Management: Manage budgets, forecast sales, and control expenses. Monitor financial performance and implement strategies to achieve financial targets. Inventory Control: Oversee inventory management, including ordering
Kitchen management Managing 15 plus kitchen staff Controls Supervising food prep and cooking Maintaining is essential Strong leadership experience Food controls Strong on orders Proven work experience as a Kitchen
condition according to the rules set by the hotel Control food stock and food cost in his section Prepare of requirements, cleanliness, wastage and cost control EDUCATIONAL REQUIREMENTS: Matric Relevant Culinary
Management: Manage budgets, forecast sales, and control expenses. Monitor financial performance and implement strategies to achieve financial targets. Inventory Control: Oversee inventory management, including ordering
chefs, servers, and kitchen personnel. Quality Control: Ensuring that the food and service meet quality ensure ingredients are available and costs are controlled. Financial Management: Handling finances, including
chefs, servers, and kitchen personnel. Quality Control: Ensuring that the food and service meet quality ensure ingredients are available and costs are controlled. Financial Management: Handling finances, including
implement Area Bench Plan Ensure reporting and control compliance Oversee prompt and appropriate resolution achievement of clear restaurant goals Manage controllable and variable expenses Period business reviews
implement Area Bench Plan Ensure reporting and control compliance Oversee prompt and appropriate resolution achievement of clear restaurant goals Manage controllable and variable expenses Period business reviews
OUTPUTS
with experience in budget management and cost control Own transportation is essential Basic computer