ANEW Hotel – KwaZulu-Natal Jobs

To apply, click on the link at the end of the posts and all the best with your applications

Assistant Kitchen Manager (KwaZulu-Natal, Zinkwazi)

We are excited to invite a passionate, motivated, and hands-on Assistant Kitchen Manager to join our dynamic kitchen brigade. This role is perfect for an individual who thrives in a fast-paced culinary environment, demonstrates strong leadership, and is committed to delivering exceptional food quality and kitchen excellence.

As the Assistant Kitchen Manager, you will support the Kitchen Manager in overseeing daily kitchen operations, maintaining high food safety standards, managing kitchen staff, and ensuring efficient workflow. If you have a love for food, a talent for organisation, and a drive to grow within the hospitality industry, we want to hear from you!

The successful candidate will be based at KwaZulu-Natal, Zinkwazi.

Strategic Purpose

Lead kitchen operations to deliver exceptional culinary experiences through consistent food quality, operational efficiency, and team excellence while maintaining the highest standards of food safety, cost control, and guest satisfaction.

Key Responsibilities

Staff Management

• Coach, mentor, train, and supervise kitchen staff including sous chefs, cooks, and kitchen assistants
• Schedule shifts and delegate tasks effectively to optimize productivity
• Monitor staff performance and provide constructive feedback
• Conduct performance evaluations and development planning
• Implement training programs for culinary skills and safety protocols
• Foster a positive and collaborative kitchen environment
• Manage disciplinary actions when necessary
• Build team morale and maintain high engagement levels

Operations & Quality Control

• Ensure consistent food quality and presentation standards
• Maintain compliance with health and safety regulations
• Oversee food preparation and cooking processes
• Apply all Brand Standards as per SOPs
• Monitor kitchen workflow and efficiency
• Implement quality control systems
• Coordinate with restaurant management for service excellence
• Maintain recipe standardization and portion control

Inventory & Budgeting

• Manage inventory levels and order supplies as needed
• Monitor food costs and minimize waste through effective controls
• Work within budget constraints and optimize kitchen efficiency
• Negotiate with suppliers for optimal pricing and quality
• Track key performance indicators for cost management
• Implement inventory rotation systems
• Analyse usage patterns and adjust procurement accordingly
• Prepare cost analysis reports

Sanitation & Safety

• Enforce cleanliness and hygiene standards throughout kitchen operations
• Conduct regular inspections and maintain comprehensive records
• Ensure proper food storage and labelling protocols
• Implement HACCP principles and food safety management systems
• Coordinate equipment maintenance and cleaning schedules
• Monitor temperature controls and food safety procedures
• Train staff on safety protocols and emergency procedures
• Ensure compliance with local health department regulations

Communication & Collaboration

• Coordinate with front-of-house staff for smooth service delivery
• Communicate effectively with vendors and suppliers
• Report to upper management on kitchen performance metrics
• Support special events and catering requirements
• Participate in management meetings and strategic planning

Menu & Innovation Management

• Implement new recipes and cooking techniques
• Monitor food trends and guest preferences
• Conduct cost analysis for menu items
• Support promotional activities and special events
• Ensure menu compliance with dietary requirements
• Maintain recipe documentation and specifications

Administrative Management

• Maintain accurate records and documentation systems
• Prepare operational reports and performance metrics
• Manage kitchen equipment and maintenance schedules
• Ensure regulatory compliance and audit readiness
• Monitor labor costs and productivity measures
• Implement standard operating procedures
• Coordinate with other hotel departments

Required Skills

• Proven experience as a Kitchen Manager or similar role (minimum 5 years)
• Strong knowledge of food safety and sanitation standards
• Excellent leadership and organizational skills
• Ability to work in a fast-paced environment under pressure
• Culinary expertise and cooking techniques knowledge
• Financial management and cost control abilities
• Communication and interpersonal skills
• Problem-solving and decision-making capabilities
• Technology proficiency for inventory and reporting systems
• Physical stamina for kitchen operations

