Current Vacancies at Lavender Hotel

Minimum Requirements

• Minimum certificate in Food & Beverage or equivalent.
• Hospitality or Food & Beverage service training will be an added advantage.
• At least one (1) year of professional experience in an established hotel, restaurant, or café
• Experience in table service, buffet service, or banqueting is desirable.
• Excellent customer service and communication skills.
• Valid Food Handlers Certificate (mandatory).
• Knowledge of menu items, ingredients, and basic allergens.
• Basic knowledge of POS systems and cash handling
• Ability to handle guest complaints professionally.
• Ability to carry trays and work efficiently during busy service periods.
• Willingness to work on shifts, weekends, and public holidays.
• Basic knowledge of food safety and hygiene practices.

Additional Expectations

• Ability to serve food and beverages according to hotel standards.
• Ability to stand and walk for long hours.
• Ability to take food and beverage orders accurately.
• High standards of personal hygiene and grooming.
• Strict adherence to hotel hygiene standards and SOPs.
• Punctual, reliable, and trustworthy.
• Polite, respectful, and professional conduct.

go to method of application »

Minimum Requirements

• Certificate, Diploma, or Degree in Pastry & Baking, Culinary Arts, or Food Production (Pastry option) from a recognized institution.
• Minimum of 3 years proven experience in a hotel, restaurant, or commercial bakery environment. 
• Strong practical knowledge of pastry and baking production including:
• Cakes and celebration cakes
• Breads and breakfast pastries
• Cookies, muffins, tarts, pies, and choux pastry
• Hot and cold desserts, creams, custards, and fillings
• Ability to execute basic cake decoration, piping, icing, and dessert presentation. 
• Valid Food Handlers Certificate.
• Good knowledge of food safety, hygiene standards, and HACCP principles.
• Ability to work with standardized recipes and maintain consistency.
• Strong time management skills and ability to work under pressure.
• Willingness to work early mornings, weekends, and public holidays.
• Physically fit and able to work long standing hours.
• Good communication skills and ability to work well within a kitchen team.
• High standards of personal hygiene, grooming, and professional conduct.

Additional Expectations

• Ability to control food wastage and handle ingredients responsibly. Knowledge of proper equipment handling and kitchen safety.
• Understanding of stock rotation (FIFO) and basic cost control. Respect for kitchen hierarchy and hotel SOPs.