expectations. Assist the Head Chef in maintaining standards and efficient operations while controlling and guiding service.
Experience
Ordering and Inventory: Assist in managing inventory levels, placing orders for minimize waste and maintain cost control.
Quality Control: Monitor food and beverage transactions.
Event Coordination: Assist in coordinating and overseeing special events, staff, ensuring high-quality customer service, controlling costs, maintaining inventory levels, and upholding
phones (cell phones and IP phones), CCTV, access control, POS, video conference systems, network, workstations verifying completion of scheduled jobs
stationary and Front Office budgets Minimize waste and control resources within your department Managing the Front standards Minimum of 3 years Duty Manager or Assistant Hotel Management experience Previous 5 Hotel experience
stationary and Front Office budgets Minimize waste and control resources within your department Managing the Front standards Minimum of 3 years Duty Manager or Assistant Hotel Management experience Previous 5 Hotel experience
their dynamic team. The successful candidate will assist in expanding our food product offering; we are management skills, in particular cost make up, cost controlling, profit management and financial reporting capabilities
their dynamic team. The successful candidate will assist in expanding our food product offering; we are management skills, in particular cost make up, cost controlling, profit management and financial reporting capabilities
accept/reject criteria. Identifying and managing critical control points (CCPs) within production facilities and Understanding of cold chain management and critical control factors for maintaining food products in their
accept/reject criteria. Identifying and managing critical control points (CCPs) within production facilities and Understanding of cold chain management and critical control factors for maintaining food products in their
through planning, organizing, directing, and controlling the Kitchen operations, teams and administration standard recipe cards whilst maintaining portion control and minimizing waste.