Performance Metrics

• Food quality consistency scores
• Food cost percentage targets
• Kitchen productivity measures
• Staff turnover and retention rates
• Health and safety compliance ratings
• Waste reduction achievements
• Guest satisfaction scores for food service
• Training completion rates
• Budget adherence
• Brand standards compliance
• Inventory accuracy levels
• Equipment maintenance standards

DepartmentFood & BeverageRoleSous ChefLocationsANEW Hotel Ocean Reef

ContactSethabile ZumaArea HR Officer – Support Office Human Resources

Click here to apply

Stock Controller (KwaZulu-Natal, Newcastle)

We are looking for a detail-oriented and highly organised Stock Controller to join our dynamic hotel team. This role is ideal for someone who thrives in a fast-paced environment, has strong attention to detail, and is passionate about maintaining efficient and accurate stock management processes.

As a key support to our Food & Beverage and Procurement departments, the successful candidate will be responsible for overseeing stock levels, conducting regular stock takes, maintaining accurate records, and ensuring all storerooms operate smoothly and efficiently.

If you have a strong understanding of stock control procedures, excellent communication skills, and a commitment to maintaining high standards, we’d love to hear from you!

The successful candidate will be based at KwaZulu-Natal, Newcastle.

Strategic Purpose

Optimize inventory management and procurement processes while ensuring compliance with financial controls and supplier relationships.

Key Responsibilities:

Inventory Management

• Maintain stock levels

• Conduct regular counts

• Monitor storage conditions

• Track expiration dates

• Manage stock rotation

• Record wastage

• Implement controls

• Generate reports

Procurement

• Place purchase orders

• Verify deliveries

• Monitor quality

• Maintain relationships

Financial Control

• Monitor budgets

• Verify pricing

• Process invoices

• Track variances

• Document transactions

• Support audits

• Control costs

• Maintain records

Operational Excellence

• Maintain par levels

• Implement SOPs

• Ensure compliance

• Maintain documentation

• Support departments

• Monitor systems

• Report discrepancies

• Follow procedures

Required Skills

• Inventory management expertise

• Financial and cost control awareness

• System and software knowledge

• Supplier management

• Process compliance

• Problem-solving ability

• Attention to detail

• Communication skills

• Data entry and record keeping

Performance Metrics

• Stock accuracy

• Cost control

• Audit compliance

• Documentation standards

• Department support

• System accuracy

• Report timelinessDepartmentFinanceRoleStock ControllerLocationsANEW Resort Vulintaba

ContactSethabile ZumaArea HR Officer – Support Office Human Resources

Click here to apply

Head Waitron (KwaZulu-Natal, Zinkwazi)

ANEW Hotel Ocean Reef is seeking an experienced and service-driven Head Waiter to join our hospitality team. The ideal candidate will have a strong background in fine dining or hotel service, exceptional leadership skills, and a passion for creating memorable guest experiences. You will oversee the dining team, ensure service standards are consistently met, and support the smooth daily operation of the restaurant.

The successful candidate will be based in KwaZulu-Natal, Zinkwazi.

Strategic Purpose

Lead service excellence on the restaurant floor while supervising waitstaff and ensuring exceptional guest dining experiences.

Key Responsibilities

Service Leadership

• Supervise service staff during shifts

• Maintain service standards

• Coordinate floor operations

• Handle VIP guests

• Monitor guest satisfaction

Team Management

• Supervise waitstaff

• Coordinate shift schedules

• Train new staff

• Monitor performance

• Handle service issues

Operations

• Manage table assignments

• Oversee setup procedures

• Monitor service timing

• Coordinate with kitchen

• Maintain service equipment

Quality Control

• Ensure service standards

• Monitor food quality

• Check presentation

• Maintain cleanliness

• Handle complaints

Required Skills

• F&B service expertise

• Leadership and supervisory ability

• Menu knowledge

• Food knowledge

• Wine knowledge

• Upselling Skills

• POS proficiency

• Problem-solving skills

• Guest and customer service focus

• Time management and ability to multitask

• Teamwork and collaboration

• Health and safety compliance

• Basic bar tendering and cocktail knowledge

Performance Metrics

• Guest satisfaction

• Service speed

• Team performance

• Upselling results

• Quality standards

• Staff developmentDepartmentFood & BeverageRoleHead WaitronLocationsANEW Hotel Ocean Reef

