/ Manager to run the catering department Description HEAD OF DEPARTMENT / MANAGER - CHEF / CATERING MANAGER knowledge and experience is needed as the Head of Department. The kitchen manager will be responsible for Inventory control - Food quality and consistency - Health & Safety standards - Staff management, training
/ Manager to run the catering department Description HEAD OF DEPARTMENT / MANAGER - CHEF / CATERING MANAGER knowledge and experience is needed as the Head of Department. The kitchen manager will be responsible for Inventory control - Food quality and consistency - Health & Safety standards - Staff management, training
senior sous chef provides a service to the kitchen department. The senior sous chef is fully responsible for skills. - The ability to implement and maintain health and hygiene procedures. - Knowledge of safety procedures
adherence to all relevant food safety, security and health and safety policies, processes and procedures ensuring experience at a CDP level Hold a current food handler health card or HACCP/Food Safety certificate Competencies
adherence to all relevant food safety, security and health and safety policies, processes and procedures ensuring experience at a CDP level Hold a current food handler health card or HACCP/Food Safety certificate Competencies
- Minimizing breakage. - Implement and maintain Health and Safety procedures. - Strategic management of
arrivals and departures with Lodge Team and various departments Maintaining a High Service ethic and standard
goals of the company in terms of the guiding department, by planning and implementing Strategic Management