or bar areas
and who have a good track record as a skilled bartender will be considered for the position. R8000.00
sales. Menu Costings. Implementing and training of waiter staff, chefs and Duty managers. Supplier checks
sales. Menu Costings. Implementing and training of waiter staff, chefs and Duty managers. Supplier checks
responsibilities of the lodge (The successful candidate would need to manage 4 staff members (2 ladies for the lodge the Game Farm and the neighbouring Lodge (when needed) within the Welgevonden Game Reserve with the Big Farm is self-catering so the candidate will not need to host Guests unless invited by the Guests.
responsibilities of the lodge (The successful candidate would need to manage 4 staff members (2 ladies for the lodge at the Game Farm and Sister property Lodge (when needed) within the Welgevonden Game Reserve with the Big Lodge is self-catering so the candidate will not need to host Guests unless invited by the Guests. Although appropriately qualified successful candidate will be needed for two week assignments to assist at the sister house that is semi-furnished with basic crockery if needed.) Meals: Food allowance of up to R1500 per person
responsibilities of the lodge (The successful candidate would need to manage 4 staff members (2 ladies for the lodge at the Game Farm and Sister property Lodge (when needed) within the Welgevonden Game Reserve with the Big Lodge is self-catering so the candidate will not need to host Guests unless invited by the Guests. Although appropriately qualified successful candidate will be needed for two week assignments to assist at the sister house that is semi-furnished with basic crockery if needed.) Meals: Food allowance of up to R1500 per person
Executive Chef needed for new upmarket modern Indian Restaurant opening in Groenkloof Pretoria. Looking Only experienced candidates with good references need to apply. Experience in menu planning and food development
responsibilities of the lodge (The successful candidate would need to manage 4 staff members, check on the guests to Reserve.
service offered to guests.
As Head chef will need to deeply understand the strategic placement of design a menu and kitchen offering which meets the needs of this offering in all respects covering the menu necessary characteristic.
A Head chef will need strong people skills as you will be expected to the kitchen from start to finish. Balancing the needs to the business and that of the team will be important appropriate actions. Understanding customers’ needs and what needs to be done to meet these.
Key