for stock control, stock distribution and handling. They will be monitoring stock and distribute according areas of responsibility: Administer and control stock. Communicate directly with the supplier and staff
planning menus, training new staff, and recording inventory. The Sous Chef is responsible for planning and kitchen staff is wearing the correct uniform Inventory and Costing Management Identify ways to reduce with menu planning, inventory, and management of supplies. Monitoring inventory and only purchasing supplies administrator and head chef Ensure stock levels are sufficient and new stock is ordered timeously following
and hygiene standards.
Accommodation
to hire a Wine Expect for well-known Liquor Distribution Company based in Gauteng Pretoria Responsibilities do not meet all the requirements Should you not receive any feedback within 2 weeks after the closing date
area Supply management of kitchen and bathroom stock Order kitchen and bathroom supplies Management of you do not meet the requirements Should you not receive any feedback regarding your application within
coordination of food and beverage service Manage inventory and stock levels of front of house supplies, such as specific advert is given. If no confirmation is received, you must verify with Kontak Recruitment. The
including reservations, staff scheduling, and inventory control.
recommendations 4) Restock and replenish bar inventory and supplies 5) Stay guest focused and nurture
will manage all stock and purchasing. Main duties will include stock control and all stock related administration Applicants must be skilled in liquor and food stock control. Experience in a multi bar, kitchen venue