Careers

For more details please contact us for the full job description or send your resume and application letter to right away to: [email protected]

Key Responsibilities:

• Accounting Management: Maintain accurate financial administration, ensuring compliance with internal policies.
• Year-End Financial Closings: Independently manage year-end closings, ensuring accuracy and adherence to accounting standards.
• Draft Annual Reports: Prepare draft annual financial reports to assist in providing a clear financial overview of the hotel’s operations.
• Support Operations: Work with other team members on various accounting and administrative tasks to support hotel operations.
• Audit Assistance: Assist in audit processes, ensuring compliance with regulations and best practices.

Required Skills & Qualifications:

• A Bachelor’s degree in Business Administration (HBO) or Associate’s level (MBO) with substantial experience in year-end closings.
• Solid understanding of financial reporting and accounting principles.
• Strong proficiency in accounting software (QuickBooks) and Microsoft Office applications.
• Critical thinking skills and a proactive approach to taking initiative in improving administrative processes.
• Audit experience is a plus, especially in a hospitality setting.
• Excellent communication skills in Dutch and English, both written and spoken, to handle client interactions and internal communications.
• A collaborative attitude, combined with the ability to work independently and manage deadlines.
• Accounting experience within the Food & Beverage industry is a plus

This is a great opportunity to be part of a dedicated team in a unique boutique hotel setting, contributing to the overall guest experience by ensuring the financial and administrative processes run smoothly. If you meet the qualifications and are ready for an exciting challenge, we encourage you to apply!

Cook Duties and Responsibilities: 

• Provide the highest and most efficient level of hospitality service to the hotel guests.  

• Prepare food items according to designated recipes and quality standards  

• Ensure knowledge of menu and all food products  

• Able to organize the assigned work area and efficiently put away orders.  

• Able to prepare food within recommended time frames  to meet guest expectations.  

• Able to operate kitchen equipment like braising pan, baking ovens, stove, grills and microwaves.  

• Able to produce a quality product in a timely manner and efficient manner for our guests.  

• Responsible to maintain cleanliness, sanitation in the kitchen.  

• Responsible for preparing and cooking all good items by the recipe and to specification.  

• Prepare ingredients for cooking, including portioning, chopping, and storing food. 

• Prepare all menu items by strictly following recipes and yield guide.  

• Cook food according to recipes, quality standards, presentation standards and food preparation checklist.  

• Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.  

• Slices, grind and cooks ‘meat and vegetables using a full range of cooking methods.  

• Wash and peel fresh fruits,  vegetables and also able to weigh, measure  and mix ingredients in correction portions.  

• Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.  

• Set- up the station with par stocks of menu items, and prepare the dishes designated for that station.  

• Visually inspect all food sent from kitchen 

• Check supplies and prep lists and ensure all items are prepped in a timely fashion.  

• Replenishes service lines as needed and restocks and prepares the workstation for the next shift.  

• Ensures that all products are stored properly in the correct location at the appropriate levels at all times.  

• Use excess food items for use in daily specials.  

• Keep work area at all times in hygienic conditions according to the rules set by the hotel and HACCP 

• Communicate any assistance needed during busy periods and report any incidents to management to ensure optimum service to guests.  

• Serve food in proper portions on to correct serving plates.  

• As a cook, you are also expected to comply with the conditions of the food hygiene policies.  

• Accepting store deliveries.  

• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.  

• Control food stock and food cost in kitchen.  

• Cook food and prepare top-quality menu items in a timely manner.  

• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.  

• Ensure and prepare mise-in-place the restaurant breakfast, lunch and dinner 

• Operate kitchen equipment safely and responsibly. 

• Prepare requisitions for supplies and food items, as needed.  

• Follow schedules for the Kitchen  

Qualities: 

• Great teamwork skills 

• Attention to detail  

• Positive outlook and outgoing personality  

• Responsibility  

• Creativity  

• A person who enjoys working in a lively, fast-paced environment, someone who lives his hobby and is passionate about cooking and food.  

• Good communication skills  

• Eye for detail  

Education:  

High school education or diploma in culinary is a plus. Basic computer skills and familiar with inventory systems is a plus.