ContactSethabile ZumaArea HR Officer – Support Office Human Resources

Click here to apply

Handyman (KwaZulu-Natal, Zinkwazi)

Our Vision

At ANEW Hotels & Resorts, we believe in creating exceptional experiences for our guests through attention to detail and proactive care of our properties. As a Handyman, you play a crucial role in ensuring our guests enjoy a comfortable, well-maintained environment while supporting our team members in delivering excellence.

Position Overview

The Handyman is responsible for the preventative and corrective maintenance of all hotel facilities, ensuring both guest areas and back-of-house spaces meet ANEW’s high standards.

This role combines technical expertise with guest service excellence, contributing directly to our guests’ comfort and satisfaction.

The successful candidate will be based at KwaZulu-Natal, Zinkwazi.

Key Responsibilities:

Guest Experience & Service

• Engage warmly with guests, demonstrating ANEW’s welcoming culture

• Respond promptly to maintenance requests through Infraspeak

• Maintain guest room readiness by completing preventative maintenance checks

• Ensure minimal disruption to guest experience when conducting repairs

• Proactively identify and address potential maintenance issues before they impact guest satisfaction

Technical Maintenance

• Monitor and manage daily tasks through Infraspeak, prioritizing based on guest impact and urgency

• Perform preventative maintenance on all hotel systems including:

   o Electrical systems (lighting, TV sets, refrigeration)

   o Plumbing (water systems, fixtures, drainage)

   o HVAC systems

   o Furniture and fixtures

   o Swimming pools and spa facilities

• Execute painting and general repairs throughout the property

• Maintain landscaping and grounds in collaboration with service providers

• Monitor and report on contractor work quality and compliance with service level

Agreements

Safety & Compliance

• Maintain a safe working environment following health and safety protocols

• Ensure proper storage and handling of tools, materials, and chemicals

• Conduct regular safety checks on equipment and facilities

• Monitor water quality and pressure systems (including Legionella prevention)

• Implement energy-saving practices across the property

Resource Management

• Maintain optimal inventory levels of maintenance supplies and tools

• Process maintenance requests through Infraspeak efficiently

• Submit and track purchase requests for required materials

• Ensure proper care and maintenance of tools and equipment

• Practice cost-effective solutions while maintaining quality standards

Required Skills & Attributes

• Strong technical skills in general maintenance and repairs, including basic electrical,  plumbing, and carpentry

• Experience with building maintenance and repair

• Excellent problem-solving and troubleshooting abilities

• Strong communication skills

• Commitment to guest service excellence

• Ability to work independently and as part of a team

• Painting skills

• Health and safety compliance

• Tool and equipment handling

• Basic HVAC system knowledge

Physical Requirements

• Ability to stand and walk for extended periods

• Capable of lifting up to 25kg when necessary

• Manual dexterity for operating tools and equipment

• Ability to work in various weather conditions

Our Commitment to You

As part of the ANEW family, you’ll receive:

• Comprehensive training and development opportunities

• A supportive team environment

• Recognition for excellence

• Growth opportunities within ANEW Hotels & Resorts

• A competitive benefits packageDepartmentMaintenanceRoleHandymanLocationsANEW Hotel Ocean Reef

ContactSethabile ZumaArea HR Officer – Support Office Human Resources

Click here to apply

Kitchen Manager (KwaZulu-Natal, Zinkwazi)

ANEW Hotel Ocean Reef is looking for a Kitchen Manager to lead kitchen operations to deliver exceptional culinary experiences through consistent food quality, operational efficiency, and team excellence while maintaining the highest standards of food safety, cost control, and guest satisfaction.

