General Management experience in business unit operations, Finance, Human Resources - staff management strategies and policies that are consistent with internal and external needs Consultant: Edna Anderhold
presentation and standards across the kitchen operations with the aim of maximising the revenue potential Stakeholders internally at a unit and Group level Manage and allocate people and operational resources Align and hygiene; and cost of sales across culinary operations Culinary Governance & Standards Oversee Kitchen unit level Integrates Group standards into Unit Operations Align practices with new legislative compliance stock-takes Participate in operating equipment counts Work with internal stakeholders (F&B, maintenance
presentation and standards across the kitchen operations with the aim of maximising the revenue potential Stakeholders internally at a unit and Group level Manage and allocate people and operational resources Align and hygiene; and cost of sales across culinary operations Culinary Governance & Standards Oversee Kitchen unit level Integrates Group standards into Unit Operations Align practices with new legislative compliance stock-takes Participate in operating equipment counts Work with internal stakeholders (F&B, maintenance
Oversee and manage all aspects of the kitchen operations, including food preparation, cooking, plating kitchen policies and procedures to ensure smooth operations, cleanliness, and efficiency. · Coordinate with maintain proper stock levels to support daily operations · Collaborate with the executive chef and culinary regulations and best practices. · Monitor kitchen operations to ensure compliance with sanitation and cleanliness track record of successfully managing kitchen operations, leading a team, and delivering exceptional food
Oversee and manage all aspects of the kitchen operations, including food preparation, cooking, plating kitchen policies and procedures to ensure smooth operations, cleanliness, and efficiency. · Coordinate with maintain proper stock levels to support daily operations · Collaborate with the executive chef and culinary regulations and best practices. · Monitor kitchen operations to ensure compliance with sanitation and cleanliness track record of successfully managing kitchen operations, leading a team, and delivering exceptional food
cost effective food production standards and operational efficiencies.
The ideal candidate
candidate have a 3 year Chefs Diploma through an internationally recognised institution with at least 6 years
purchasing for all the food operations within establishments to ensure efficient operation;
purchasing goods, materials, and services to meet our operational needs while ensuring the best price, quality administrative functions, contributing to the seamless operation of our luxury hotel.
What We Offer:
Key Responsibilities ensuring high quality
We also offer growth opportunities through internal programs, traineeships, study loans, and professional role will be to direct and oversee all hotel operations during the night shift to ensure guest satisfaction from a recognised South African or International Educational Institution. You have 5 strong room division and food and beverage operational background with experience in leading
in a very remote area Ability to deal with international guests Good computer literacy Attention to detail ability and communication skills A hardworking, co-operative manner Exceptional Food and Beverage knowledge within the food and lodge industries, as well as international trends in hospitality Please consider your application
in a very remote area Ability to deal with international guests Good computer literacy Attention to detail ability and communication skills A hardworking, co-operative manner Exceptional Food and Beverage knowledge within the food and lodge industries, as well as international trends in hospitality Please consider your application