Learnership for Nqf level4 Cape Town Requirements Applicants between 18 – 28 years of age with a disability
HEAD OF DEPARTMENT / MANAGER - CHEF / CATERING MANAGER
EXPERIENCE ESSENTIAL
NELSPRUIT
knowledge and experience is needed as the Head of Department.
The kitchen manager will be responsible
Learnership for Nqf level4 Cape Town Requirements Applicants between 18 – 28 years of age with a disability
/ 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
directed by the department head
Qualification: Completion of COMMIS CHEF APPRENTICESHIP COURSE
Key
that each section of the Accounting and Finance Department is managed efficiently, maximising utilisation and financial documents. Applicable tertiary education and at least 3 years experience in similar position
banquet functions and coordinate with various departments to ensure that everything runs smoothly, from distributing function sheets. Liaising with the G&C department regarding function sheets and ensuring strict expecting Sales & Marketing of the C&B department, partaking in site inspections and taking responsibility profit margins are maintained in the Banqueting department and agreed costs not exceeded through effective complaints & resolving problems in the C&B department Responsible for discipline in all banquet venues
banquet functions and coordinate with various departments to ensure that everything runs smoothly, from distributing function sheets. Liaising with the G&C department regarding function sheets and ensuring strict expecting Sales & Marketing of the C&B department, partaking in site inspections and taking responsibility profit margins are maintained in the Banqueting department and agreed costs not exceeded through effective complaints & resolving problems in the C&B department Responsible for discipline in all banquet venues