The successful candidate will be based in KwaZulu-Natal, Zinkwazi.

Minimum Requirements:

• Matric
• Completed diploma in Professional Cookery
• Proven experience as a Kitchen Manager or similar role (minimum 5 years)
• The ability to communicate and collaborate effectively with team members and client
• Strong knowledge of food safety and sanitation standards
• Excellent leadership and organizational skills
• Ability to work in a fast-paced environment under pressure
• Culinary expertise and cooking techniques knowledge
• Financial management and cost control abilities
• Communication and interpersonal skills
• Technology proficiency for inventory and reporting systems
• Physical stamina for kitchen operations
• Good knowledge of plus point system.
• Great knowledge of food cost and menu planning
• Strong management skills
• Strong conferencing experience is essential

Roles and Responsibilities:

Staff Management

• Coach, mentor, train, and supervise kitchen staff including sous chefs, cooks, and kitchen assistants
• Schedule shifts and delegate tasks effectively to optimize productivity
• Monitor staff performance and provide constructive feedback
• Conduct performance evaluations and development planning
• Implement training programs for culinary skills and safety protocols
• Foster a positive and collaborative kitchen environment
• Manage disciplinary actions when necessary
• Build team morale and maintain high engagement levels

Operations & Quality Control

• Ensure consistent food quality and presentation standards
• Maintain compliance with health and safety regulations
• Oversee food preparation and cooking processes
• Apply all Brand Standards as per SOPs
• Monitor kitchen workflow and efficiency
• Implement quality control systems
• Coordinate with restaurant management for service excellence
• Maintain recipe standardization and portion control

Inventory & Budgeting

• Manage inventory levels and order supplies as needed
• Monitor food costs and minimize waste through effective controls
• Work within budget constraints and optimize kitchen efficiency
• Negotiate with suppliers for optimal pricing and quality
• Track key performance indicators for cost management
• Implement inventory rotation systems
• Analyse usage patterns and adjust procurement accordingly
• Prepare cost analysis reports

Sanitation & Safety

• Enforce cleanliness and hygiene standards throughout kitchen operations
• Conduct regular inspections and maintain comprehensive records
• Ensure proper food storage and labelling protocols
• Implement HACCP principles and food safety management systems
• Coordinate equipment maintenance and cleaning schedules
• Monitor temperature controls and food safety procedures
• Train staff on safety protocols and emergency procedures
• Ensure compliance with local health department regulations

Communication & Collaboration

• Coordinate with front-of-house staff for smooth service delivery
• Communicate effectively with vendors and suppliers
• Report to upper management on kitchen performance metrics
• Support special events and catering requirements
• Participate in management meetings and strategic planning

Menu & Innovation Management

• Implement new recipes and cooking techniques
• Monitor food trends and guest preferences
• Conduct cost analysis for menu items
• Support promotional activities and special events
• Ensure menu compliance with dietary requirements
• Maintain recipe documentation and specifications

Administrative Management

• Maintain accurate records and documentation systems
• Prepare operational reports and performance metrics
• Manage kitchen equipment and maintenance schedules
• Ensure regulatory compliance and audit readiness
• Monitor labor costs and productivity measures
• Implement standard operating procedures
• Coordinate with other hotel departments

DepartmentFood & BeverageRoleKitchen ManagerLocationsANEW Hotel Ocean Reef

ContactSethabile ZumaArea HR Officer – Support Office Human Resources

Click here to apply

Restaurant Manager (KwaZulu-Natal, Kokstad)

ANEW Resort Ingeli Forest  requires the services of a Restaurant Manager. The individual will be responsible for creating a good first impression, exceeding customer expectations through efficient delivering and friendly service with great positive attitude.

The successful candidate will be based in KwaZulu-Natal, Kokstad.

