reporting of issues as they arise. Assess quality control and adhere to hotels service standards. Carry out ensuring deadlines are met. Ability to assess quality control and adhere to service standards Ability to clearly on approach Assist the HOD with Menu Planning, controls and implementation Knowledge of all kitchen hygiene
reporting of issues as they arise. Assess quality control and adhere to hotels service standards. Carry out ensuring deadlines are met. Ability to assess quality control and adhere to service standards Ability to clearly on approach Assist the HOD with Menu Planning, controls and implementation Knowledge of all kitchen hygiene
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following FIFO, ensuring stock is rotated and controlled; Maintain proper inventory, including all consumables storing of deliveries; Monitoring portion and waste control to maintain profit margins; Ensure that the preparation
following FIFO, ensuring stock is rotated and controlled; Maintain proper inventory, including all consumables storing of deliveries; Monitoring portion and waste control to maintain profit margins; Ensure that the preparation
fifteen minutes prior to the posted opening time. Control costs: food, labour and other expenses. Be on the
fifteen minutes before the posted opening time. Control costs: food, labor, and other expenses. Be on the
fifteen minutes prior to the posted opening time. Control costs: food, labour and other expenses. Be on the
fifteen minutes before the posted opening time. Control costs: food, labor, and other expenses. Be on the
training skills. Duties will also include stock control, opening & closing procedures. Salary 14 –