operations. Experience in material management, including managing Job Cards. Experience implementing including 5S. Experience working with quality management systems (e.g., ISO or BRC). Experience managing team team performance to deliver objectives OTIF. Experience handling discipline and grievances in an operations integrity and accountability. Experience maximizing operational efficiencies. Experience working in a food safety skills matrix to identify training needs and gaps. Develop and implement training plans to enhance team members'
Culinary Diploma from a reputable institution Experience is a minimum of 1 year Must be able to run a a hot pass, stock take and food costing experience Job Duties Under the general guidance of the Sous Chef ensure that a courteous and efficient service is provided to the guest in line with the Company's vision
Culinary Diploma from a reputable institution Experience is a minimum of 1 year Must be able to run a a hot pass, stock take and food costing experience Job Duties Under the general guidance of the Sous Chef ensure that a courteous and efficient service is provided to the guest in line with the Company's vision