Minimum Requirements:

• Matric
• Hospitality Certificate or Hospitality Management Diploma qualification will be an advantage
• At least 5 years’ experience within the hospitality industry in 4 star property.
• Must have at least 18 months of management or supervisory experience
• Must be standards orientated
• Must have restaurant experience.
• Good knowledge of Food and Beverage
• High level of customer service, high level of numeracy skills, disciplined, organised, attention to detail, deadline driven, and cost control skills essential.
• Excellent Communication Skills in English and Isizulu and / or IsiXhosa will be advantage
• High degree of self-motivation and ambition
• Skills to work both independently and as part of a team
• Time management

Duties & Responsibilities:

• Accountable for achieving budgeted revenue numbers for the F&B Outlet/s.
• Revenue Control- Fully responsible for the F&B department’s financial performance and long term sustainability.
• Contributes to ensuring that guest satisfaction is established and maintained by the employees of the Food & Beverage outlet/s.
• Contributes to maintaining appropriate staffing levels across the F&B outlet/s.
• Excellent knowledge of Opera and Micros with specific reference to Point of Sales

DepartmentFood & BeverageRoleRestaurant ManagerLocationsANEW Resort Ingeli Forest

ContactSethabile ZumaArea HR Officer – Support Office Human Resources

Click here to apply

Head Waitron (KwaZulu-Natal, Kokstad)

ANEW Resort Ingeli Forest is seeking a professional and experienced Head Waitron to lead our service team and ensure an exceptional dining experience for our guests. The ideal candidate will have a passion for hospitality, excellent leadership skills, and the ability to train and motivate wait staff while maintaining the highest standards of service.

The successful candidate will be based in KwaZulu-Natal, Kokstad.

Strategic Purpose

Lead service excellence on the restaurant floor while supervising waitstaff and ensuring exceptional guest dining experiences.

Key Responsibilities:

Service Leadership

• Supervise service staff during shifts

• Maintain service standards

• Coordinate floor operations

• Handle VIP guests

• Monitor guest satisfaction

Team Management

• Supervise waitstaff

• Coordinate shift schedules

• Train new staff

• Monitor performance

• Handle service issues

Operations

• Manage table assignments

• Oversee setup procedures

• Monitor service timing

• Coordinate with kitchen

• Maintain service equipment

Quality Control

• Ensure service standards

• Monitor food quality

• Check presentation

• Maintain cleanliness

• Handle complaints

Required Skills

• F&B service expertise

• Leadership and supervisory ability

• Menu knowledge

• Food knowledge

• Wine knowledge

• Upselling Skills

• POS proficiency

• Problem-solving skills

• Guest and customer service focus

• Time management and ability to multitask

• Teamwork and collaboration

• Health and safety compliance

• Basic bar tendering and cocktail knowledge

Performance Metrics

• Guest satisfaction

• Service speed

• Team performance

• Upselling results

• Quality standards

• Staff developmentDepartmentFood & BeverageRoleHead WaitronLocationsANEW Resort Ingeli Forest

ContactSethabile ZumaArea HR Officer – Support Office Human Resources

Click here to apply

Restaurant Manager (KwaZulu-Natal, Hluhluwe)

ANEW Hotel Hluhluwe requires the services of a Restaurant Manager. The individual will be responsible for creating a good first impression, exceeding customer expectations through efficient delivering and friendly service with great positive attitude.

The successful candidate will be based in KwaZulu-Natal, Hluhluwe.

