Applicants

Applicants who require registering with us, please read this web page in details for full information. Currently the available openings require the applicants to submit their documentation electronically. You may use HAPI CV format to submit your application.

Please refer to the contact details page and then click on the applicants for submitting your CV / Resume using the correct e-mail account.

We are advising all our applicants not to send or submit any inquiries to the employers e-mail account as this will be automatically deleted

List of Requirements for Australian Candidates

Applicants who require registering with us, please read this web page in details for full information
For Australia applications, please contact us for details of the opportunities available

CHEF / BAKER / BUTCHER / DAY SPA MANAGER & ATTENDANT / HOUSEKEEPING (OPEN)
Responsible for

Managing the Kitchen including financial, staff, stock, menus, promotions in a hands on, professional manner including cooking, assembly and preparation of meals. Training Kitchenteam to ensure all meals are presented to an exceptionally high standard. Keeping a high standard of cleanliness in the Kitchen. Control Food cost of sales in line with budget including staff meals and wastage. Control wages including production wages and service wages in line with hotel budgets.

Areas of Responsibilty

  1. Service
    1. Manage Kitchen staff in preparation, assembly and specialized cooking of meals.
    2. Attain and maintain a hygienic and clean work environment
    3. Present meals to an exceptionally high standard, including public bar meals.
    4. Provide quick, efficient and accurate service through efficient preparation and systems.
    5. Supervise the closure of Kitchen and clean up
    6. Actively seek customer feedback.
    7. Identify, implement and review promotional menu in conjunction with the hotel manager
  2. Financials
    1. Meet sales and monthly profit targets while maintaining budgets for expenses.
    2. Understand cost of goods/gross profit impact, extensions and profit and loss reports.
    3. Minimize labour costs through effective rostering without sacrificing service standards
    4. Minimize controllable expenses through identification of potential saving opportunities e.g wastage, portion control, stock control, wages, labour options.
    5. Attain forecast budgetary targets through the efficient and effective allocation of budgeted overheads without sacrificing service standards.
    6. Understand menu development, costing and implementation.
    7. Cost each individual plated meal on the menu for approval by General Manager ( including specials and bar meals )
  3. Equipment
    1. Kitchen Equipment including cold rooms, stoves, etc. are maintained, clean and presentable both during and after service.
  4. Stock
    1. Adhere to goods inwards procedures. All stock must be checked and approved for payment.
    2. Store food according to basic hygiene and stock rotation principles
    3. Complete all required documentation in an accurate and timely manner including food stock takes. All food costs are accurately administered.
  5. Security
    1. Assist in the maintainance of security over stock and assets of the comapny.
    2. Cool rooms, freezers and dry stores must be locked outside times and keys secured.
  6. Work Place Health & Safety
    1. Complying with the Workplace Health & Safety legislation.
    2. Complying with the workplace Health & Safety Policy & Procedures Manual
    3. Promoting communication about workplace Health and Safety Program.
    4. Implementing and monitoring the workplace Health and Safety Program.
    5. Preventing Hygiene risks through compliance with all policy and procedures, including recognition of both the Health Act and the Environmental Protection Act.
  7. Food Handling & Hygiene
    1. Ensure Hygiene standards are maintained by implementing cleaning schedules and procedures.
    2. Supervise staff appropriately to ensure handling and storage of food is conducted in a hygienic manner eliminating risk of contamination.
    3. Complete a Hazard Analysis Critical Control Point course ( HACCAP food safety training ).
  8. Managing Staff
    1. All staff are pro-actively managed (in conjunction with the hotel manager) and a high level of communication and motivation is achieved to ensure service standards are delivered, this includes:
      1. Regular appraisals to identify training needs and
      2. Addressing counselling and disciplining issues when required.
      3. Regular staff meetings where you actively participate and lead.
        1. Motivate, recognize and reward staff by providing clear and consistent direction and actively promote a concept of " Team Environment".
        2. Maintain effective recruitment practices to decrease turnover and deliver consistent service
        3. Train Staff at your Kitchen to develop and assist the continuous improvement in service.
        4. Liaise and attain a healthy rapport with front of house staff including functions, bistro and / or restaurant supervisors.
  9. Teamwork
    1. Actively participate and lead them meetings and work co-operatively with other staff including providing constructive feedback.


References must be checked
Must have positive 457 skills assessment
Must have or willing to take the IELTS with a minimum 5.0 in each of the four test components ( these test is valid only for 36 months from date of results ) must be a valid IELTS certificate.