Below please find any vacancies that may be open at our hotel from time to time:


Food & Beverage Cost Controller


Job Description

Ensure the implementation of all cost control policies and procedures.
Liaises with purchasing officer as well as F&B Manager and Head Chef to provide accurate costing for food and beverage.

Prepare and issue various cost reports.

Maintain stock database and Point of Sales system.
Cost all recipes as well as buffet breakfast, lunch and dinner menus.
Undertake physical stock takes of all areas of operation and ensure that all discrepancies are explained.

Ensure that all goods received by main stores and transferred to different outlets are properly documented and accounted for.
Perform daily/monthly food and beverage sales reconciliation using POS-generated sales analysis reports.
Job Requirements

At least 2 years experience in a similar position within a hotel.

Familiarity with hotel accounting and excellent spreadsheet and word processing skills.

Clear and concise verbal and written communication skills.

Ability to work as part of a team.

Organised and meticulous.

Certification or qualification in Accounting or Cost Control.

Food & Beverage Servers – FULL TIME / PART TIME

Food & Beverage Servers perform a variety of tasks such as  taking orders, serving food and beverage and  cleaning / setting tables.Greeting our clients with a friendly and polite manner is a must therefore a good knowledge of  English language is needed together with a smart appearance.

Food Handling Certificate required.


Chef de Partie – Full Time

A Chef de Partie is responsible for the preparation, cooking and presentation of meals in his/her section by enforcing strict health and hygiene standards in the kitchen. S/he must also be able to give orders within his/her section, as well as carry out orders handed down by the sous chef and head chef.

Preference will be given to candidates with at least 2 years’ experience.


Sous Chef – Full Time

We are looking for a creative and passionate Sous Chef. He/She will work under the general guidance of the Head Chef and within the limits of the established hotel policies and procedures.

Preference will be given to candidates with an Its Diploma or 3 years’ experience in a hotel kitchen.

Commis Chef – Full Time

Food prepartion work and basic cooking under supervison of the sous chef by mantaining high standards of hygiene at all time.



If interested in applying for any of the above job vacancies kindly send an up to date CV to