Candidate Requirements:
experience in a Sous chef position in a formal Restaurant / Hotel.
Provide strong leadership and guidance to all lodge staff, fostering a positive and cohesive team environment
Butchery, Bakery, Hot Foods, and Produce. This role requires a disciplined approach, adherence to high standards of the Business. Staff Management: Supervise, train, and motivate department staff to ensure excellent excellent customer service. Schedule and manage staff shift to ensure optimal coverage and productivity. Conduct evaluations and provide constructive feedback. Address staff issues and provide solutions to improve department with standards. Work Environment: This position requires standing for extended periods and may involve
Direct inquiries to the appropriate departments or staff members as needed.
any issues promptly
administrative errors
SKILLS REQUIRED:
KNOWLEDGE REQUIRED:
PREVIOUS WORK EXPERIENCE REQUIRED:
MINIMUM REQUIREMENTS
MINIMUM REQUIREMENTS