Minimum Requirements:

• Matric
• Hospitality Certificate or Hospitality Management Diploma qualification will be an advantage
• At least 5 years’ experience within the hospitality industry in 4 star property.
• Must have at least 18 months of management or supervisory experience
• Must be standards orientated
• Must have restaurant experience.
• Good knowledge of Food and Beverage
• High level of customer service, high level of numeracy skills, disciplined, organised, attention to detail, deadline driven, and cost control skills essential.
• Excellent Communication Skills in English and Isizulu and / or IsiXhosa will be advantage
• High degree of self-motivation and ambition
• Skills to work both independently and as part of a team
• Time management

Duties & Responsibilities:

• Accountable for achieving budgeted revenue numbers for the F&B Outlet/s.
• Revenue Control- Fully responsible for the F&B department’s financial performance and long term sustainability.
• Contributes to ensuring that guest satisfaction is established and maintained by the employees of the Food & Beverage outlet/s.
• Contributes to maintaining appropriate staffing levels across the F&B outlet/s.
• Excellent knowledge of Opera and Micros with specific reference to Point of Sales

DepartmentFood & BeverageRoleRestaurant ManagerLocationsANEW Hotel Hluhluwe

ContactSethabile ZumaArea HR Officer – Support Office Human Resources

Click here to apply

Kitchen Manager (KwaZulu-Natal, Newcastle)

Minimum Requirements:

• Matric
• Completed diploma in Professional Cookery
• Proven experience as a Kitchen Manager or similar role (minimum 5 years)
• The ability to communicate and collaborate effectively with team members and client
• Strong knowledge of food safety and sanitation standards
• Excellent leadership and organizational skills
• Ability to work in a fast-paced environment under pressure
• Culinary expertise and cooking techniques knowledge
• Financial management and cost control abilities
• Communication and interpersonal skills
• Technology proficiency for inventory and reporting systems
• Physical stamina for kitchen operations
• Good knowledge of plus point system.
• Great knowledge of food cost and menu planning
• Strong management skills
• Strong conferencing experience is essential

Roles and Responsibilities:

Staff Management

• Coach, mentor, train, and supervise kitchen staff including sous chefs, cooks, and kitchen assistants
• Schedule shifts and delegate tasks effectively to optimize productivity
• Monitor staff performance and provide constructive feedback
• Conduct performance evaluations and development planning
• Implement training programs for culinary skills and safety protocols
• Foster a positive and collaborative kitchen environment
• Manage disciplinary actions when necessary
• Build team morale and maintain high engagement levels

Operations & Quality Control

• Ensure consistent food quality and presentation standards
• Maintain compliance with health and safety regulations
• Oversee food preparation and cooking processes
• Apply all Brand Standards as per SOPs
• Monitor kitchen workflow and efficiency
• Implement quality control systems
• Coordinate with restaurant management for service excellence
• Maintain recipe standardization and portion control

Inventory & Budgeting

• Manage inventory levels and order supplies as needed
• Monitor food costs and minimize waste through effective controls
• Work within budget constraints and optimize kitchen efficiency
• Negotiate with suppliers for optimal pricing and quality
• Track key performance indicators for cost management
• Implement inventory rotation systems
• Analyse usage patterns and adjust procurement accordingly
• Prepare cost analysis reports

Sanitation & Safety

• Enforce cleanliness and hygiene standards throughout kitchen operations
• Conduct regular inspections and maintain comprehensive records
• Ensure proper food storage and labelling protocols
• Implement HACCP principles and food safety management systems
• Coordinate equipment maintenance and cleaning schedules
• Monitor temperature controls and food safety procedures
• Train staff on safety protocols and emergency procedures
• Ensure compliance with local health department regulations

Communication & Collaboration

• Coordinate with front-of-house staff for smooth service delivery
• Communicate effectively with vendors and suppliers
• Report to upper management on kitchen performance metrics
• Support special events and catering requirements
• Participate in management meetings and strategic planning

Menu & Innovation Management

• Implement new recipes and cooking techniques
• Monitor food trends and guest preferences
• Conduct cost analysis for menu items
• Support promotional activities and special events
• Ensure menu compliance with dietary requirements
• Maintain recipe documentation and specifications

Administrative Management

• Maintain accurate records and documentation systems
• Prepare operational reports and performance metrics
• Manage kitchen equipment and maintenance schedules
• Ensure regulatory compliance and audit readiness
• Monitor labor costs and productivity measures
• Implement standard operating procedures
• Coordinate with other hotel departments

DepartmentFood & BeverageLocationsANEW Resort Vulintaba

ContactSethabile ZumaArea HR Officer – Support Office Human Resources

Click here to apply

Kitchen Manager (KwaZulu-Natal, Kokstad)

ANEW Resort Ingeli Forest is looking for a Kitchen Manager to lead kitchen operations to deliver exceptional culinary experiences through consistent food quality, operational efficiency, and team excellence while maintaining the highest standards of food safety, cost control, and guest satisfaction.

