and hygiene. Key Responsibilities: Supervise and train housekeeping staff to ensure consistent quality regulations and standards. Create and implement training programs to continuously improve housekeeping management skills. Knowledge of cleaning procedures, chemicals, and equipment. Ability to work effectively under
and hygiene. Key Responsibilities: Supervise and train housekeeping staff to ensure consistent quality regulations and standards. Create and implement training programs to continuously improve housekeeping management skills. Knowledge of cleaning procedures, chemicals, and equipment. Ability to work effectively under
and wiping counters
managing a diverse team of staff. Experience in staff training, performance management, and team development systems (PMS), booking engines, and point-of-sale (POS) systems is beneficial. Training in relevant software
SHE management culture and ensure all staff are trained in these standards. Identify any risks to the business housekeeping, including linen inventory, cleaning chemicals, and amenities. Oversee the cleaning, storage
SHE management culture and ensure all staff are trained in these standards. Identify any risks to the business housekeeping, including linen inventory, cleaning chemicals, and amenities. Oversee the cleaning, storage
Position
chef Staff raining Provide constant on –the –job training and coaching to all the staff in the department department Assist Sous chef with on the job training and classroom training for all kitchen and related food department department Personally conduct key training, attend behavioral and vocational training in own and related work areas his section and reporting to Sous chef Manual training for junior staff in his section Records of cooking
chef Staff raining Provide constant on –the –job training and coaching to all the staff in the department department Assist Sous chef with on the job training and classroom training for all kitchen and related food department department Personally conduct key training, attend behavioral and vocational training in own and related work areas his section and reporting to Sous chef Manual training for junior staff in his section Records of cooking
requirements: