/ 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
Large Butchery looking for Team Leader for Production Must have 5 years similar exp Must be a blockman Matric Food Safety
/ 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
supervising staff and coordinating with various departments in line with company requirements. Minimum requirements Manager will be required A certificate in First Aid, Fire Fighting and/or Health and Safety would be advantageous feedback. Communicating occupancy changes to all departments. Providing training on Front Office Procedures and controlling resources within the assigned department. Managing the Front Office floats (reception
supervising staff and coordinating with various departments in line with company requirements. Minimum requirements Manager will be required A certificate in First Aid, Fire Fighting and/or Health and Safety would be advantageous feedback. Communicating occupancy changes to all departments. Providing training on Front Office Procedures and controlling resources within the assigned department. Managing the Front Office floats (reception
goals of the company in terms of the guiding department, by planning and implementing Strategic Management SAPS competency. Valid Driver's License and PDP. Fire boss skills will be an advantage. 4x4 Driving skills
will have communications with all Hotel Heads of Department. Duties and Responsibilities: Carry out Duty bar/restaurant/banqueting departments in conjunction with the Heads of Department. To ensure the security on supervisory responsibilities in specific departments as required. To assist the Operations Manager obligations in relation to Health & Safety, Fire Safety and to ensure that risk assessments are carried
will have communications with all Hotel Heads of Department. Duties and Responsibilities: Carry out Duty bar/restaurant/banqueting departments in conjunction with the Heads of Department. To ensure the security on supervisory responsibilities in specific departments as required. To assist the Operations Manager obligations in relation to Health & Safety, Fire Safety and to ensure that risk assessments are carried
day-to-day operations of the meat department Supervising department staff, set up work schedules and assign recommendations Organizing staff safety programs and department sanitation procedures Monitoring food safety day-to-day operations of the meat department . Supervising department staff, set up work schedules and
day-to-day operations of the meat department Supervising department staff, set up work schedules and assign recommendations Organizing staff safety programs and department sanitation procedures Monitoring food safety day-to-day operations of the meat department . Supervising department staff, set up work schedules and