hiring, evaluating and disciplining kitchen personnel as appropriate. Provide orientation of company knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective and procedures. Oversee the training of kitchen personnel in safe operation of all kitchen equipment and and utensils. Responsible for training kitchen personnel in cleanliness and sanitation practices. Responsible clearly with managers, kitchen and dining room personnel and guests. Be able to work in a standing position
the cultivation of vegetables. Management of personnel, equipment, land, production inputs and finance
the cultivation of vegetables. Management of personnel, equipment, land, production inputs and finance
inventory scheduling. Arranging the transport of personnel. Optimizing all logistics resources. The suitable
inventory scheduling. Arranging the transport of personnel. Optimizing all logistics resources. The suitable
Globalgap standards. The optimal management of personnel, equipment, processes, and finances for maximum
being carried out in the plant. Manage plant personnel as such as to create opportunities for their development best effort for the plant activities. Structure personnel, fleet and Technology Services to support and
instrumentation usage and safety protocols to relevant personnel. Collaborate with cross-functional teams to identify
policies and procedures in terms of workflow and personnel Any other duties as requested by management from
timelines and following up with key responsible personnel. Qualifications/Experience Required: Formal qualification