accurately under pressure; High attention to detail and quality orientation; Strong analytical and problem solving
accurately under pressure; High attention to detail and quality orientation; Strong analytical and problem solving
chef to ensure menu and food are aligned to lodge quality standards and food budgets are being met and monitored
ensuring that cost are minimised without compromising quality and that labour is used as efficiently as possible
strategies. Evaluate and select suppliers based on quality, reliability, price, and service. Negotiate contracts