costings across all units.
recipe costings across all units. Daily reporting on actual vs. theoretical food costs per unit. Ensure accurate
recipe costings across all units. Daily reporting on actual vs. theoretical food costs per unit. Ensure accurate
operations of the assigned unit. Implementation of the production process. Managing food/labour costs Overall
operations of the assigned unit. Implementation of the production process. Managing food/labour costs Overall
NORTH-WEST UNIVERSITY (POTCHEFSTROOM CAMPUS) DIVISION: FINANCE AND FACILITIES DEPARTMENT: CATERING SERVICES POSITION NUMBER: P001788 VACANCY: COOK PEROMNES GRADE: 16 EMPLOYMENT TYPE: PERMANENT APPOINTMENT PURPOSE OF THE POSITION: The cook is responsible for food preparation in a large kitchen. It is
NORTH-WEST UNIVERSITY (POTCHEFSTROOM CAMPUS) DIVISION: FINANCE AND FACILITIES DEPARTMENT: CATERING SERVICES POSITION NUMBER: P001788 VACANCY: COOK PEROMNES GRADE: 16 EMPLOYMENT TYPE: PERMANENT APPOINTMENT PURPOSE OF THE POSITION: The cook is responsible for food preparation in a large kitchen. It is
General Manager required for client in the food service hospitality sector. Business unit management and maximisation of revenue income within a group setting for short stay guests Management of staff including recruitment, develoment and training, productivity and performance, discipline Financi
General Manager required for client in the food service hospitality sector. Business unit management and maximisation of revenue income within a group setting for short stay guests Management of staff including recruitment, develoment and training, productivity and performance, discipline Financi
Be the contact/liaison for the unit Assist with ensuring quality of food preparation, presentation and