condition according to the rules set by the hotel Control food stock and food cost in his section Prepare of requirements, cleanliness, wastage and cost control EDUCATIONAL REQUIREMENTS: Matric Relevant Culinary
Manager are also responsible for managing budgets, controlling Beverage and Operation Equipment stock, and ensuring and agreed costs not exceeded through effective control systems Responsible for management of all staff in the C&B department Responsible for daily control of all operating equipment, beverage stocks, linen
Manager are also responsible for managing budgets, controlling Beverage and Operation Equipment stock, and ensuring and agreed costs not exceeded through effective control systems Responsible for management of all staff in the C&B department Responsible for daily control of all operating equipment, beverage stocks, linen