and regularly update / review the VIP structure Training and Development Ensure hotel/operations induction your staff training Monthly tests are issued to staff Ensure regular on-the-job training is taking place senior staff, identifying areas for development and training needs Staff locker monitoring and inventory Chairing
and regularly update / review the VIP structure Training and Development Ensure hotel/operations induction your staff training Monthly tests are issued to staff Ensure regular on-the-job training is taking place senior staff, identifying areas for development and training needs Staff locker monitoring and inventory Chairing
are implemented and maintained. Continuous staff training and development. Housekeeping modules to be developed
are implemented and maintained. Continuous staff training and development. Housekeeping modules to be developed
and sanitation practices. Team Leadership and Training : Lead and supervise kitchen staff, including sous chefs, line cooks, and prep cooks. Provide training and guidance to staff on plant-based cooking techniques
and sanitation practices. Team Leadership and Training : Lead and supervise kitchen staff, including sous chefs, line cooks, and prep cooks. Provide training and guidance to staff on plant-based cooking techniques
efficiently. Learning and Development : Attend training sessions and workshops to improve culinary skills
efficiently. Learning and Development : Attend training sessions and workshops to improve culinary skills
performance appraisals
efficiently. Learning and Development : Attend training sessions and workshops to improve culinary skills