Status StaffingStellenbosch
hygiene and safety requirements Control quality, quantity and cost price of all dishes prepared in the area
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Stellenbosch
dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
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South Africa
TBC
other cooking equipment
Change ingredient quantities based on production needsManage supplies
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South Africa
TBC
other cooking equipment
Change ingredient quantities based on production needsManage supplies
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Stellenbosch
dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
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Stellenbosch
safety requirements;
Control quality, quantity and cost price of all dishes prepared in the area
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Camps Bay
maintained
Ensure goods are received in the quantity and quality according to the agreed priceTo
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Limpopo
R16,000-R40,000
e:
In Good Company HospitalityPort Elizabeth
purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. Estimate food
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FreerecruitSouth Africa
local procedures, and quality of product. HC construction – Assisting the General Manager in maintaining
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