efficient operation of the kitchen.
efficient operation of the kitchen. Maintain a clean, organized, and well-equipped kitchen environment Sous Chef or senior line cook in a high-volume restaurant or catering operation. Tertiary Education in regulations, with a commitment to maintaining a clean and hygienic kitchen environment. Flexibility to
maintain stringent cleaning measures. This includes daily weekly and monthly cleaning as well as stock required in 5 star hotels, lodge or at a busy restaurant
Sous Chef or senior line cook in a reputable restaurant, hotel, or lodge setting.
shopping advice and recommendations to customers. Cleaning and rearranging the store after-hours. Performing other team members to keep the sales floor area clean and organized at all times. Requirements: Having
amenities.
that staff are adhering to cleaning roster and that kitchen is being cleaned properly.
during safari activities.
being used safety and correctly and that it is cleaned and maintained.