(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
food, packaging, and labor costs as well as controllable expenditure to ensure that these are in line develops, and promotes restaurant staff in consultation with Area / Regional manager.
Planning, organising, leading and controlling all aspects and duties assigned to you in order to achieve for : • The planning, organising, leading and control of all aspects and duties assigned to you in order
Planning, organising, leading and controlling all aspects and duties assigned to you in order to achieve for : • The planning, organising, leading and control of all aspects and duties assigned to you in order
Chef de Cuisine.
creating, implementing, and maintaining written control documents and training manuals.
Team Leader Responsible for the supervison and Control of the deboning process Manging production, food
presentation. Maintain consistent quality and portion control. Train and mentor kitchen staff in proper cooking all aspects of the kitchen, including inventory control, ordering supplies, and monitoring kitchen equipment regular inspections to ensure compliance. Cost Control: Monitor food costs and labor expenses to meet savings without compromising food quality. Quality Control: Taste and inspect dishes before they are served