Candidates must have 3 years kitchen management/chef experience in a Restaurant environment. Must have all round cooking and food management skills. Must be skilled in all sections of the kitchen. Main duties costing and handing off all kitchen administration. Ability to lead a kitchen brigade essential. Successful Successful applicant must be able to open and set up a kitchen for service. Looking for someone who is well spoken health and safety procedures. The post Sous Chef / Kitchen Manager appeared first on freerecruit.co.za .
distributor that specializes in supplying high-quality cooking oils, that cater to both the hospitality and retail possess a strong understanding of high-quality cooking oils and have a proven track record in sales and
polishing, vacuuming, and sweeping as needed Clean kitchen utensils and equipment Manage stock levels of cleaning
office staff Evaluate and manage staff performance Resolve disputes and grievances Keep staff attendance and professional staff Prepare paperwork for hires, terminations and maintain staff files Organize orientation training of new staff members Coach, mentor and discipline office staff Manage staff leave schedules
effectively with different cultures. Preparations of Staff ID Cards. Updating the employees directories (drivers employee inductions in Liaison with HR. Managing Staff Bus. Improve and maintain personnel files – filling filling system. Lunch and breakfast for staff Health, Safety, Environment and Quality Actively support the the personal employees’ documentations. Prepare Staff Leave and Loan applications, follow through the
Supervises information technology (IT) support staff; oversees computer system and software maintenance component vendors ● Oversees IT support department staff, including education, training, and call centre departmental budget and tracks spending on equipment and staff ● Develops and maintains emergency plans to address
health, safety, food and environmental standards • Staff shall adhere to all Food Safety Policies and PRP’s enforce all food safety requirements at all times • Staff shall adhere to Health, Safety & Environmental at all times • Visitor and Contractor Policy – staff shall ensure that visitors or contractors entering drink inside the facility • Code of Practice – staff shall maintain high levels of personal hygiene in code of conduct • Handwashing Procedure – Ensuring staff are cleaning and sanitizing hands efficiently before
profit/financial control. Coordinates, directs and manages the staff and everyday hotel operations to achieve profitability
strong relationships with retail store managers, staff, and key stakeholders to ensure cooperation and or providing product knowledge support to store staff. Sales Analysis: Analyze sales data and performance
ambulances/vehicles. Render assistance to nursing staff with the transfer of patients to beds/trolleys and