understanding of HACCP. Desirable Education and experience: Relevant tertiary qualification in food and Minimum 3 Years of experience of progressive/kitchen management is compulsory. Experience working within High Volume, complex food service operations experience is highly desirable. Knowledge, Skills, and Competencies:
Gr 12 completed 2 years experience working in butchery cutting, preparing and portions of meat Sound
Gr 12 completed 2 years experience working in butchery cutting, preparing and portions of meat Sound