The successful candidate will be based in KwaZulu-Natal, Kokstad.

Minimum Requirements:

• Matric
• Completed diploma in Professional Cookery
• Proven experience as a Kitchen Manager or similar role (minimum 5 years)
• The ability to communicate and collaborate effectively with team members and client
• Strong knowledge of food safety and sanitation standards
• Excellent leadership and organizational skills
• Ability to work in a fast-paced environment under pressure
• Culinary expertise and cooking techniques knowledge
• Financial management and cost control abilities
• Communication and interpersonal skills
• Technology proficiency for inventory and reporting systems
• Physical stamina for kitchen operations
• Good knowledge of plus point system.
• Great knowledge of food cost and menu planning
• Strong management skills
• Strong conferencing experience is essential

Roles and Responsibilities:

Staff Management

• Coach, mentor, train, and supervise kitchen staff including sous chefs, cooks, and kitchen assistants
• Schedule shifts and delegate tasks effectively to optimize productivity
• Monitor staff performance and provide constructive feedback
• Conduct performance evaluations and development planning
• Implement training programs for culinary skills and safety protocols
• Foster a positive and collaborative kitchen environment
• Manage disciplinary actions when necessary
• Build team morale and maintain high engagement levels

Operations & Quality Control

• Ensure consistent food quality and presentation standards
• Maintain compliance with health and safety regulations
• Oversee food preparation and cooking processes
• Apply all Brand Standards as per SOPs
• Monitor kitchen workflow and efficiency
• Implement quality control systems
• Coordinate with restaurant management for service excellence
• Maintain recipe standardization and portion control

Inventory & Budgeting

• Manage inventory levels and order supplies as needed
• Monitor food costs and minimize waste through effective controls
• Work within budget constraints and optimize kitchen efficiency
• Negotiate with suppliers for optimal pricing and quality
• Track key performance indicators for cost management
• Implement inventory rotation systems
• Analyse usage patterns and adjust procurement accordingly
• Prepare cost analysis reports

Sanitation & Safety

• Enforce cleanliness and hygiene standards throughout kitchen operations
• Conduct regular inspections and maintain comprehensive records
• Ensure proper food storage and labelling protocols
• Implement HACCP principles and food safety management systems
• Coordinate equipment maintenance and cleaning schedules
• Monitor temperature controls and food safety procedures
• Train staff on safety protocols and emergency procedures
• Ensure compliance with local health department regulations

Communication & Collaboration

• Coordinate with front-of-house staff for smooth service delivery
• Communicate effectively with vendors and suppliers
• Report to upper management on kitchen performance metrics
• Support special events and catering requirements
• Participate in management meetings and strategic planning

Menu & Innovation Management

• Implement new recipes and cooking techniques
• Monitor food trends and guest preferences
• Conduct cost analysis for menu items
• Support promotional activities and special events
• Ensure menu compliance with dietary requirements
• Maintain recipe documentation and specifications

Administrative Management

• Maintain accurate records and documentation systems
• Prepare operational reports and performance metrics
• Manage kitchen equipment and maintenance schedules
• Ensure regulatory compliance and audit readiness
• Monitor labor costs and productivity measures
• Implement standard operating procedures
• Coordinate with other hotel departments

DepartmentFood & BeverageLocationsANEW Resort Ingeli Forest

ContactSethabile ZumaArea HR Officer – Support Office Human Resources

Click here to apply

We wish you all the best with your applications