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key position in the effective operating of food and beverage operations at our resorts. In discussion plans around how the food and beverage facilities operate. Understanding what the customer wants and how to be able to implement the necessary financial controls and have an integral understanding of the system identify concerns, and correct operating procedures and internal controls to address them.
Your financial en operations and system
With an exceptional knowledge of all kitchens operating processes
the Chef de Partie or Sous Chef in the daily operation and work Work according to the menu specifications 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
closely with the General Manager to oversee daily operations, ensure high standards of guest satisfaction
Responsibilities:
(Broilers) role is to plan, organise lead and control all aspects and duties assigned to him/her in order responsible for: • The planning, organising, leading and control of all aspects and duties assigned to you in order have good administrative skills and ability to control documents. • Must be pro-active and be able to
(Broilers) role is to plan, organise lead and control all aspects and duties assigned to him/her in order responsible for: • The planning, organising, leading and control of all aspects and duties assigned to you in order have good administrative skills and ability to control documents. • Must be pro-active and be able to
enthusiastic Lodge Manager to oversee the day-to-day operations of their lodge, which features chalets, a restaurant and kitchen ordering to ensure
good controls are adhered to.
enthusiastic Lodge Manager to oversee the day-to-day operations of their lodge, which features chalets, a restaurant daily basis and kitchen ordering to ensure good controls are adhered to. Oversee keeping of the grounds
enthusiastic Lodge Manager to oversee the day-to-day operations of their lodge, which features chalets, a restaurant daily basis and kitchen ordering to ensure good controls are adhered to. Oversee keeping of the grounds
(Targets, Revenue, Cleanliness, Stock Take & Control, Marketing, Promotion of Salon & Staff Management