ENGLISH
2. LODGE MANAGER
* Hospitality Management Diploma or
equivalent
* Understanding of Financial Management principles and
experience with Budgeting
and Supplies
suppliers to ensure availability and freshness. Manage costs by minimizing waste, utilizing ingredients retail display, ensuring they are attractively and securely packaged to maintain freshness. Please do not suppliers to ensure availability and freshness. Manage costs by minimizing waste, utilizing ingredients retail display, ensuring they are attractively and securely packaged to maintain freshness. 5-10 years of
suppliers to ensure availability and freshness. Manage costs by minimizing waste, utilizing ingredients retail display, ensuring they are attractively and securely packaged to maintain freshness. Please do not suppliers to ensure availability and freshness. Manage costs by minimizing waste, utilizing ingredients retail display, ensuring they are attractively and securely packaged to maintain freshness. 5-10 years of
HEAD OF DEPARTMENT / MANAGER - CHEF / CATERING MANAGER
EXPERIENCE ESSENTIAL
NELSPRUIT
needed as the Head of Department.
The kitchen manager will be responsible for all aspects of the daily
/>- Health & Safety standards
- Staff management, training, and development,
- Budgets, costs
requires a Chef / Manager to run the catering department Description HEAD OF DEPARTMENT / MANAGER - CHEF / CATERING CATERING MANAGER EXPERIENCE ESSENTIAL NELSPRUIT A highly organized, result driven person with strong needed as the Head of Department. The kitchen manager will be responsible for all aspects of the daily consistency - Health & Safety standards - Staff management, training, and development, - Budgets, costs
requires a Chef / Manager to run the catering department Description HEAD OF DEPARTMENT / MANAGER - CHEF / CATERING CATERING MANAGER EXPERIENCE ESSENTIAL NELSPRUIT A highly organized, result driven person with strong needed as the Head of Department. The kitchen manager will be responsible for all aspects of the daily consistency - Health & Safety standards - Staff management, training, and development, - Budgets, costs
Awareness of dietaries.
- Ability to train and manage staff.
- A clear understanding of labour
the kitchen area