performance indicators (KPIs) related to sales, service, quality, and profitability, taking corrective actions as
costs, and optimize stock levels.Quality Assurance and Compliance:
commitment to the bottom line without compromising quality. Responsibilities / Duties: Good knowledge on POS staff, chefs and Duty managers. Supplier checks, quality of products. Wastage control measures etc. Work efficiency at all levels without compromising quality. Develop and implement proactive solutions and
commitment to the bottom line without compromising quality. Responsibilities / Duties: Good knowledge on POS staff, chefs and Duty managers. Supplier checks, quality of products. Wastage control measures etc. Work efficiency at all levels without compromising quality. Develop and implement proactive solutions and
Cape Town.
Reporting to: Quality Assurance Manager
Position
Coordinator who will be responsible for assisting the Quality Assurance Manager in ensuring that the company
optimizing portion sizes. Quality Control Consistency: Maintain consistent quality and presentation of sushi making, with a demonstrated ability to produce high-quality sushi. Proficiency in traditional and modern sushi
making, with a demonstrated ability to produce high-quality sushi.
Quality Control
sensory evaluations and product testing to ensure quality and consistency Monitor market trends and competitor Ensure compliance with food safety regulations and quality standards Manage project timelines and budgets Strong understanding of food safety regulations and quality standards Experience conducting market research
sensory evaluations and product testing to ensure quality and consistency Monitor market trends and competitor Ensure compliance with food safety regulations and quality standards Manage project timelines and budgets Strong understanding of food safety regulations and quality standards Experience conducting market research
optimizing portion sizes. Quality Control Consistency: Maintain consistent quality and presentation of sushi making, with a demonstrated ability to produce high-quality sushi. Proficiency in traditional and modern sushi
favourable interaction Menu design meets standard quality, colour, texture and presentation requirements required budgeted costs Hygiene, food safety and quality standards are met Non-conformances are appropriately bases and other ingredients, the required type, quality and quantity of ingredients is selected Given a confectionery and bakery ingredients the required type, quality and quantity is selected Given a range of confectionery desserts, the appropriate ingredients of the type, quality and quantity required by recipe specifications