owning and operating world famous Wildlife Lodges in Tanzania (325 rooms), Beach resorts and Private Islands in Zanzibar (75 rooms ) and city hotel of five star category ( 210 rooms ) of repute with multi cuisine restaurants and largest conference facilities in East Africa . We endeavor and are challenged to deliver world-class guest experiences to thousands of travelers from all over the world each year visiting us to our portfolio of iconic properties. To meet its goals and objectives, group requires to recruit following hotel professionals for their Lodges in National Parks in Tanzanias Northern Circuit:
- Maintaining high standards of hygiene
- Preparing the ingredients for a more senior chef
- Measuring dish ingredients and portion sizes accurately
- Dealing with deliveries and stock rotation
- Preparing a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes
- Creating new and exciting desserts to renew our menus and engage the interest of customers
- Decorating pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting
- Helping in the preparation and design of all food and drinks menus
- Producing high quality plates both design and taste wise
- Ensuring that the kitchen operates in a timely way that meets our quality standards
- Candidate should be Specialised in Continental Cuisine
Commis I / II
Head Pastry Chef
Unit General Manager
Age 40-45 years having degree /diploma in hotel management with experience of 10-15 years as a Unit head
Good English speaking skills, basic computer knowledge/Hotel software is essential. The responsibilities include leading a team of local/Expatriates staff in kitchen, housekeeping, F&B and other departments, Training and updating the team to deliver international hospitality experience.
Playing host to the varied guest list from all corners of the world and ensuring a comfortable holiday for all. Other important areas include basic accountancy, Guest relations, Cost Controlling, marketing skills and budgeting.
Sous Chef
10+ years experience
- Please apply with detailed CV ,recent color photo, copies of academic certificates, current remuneration and two references, to hrd.eahotel@gmail.com
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