thereby ensuring maximum room revenue for the Hotel.
As one of the Rooms Division Departments, we by being passionate about service, flexible, operating with integrity, and fostering a culture of acknowledgement and recognition amongst ourselves. We strive to operate a cost-effective department by maximising sales
the Chef de Partie or Sous Chef in the daily operation and work Work according to the menu specifications 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
the Chef de Partie or Sous Chef in the daily operation and work Work according to the menu specifications 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
R esponsible for budgets, statements, quality control, staffing, training, work assignments and time
R esponsible for budgets, statements, quality control, staffing, training, work assignments and time