Hoedspruit
minimum of 3 years experience as a maintenance technician (mechanical)
Relevant experience and
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Hoedspruit
work with little supervision and track multiple processes KEY ACCOUNTABLE AREAS
Ensure relevant quality controls are in place, adhere to and meet customer
with safety regulations and procedures. Control process to ensure ordering of materials match packing requirements
requirements.Ensure that stock control processes and transactions are in line with systems requirements
best practices.Ensure efficient packing process that optimise the use of resources and achieve
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Hoedspruit
R12 000 Monthly
upon arrival and ensuring a seamless check-in process.
Addressing guest inquiries, requests,
by lodge management.Quality Control and Maintenance:
- Maintaining
public areas, and facilities to ensure they meet quality standards.
Event Coo
administrative duties such as report generation, payroll processing, and inventory management.Maintaining
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Hoedspruit
the highest standards, ensuring consistency and quality in taste and presentation.
Kitchen
ensuring they adhere to recipes, portion sizes, and quality standards.Inventory Management:
with a passion for creating and presenting high-quality dishes.Knowledge of kitchen operations
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Hoedspruit
R10 000
cakes, and breads.
Quality Control:
Hoedspruit
where needed
Must have strong leadership qualitiesMust be very well-spoken and presentableMust
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Hoedspruit
MR Monthly
food preparation and cooking, ensuring that high-quality standards are maintained and all dishes are prepared
fast-paced environment, with a focus on delivering high-quality food and exceptional customer service.
Solid
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Intellistaff
Hoedspruit
food preparation and cooking, ensuring that high-quality standards are maintained and all dishes are prepared
fast-paced environment, with a focus on delivering high-quality food and exceptional customer service. Solid organizational
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Hoedspruit
cts with guests to obtain feedback on product quality and service levels.
Responds to and handles
department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function
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