rules set by the hotel Control food stock and food cost in his section Prepare the daily mis-en-place and sections of requirements, cleanliness, wastage and cost control EDUCATIONAL REQUIREMENTS: Matric Relevant responsible and accountable with high standard and work ethics. Be able to do food costing.
rules set by the hotel Control food stock and food cost in his section Prepare the daily mis-en-place and sections of requirements, cleanliness, wastage and cost control EDUCATIONAL REQUIREMENTS: Matric Relevant responsible and accountable with high standard and work ethics. Be able to do food costing.
maintained in the Banqueting department and agreed costs not exceeded through effective control systems Responsible
maintained in the Banqueting department and agreed costs not exceeded through effective control systems Responsible