the control of raw materials stock. Required Minimum Education/Training Grade 12 Required Minimum Work materials, dispatching, and stock-taking. Handle transfers, stationery, and stock such as diesel and WWT chemicals completion of dispatching and stock-taking tasks. Complete daily stock reconciliations and report variances
supplies ordering from the central store. Support and train new chefs on certain recipes if necessary. Work effective implementation of the Chef Academy training program. Training all staff on new menus, and new dishes guests at each meal. Continuous encouragement and training of staff to provide the best food experience to operational budgets. Stock control measures – including stock rotations and monthly stock take procedures as includes daily weekly and monthly cleaning as well as stock receiving. Attend weekly kitchen meetings with FOH
supplies ordering from the central store. Support and train new chefs on certain recipes if necessary. Work effective implementation of the Chef Academy training program. Training all staff on new menus, and new dishes guests at each meal. Continuous encouragement and training of staff to provide the best food experience to operational budgets. Stock control measures – including stock rotations and monthly stock take procedures as includes daily weekly and monthly cleaning as well as stock receiving. Attend weekly kitchen meetings with FOH
vacancy exists for a Registered Nurse- Trauma trained in Trauma Unit The successful candidate will be consignment stock, equipment and prosthesis is charged according to policy Managing stock by participating participating in regular stock taking and controlling of the consignment stock in accordance with the hospital people management by Providing Trauma specific training and assessing the competence of staff Assist the
are planned and executed daily. Assist in the training and development of staff, as necessary. Work closely Manager and Lodge Manager with monthly stock takes and stock orders. Assist with general administrative rostering, and daily allocations. Manage stock control, ensuring stock is issued correctly. Run point on large and a willingness to learn and grow. Foster a training mentality and be open to feedback. 3 - 5 years'
are planned and executed daily. Assist in the training and development of staff, as necessary. Work closely Manager and Lodge Manager with monthly stock takes and stock orders. Assist with general administrative rostering, and daily allocations. Manage stock control, ensuring stock is issued correctly. Run point on large and a willingness to learn and grow. Foster a training mentality and be open to feedback. 3 - 5 years'
attitude Willingness to learn and grow Have a training mentality Open to feedback Duties include: Prepare hosting guests and site-inspections Assist in training and developing of staff as necessary Work closely Manager and Lodge Manager with monthly stock takes and any stock orders that need to be done Assisting allocations Assisting with General Management of Stock Control Keep open communication with all departments
The individual is required manage the warehouse stock integrity. Ensure effective internal distribution non-conformances for action. Monitor and ensure optimum stock rotation practices are applied across area of responsibility related to Logistics, establish root causes and take the appropriate corrective action, e.g. damages late dispatches, incorrect loading, etc. Stock Control Ensure stock is in the right location by completing trends. Proactively manage stock age, slow moving and obsolete stock across all stock holding points and make
management of auction costs as per company procedure. Stock Loss To ensure adherence to all security and risk the implementation of the stock take process and procedures, i.e. stock take count down process, recounts to goods. To implement, execute and maintain stock take post mortem action plans. Inventory Management aged /obsolescence stock is actioned as per company procedure. To ensure that core stock and promotional seasonal themes as per creative guidelines. To ensure stock is displayed as per merchandising standards, i.e
ng and coordinating the planning, organizing, training and leadership necessary to achieve stated objectives restaurant related to: