Positions Available

Commis Chef - Hotel Kitchen

Examples of duties & responsibilities:

  • Help with cleaning of fridges, keep scullery areas tidy at all times
  • Ensure personal hygiene rules are met and assist with general cleaning within the kitchen
  • Fill in necessary checklists and follow SOPs as required
  • Handle all equipment with care and if anything is broken, report it immediately
  • Measuring dish ingredients and portion sizes accurately
  • Work cooperatively with colleagues to complete assigned duties
  • Ensure wet and dry waste is placed in the correct bins
  • Report complaints and/ or any incidents to management/ supervisors promptly, helping to find solutions where possible
  • Be familiar with and adhere to company policies and procedures.
  • ‘Live and breathe’ the ethos of Spier, inspiring a passion for - and sharing knowledge of - sustainable living, great food, wine and hospitality.
  • Maintain a positive work environment through compliance with quality and operational standards and great teamwork.
  • Adhere to the uniform and grooming policy
  • To be aware of and act in accordance with Fire Safety Procedures at all times.
  • Assist where the business requirements are needed and be flexible to work within kitchens across the farm

Skills, experience & educational requirements:

  • Literacy and Numeracy skills essential.
  • Good communication skills – fluency in English necessary.
  • Basic knowledge of Health & Safety and Hygiene Standards.
  • Able to function under pressure and keep calm.
  • Must love working with food.
  • A committed team member, willing to cooperate with others.
  • Flexible and willing to ‘go the extra mile’
  • A vibrant and responsible approach with a cheerful and service-oriented outlook.
  • Highly motivated and focused.
  • At least one year’s experience in a similar kitchen environment.
  • Certificate/Diploma in Culinary Arts/ Professional cookery/ Hospitality management advantageous
Demi Chef de Partie - Banqueting Kitchen

Examples of duties & responsibilities:

  • Follow all personal hygiene rules and ensure all food is stored and prepared under the correct hygiene standards
  • Assist Chef de Partie with daily/weekly/monthly stock control procedures
  • Maintain high quality of all foods prepared and in the correct quantities.
  • Prepare all mise-en-place fresh and on time for service
  • Follow SOPs as required to minimize breakages and ensure efficient OE usage
  • Keep own section clean at all times, including fridges, surfaces and floors
  • Report any operational issues and follow up to completion with relevant parties
  • Proactively promote all other Spier experiences on site and be knowledgeable about what we have to offer
  • Be familiar with and adhere to company policies and procedures
  • OE, stocktaking, other ad hoc requests as required, ensuring optimum service delivery at all times.
  • ‘Live and breathe’ the ethos of Spier, inspiring a passion for - and sharing knowledge of - sustainable living, great food, wine and hospitality.
  • Maintain a positive work environment through compliance with quality and operational standards and great teamwork.
  • Ad hoc requests as required.
  • Assist where the business requirements are needed and flexible to work within kitchens across the farm


Skills, experience & educational requirements:

  • At least two years’ experience in hospitality environment in similar position
  • Certificate/Diploma in Culinary Arts/ Professional cookery/ Hospitality

    management

  • Literacy and numeracy essential
  • Strong interpersonal and communication skills
  • Able to work under pressure in a fast-paced environment
  • Flexible and willing to ‘go the extra mile’; able to work shifts
  • Excellent time management and organisational skills
  • A visible desire to exceed guest expectations at all times
Commis Chef - Banqueting Kitchen

Examples of duties & responsibilities:

  • Help with cleaning of fridges, keep scullery areas tidy at all times
  • Ensure personal hygiene rules are met and assist with general cleaning within the kitchen
  • Fill in necessary checklists and follow SOPs as required
  • Handle all equipment with care and if anything is broken, report it immediately
  • Measuring dish ingredients and portion sizes accurately
  • Work cooperatively with colleagues to complete assigned duties
  • Ensure wet and dry waste is placed in the correct bins
  • Report complaints and/ or any incidents to management/ supervisors promptly, helping to find solutions where possible
  • Be familiar with and adhere to company policies and procedures.
  • ‘Live and breathe’ the ethos of Spier, inspiring a passion for - and sharing knowledge of - sustainable living, great food, wine and hospitality.
  • Maintain a positive work environment through compliance with quality and operational standards and great teamwork.
  • Adhere to the uniform and grooming policy
  • To be aware of and act in accordance with Fire Safety Procedures at all times.
  • Assist where the business requirements are needed and flexible to work within kitchens across the farm

Skills, experience & educational requirements:

