management of the kitchen under the Head Chef and Senior Sous Chef, in line with Standard of Excellence management of food to reduce waste, such as portion control and stock rotation. - Handover responsibilities
matters Key Responsibility Areas Financial and cost control management. Advise Plant Management on all financial made. Ensuring and checking adherence of internal control processes. Competencies Analytical thinking and
requirements. Assurance of continuous quality control measures. Report any equipment failure and maintenance resources with internal departments. Effective control of all employee relations, disciplinary, grievance
daily operation including: -Ordering and Inventory control - Food quality and consistency - Health & Safety development, - Budgets, costs, portioning, and waste control - Creation & development of new items This
life cycle planning & implementation Skills:- Senior Consultant / Client QS position held in private
life cycle planning & implementation Skills:- Senior Consultant / Client QS position held in private
admin, including Guest billing and Lodge Stock controls, procurement, and Room checks to ensure housekeeping procedures in line with company Assist in stock control and monthly stock reporting for ALL Assist in managing
service excellence. As per the organogram, take full control and responsibility of the staff reporting to you
calculation of effort and cost. Experience as a senior technical resource, specialist, or architect. Experience
possible Position requirements: You must have a senior certificate Relevant tertiary qualification; diploma/degree