and sanitation practices. Team Leadership and Training : Lead and supervise kitchen staff, including sous chefs, line cooks, and prep cooks. Provide training and guidance to staff on plant-based cooking techniques
nce to all company practices
charge of kitchen stock takes
exceptional leadership skills, be a mentor and be able to train the junior kitchen staff
familiarity with the Listener program is a plus, though training will be provided. Residency near Wadeville/Germiston
before and during prime operation hours
familiarity with the Listener program is a plus, though training will be provided. Residency near Wadeville/Germiston
attention levels are maintained
attention levels are maintained Management and training of the lodge staff in line with the company standard
the hotel as a whole