Careers at Corporate Staffing

Key Responsibilities:

• Employing different sales strategies to market the hotel services to the target market and covert leads.
• Undertake new business development activities to produce results that meet or exceed the agreed business targets.
• Manage relationships with existing and potential clients to build and maintain strong and lasting relationships with clients.
• Develop, present, and implement the annual marketing plans and revenue generation budgets in line with the company’s objectives.
• Establish, develop and maintain positive business and customer relationships.
• Expedite the resolution of customer problems and complaints to maximize satisfaction.
• Analyze the territory/market’s potential, track sales and status reports
• Supply management with reports on customer needs, problems, interests, competitive activities, and potential for new products and services.
• Organize and participate in corporate events including marketing journeys to market the company’s products promote product awareness and convert leads.
• Any other relevant work that may be assigned to the job holder from time to time.

Key Skills & Experience

• Degree in Marketing, Sales or a relevant field
• Minimum of 5 years Sales and Marketing experience in the Hospitality Industry.
• Experience in selling and marketing Conferencing facilities and Apartments.
• Highly motivated and target driven with a proven track record in sales.
• Excellent selling, communication and negotiation skills.
• Strong verbal and written communication skills.
• Demonstrable track record to work independently, own decisions, set priorities, and solve problems.
• Ladies  encourage to apply

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Key Responsibilities

Financial 

• Champions menu costing in liaison with cost controller 
• Monitors food cost and accounts for a rise or dip in the same
• Assists in the development of the Kitchen budget
• Monitors and manages kitchen costs
• Participates in monthly profit and loss report reviews
• Reviews sales to identify non-moving food items to facilitate menu review

Purchasing

• In liaison with the purchasing manager, carry out market surveys for fresh and reasonably priced produce to ensure suppliers are providing the hotel with high quality supplies at competitive prices.
• Places all the market orders for food items through the purchasing department
• Inspects to ensure that what is delivered is actually what was ordered and corresponds to the invoice and delivery note.
• In charge of food supplies quality assurance 

Production

• Creates exciting menus
• Ensures that food ingredients are properly stored.
• Ensures that basic preparations; Deboning, Portioning, Peeling, Cutting, etc. are properly done avoiding unnecessary wastage.
• Ensures that proper cooking methods and recipes are followed.
• Checks to ensure that the right color, taste and texture of food is consistently maintained.
• Ensures that food is properly served and presented, within specified time frames.
• Ensures that hygiene standards are observed and maintained at all times.

Human Resources Management

• Prepares a Duty Roster and leave chart for the Kitchen Brigade.
• Collaborates with the Human Resource Manager to ensure that competent employees are recruited into the kitchen 
• Conducts performance management for employees in the kitchen
• Assess training needs and train teams accordingly.

Equipment Maintenance 

• Takes care of all the operating equipment by ensuring they are regularly serviced and facilitates the purchase of new ones where necessary.
• Ensures that the kitchen, stores and fridges are clean and properly arranged at all times.

Customer Service

• Demonstrates service attributes in accordance with industry expectations and company standards including:
• Being attentive to Guests 
• Accurately and promptly fulfilling Guests requests
• Taking appropriate action to resolve guest complaints
• Anticipating guests’ culinary needs
• Appreciating the dynamic nature of the Hotel industry and extending these service attributes to all internal customers
• Staying abreast of new trends in the culinary world in order to stay ahead of the competition

Health, Safety and Security

• Ensures proper cleaning of the kitchen department before, during, after service.  
• Should be familiar with Company Health and Safety Policies and ensure the kitchen department promotes and complies with them
• Should be familiar with the Health and Safety measures in the hospitality industry as a whole including first aid, fire and emergency procedures
• Should take responsibility to rectify hazardous situations by reporting major areas of concern to the Engineering department

Qualifications and Requirements

• Diploma/Degree in Food Production/ Culinary Arts from a reputable institute 
• 3+ years’ experience as Executive Chef/Head Chef in the hotel industry or in a comparable role.
• Knowledge of HACCP, QMS and FSMS highly desirable 
• Experience in À la carte is a MUST
• Experience in other cuisine will be an added advantage
• A food handler’s license.
• Demonstrates a high level of supervisory, training and coaching skills.
• Operates with a high degree of professionalism, ethics and integrity
• Prepared to commit a great deal of time and effort in order to succeed, often days can be stretched from 10 hours  to 12 hours or more depending on the business demands