Anona Sunset Boutique

Head Mixologist / Beverage Manager
- 3–5 years experience in Mixology / Beverage Management
- Creative in cocktail & signature drink development
-Strong leadership and team management skills
-Good knowledge of spirits, wines & beverage trends.
-Good command of English; additional languages are a plus.
-Good knowledge of hygiene and food safety standards.
-Strong customer service and communication skills.

-Minimum 2–3 years of experience as a Duty Manager, Front Office Supervisor, or Assistant Front Office Manager in a hotel.
-Proficient in using the Comanche Hotel Management System.
-Strong leadership skills with the ability to manage teams and resolve operational issues effectively.
-Excellent guest service and complaint-handling skills.
-Good command of spoken and written English. Additional language skills are an advantage.
-Strong communication and coordination skills with the ability to work effectively across departments.
-Able to work on rotating shifts, weekends, and public holidays.
-Professional appearance, responsible, and service-minded.
-Good understanding of hotel operations and service standards.

Previous experience in hotel housekeeping is an advantage
Hardworking, patient, and responsible
Service-minded with good teamwork skills
Physically fit and able to perform manual work
Honest, neat, and well-organized
Able to work shifts and on public holidays
Basic knowledge of safety procedures and chemical usage is an advantage

Chef De Partie
-Proven experience as a Chef de Partie or in a similar role in a professional kitchen.
-Strong culinary skills with knowledge of various cooking methods, ingredients, and kitchen equipment.
-Ability to supervise and train junior staff (Commis, Demi Chef).
-Excellent understanding of food hygiene, safety, and sanitation standards.
-Strong organizational and time management skills.
-Ability to work under pressure and deliver high-quality dishes consistently.
-Team player with good communication and leadership skills.
-Flexibility to work shifts, weekends, and public holidays as required.
-Culinary degree or professional certification is an advantage.
-Passion for food, creativity, and attention to detail.

-Proven experience as a Chef de Cuisine, Sous Chef, or Chef in a hotel or reputable restaurant.
-Strong knowledge and skills in food preparation, cooking techniques, and food quality control.
-Ability to plan menus and control Food Cost effectively.
-Good knowledge of HACCP, Food Safety, and food hygiene standards.
-Strong leadership and team management skills with the ability to lead kitchen operations effectively.
-Creative and passionate about developing new menus and food concepts.
-Able to work well under pressure and handle operational challenges.
-Responsible, organized, and a strong team player.
-Previous experience in a hotel or resort is highly preferred.