Assistant Cost Analyst Jobs in South Africa - Page 5
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Catering / hospitality
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Demi Chef De Partie Rdt.k.dcdp.24052024 Market Related
Globevest Placements Ltd.
Pretoria
rules set by the hotel Control food stock and food cost in his section Prepare the daily mis-en-place and sections of requirements, cleanliness, wastage and cost control EDUCATIONAL REQUIREMENTS: Matric Relevant Adhering to correct hygiene principles Assist with food stock counts Assist with OE stock counts Strong leadership high standard and work ethics. Be able to do food costing.
share this job on whatsappSenior Sous Chef
Hazyview
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- Assist the Executive Chef in menu planning, recipe development, and food costing, ensuring staff, including sous chefs, cooks, and kitchen assistants, providing guidance, training, and support as adequate stock levels while minimizing waste and cost.
- Monitor kitchen equipment and facilities teamwork, and professional development.
- Assist in the recruitment, training, and performance evaluation
Senior Sous Chef
Hazyview
18000 environment.
- Assist the Executive Chef in co-coordinating and supervising achieve maximum guest satisfaction.
- To assist in increasing profitability, achieving the budgeted
Senior Sous Chef (live-out)
South Africa
with Q-pro or similar audit systems
Banqueting Manager
George
times;
Cook Somerset West
Helderberg PersonnelSomerset West
from you Requirements include: Kitchen Leadership Assist in the creation of menus Supervise and coordinate team to ensure best quality of ingredients, most cost-effective ingredients and efficient use of ingredients ingredients Provide input on budgeting and cost-control measures Food Preparation Oversee and participate meals according to recipes, methods and yields Assisting with new Recipes and Product Development Inventory any repairs or replacements required General Assisting with any other reasonable kitchen related tasks
Cook
Helderberg PersonnelSomerset West
from you Requirements include: Kitchen Leadership Assist in the creation of menus Supervise and coordinate team to ensure best quality of ingredients, most cost-effective ingredients and efficient use of ingredients ingredients Provide input on budgeting and cost-control measures Food Preparation Oversee and participate meals according to recipes, methods and yields Assisting with new Recipes and Product Development Inventory any repairs or replacements required General Assisting with any other reasonable kitchen related tasks
Deputy General Manager Magaliesburg
Kontak RecruitmentSouth Africa
Gauteng R30K - R40K inspire a diverse team. Duties and Responsibilities: Assist the General Manager in the daily operations, including staff skills and ensure continuous improvement. Assist in budget preparation and monitor financial performance performance, working to achieve revenue and cost control targets. Oversee maintenance, ensuring the lodge specific niche fields. We regret that we are unable to assist in any fields outside of this scope. Fields can link: Advert is not tied to Kontak Recruitment. We assist in the employment process ONLY. Applicant Responsibility:
Deputy General Manager (hospitality) (jb4446) Gauteng R30k - R40k
Kontak RecruitmentSouth Africa
Gauteng R30K - R40K inspire a diverse team. Duties and Responsibilities: Assist the General Manager in the daily operations, including staff skills and ensure continuous improvement. Assist in budget preparation and monitor financial performance performance, working to achieve revenue and cost control targets. Oversee maintenance, ensuring the lodge specific niche fields. We regret that we are unable to assist in any fields outside of this scope. Fields can link: Advert is not tied to Kontak Recruitment. We assist in the employment process ONLY. Applicant Responsibility:
Chef Bela Bela
Kempston RecruitmentBela-Bela
staff, including cooks and any other culinary assistants. Train and develop team members in culinary skills promptly and effectively. Inventory Management and Cost Control: Manage inventory levels of food and supplies with suppliers for timely deliveries. Control food costs by tracking expenses, calculating portion sizes and cost analysis. Adhere to portion control and standard recipes to maintain desired food cost percentage
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