  • Literacy and Numeracy essential.
  • Good communication skills – fluency in English necessary.
  • Basic knowledge of Health & Safety and Hygiene Standards.
  • Able to function under pressure and keep calm.
  • Must love working with food.
  • A committed team member, willing to cooperate with others.
  • Flexible and willing to ‘go the extra mile’
  • A vibrant and responsible approach with a cheerful and service-oriented outlook.
  • Highly motivated and focused.
  • At least one year’s experience in a similar kitchen environment
  • Certificate/Diploma in Culinary Arts/ Professional cookery/ Hospitality management.
Executive Sous Chef - Banqueting Kitchen

Examples of duties & responsibilities:

  • Assist Executive Chef in overseeing the banqueting kitchen and hotel kitchen where operational requirements are needed in accordance with Spier’s standards.
  • Create inventive menus by sourcing the freshest ingredients in accordance with Spier’s procurement policies.
  • Control production in line with agreed specifications and sales levels, ensuring food is presented from the kitchen ready for collection timeously.
  • Make certain the kitchen team understands how to achieve food margins, are aware of their responsibilities with regards to dish specifications, recipes and preparation requirements are met.
  • Ensure team members follow all Health and Safety requirements for storage and production, and that temperature, seasoning and flavors are always to specification.
  • Maintain all temperature records, correct food labelling and cleaning rotas, ensuring these are adhered to as required.
  • Plan appropriately and maximise levels of stock for group functions/special events/peak trading times.
  • Monitor and control food costs, stock rotations and stock utilization.
  • Create work schedules to be assigned to all chefs, ensuring they adhere strictly to recipes, waste control and FIFO systems.
  • Manage, track and minimize breakages and ensure efficient OE usage, using daily management checklists and taking appropriate/ remedial action as required.
  • Ensure operating systems are updated with correct pricing and items and manage daily/weekly/monthly stock control procedures.
  • Ensure current team members have training required to work efficiently in a kitchen environment, providing a positive and proactive working environment.
  • Assist where the business requirements are needed
  • Assist in ensuring hygiene targets are met
  • Perform HR related administration and ensure that it is kept up to date and reporting submitted on time
  • Assist in ensuring Food Costs targets are met annually

Skills, experience & educational requirements:

  • At least 5 years’ experience in similar kitchen environments
  • A follower of food trends with a certification in the hospitality industry (or related)
  • Able to work under pressure in a fast-paced environment, with the flexibility to adapt to shifting dynamics
  • Robust interpersonal and communication skills with a hands-on management approach
  • Technology proficient with excellent time management and admin skills
  • Sound financial acumen with proven skill in translating ‘the numbers’ to appropriate action
  • Strong food costing, menu and people development skills
  • Positive proactive approach, with proven success at managing a team
  • A creative and innovative thinker, willing and able to inspire teams with a desire to exceed guest expectations at all times
  • Flexible and willing to ‘go the extra mile’; able to work shifts
Handyman - Facilities

Examples of duties & responsibilities:

  • General maintenance - painting and standards, plumbing, wood working, tiling and paving
  • Minor building works
  • Recording of inspections and admin related tasks
  • Upkeep of buildings and Infrastructure
  • Administrative duties to ensure seamless flow of communication between teams, within own team and relevant departments of work done (or to be scheduled)
  • Help maintain a positive work environment through compliance with quality and operational standards and great teamwork
  • Report complaints and/ or any incidents to management/ supervisors promptly, helping to find solutions where possible
  • Communicate with guests and colleagues professionally and politely at all times
  • ‘Live and breathe’ the ethos of Spier, inspiring a passion for - and sharing knowledge of – Spier and all the services and products we have on offer
  • Be familiar with and adhere to company policies and procedures
  • Follow instructions to ensure safe and smooth running of departments
  • Adherence to all health and safety requirements
  • Ad hoc requests as required, ensuring optimum service delivery

    Skills, experience & educational requirements:

  • Knowledge and basic competencies in woodwork, paving and tiling
  • Knowledge on repairs and functionality of Vinlock door lock
  • Good interpersonal and communication skills; fluent in English; additional languages desirable
  • Time management skills
  • Able to work under pressure in a demanding environment
  • Self-disciplined, able to work without constant supervision and on own directive
  • Friendly and cooperative, able to work well in a team environment and willing to follow instructions
  • Confident and capable in dealing directly with guests and guest requests
  • Able to work shifts
  • Able to work night shifts upon request
  • Always willing to ‘go the extra mile’
  • Practical experience in similar environment advantageous