experience from arrival to departure Efficient assistance with front-of-house admin, including Guest billing standard across all aspects of the Lodge in Manager's absence Assist in implementing and maintaining systems with company Assist in stock control and monthly stock reporting for ALL Assist in managing Lodge Inventories
pre-shift briefings between front and back of house Manage interactions with guests regarding menu requests/dietary provided to guests at all times Support the kitchen management team to ensure that all kitchen records are appropriately ensuring compliance with local legislation Assist with managing junior kitchen staff during preparation
pre-shift briefings between front and back of house Manage interactions with guests regarding menu requests/dietary provided to guests at all times Support the kitchen management team to ensure that all kitchen records are appropriately ensuring compliance with local legislation Assist with managing junior kitchen staff during preparation
requires a Chef / Manager to run the catering department Description HEAD OF DEPARTMENT / MANAGER - CHEF / CATERING CATERING MANAGER EXPERIENCE ESSENTIAL NELSPRUIT A highly organized, result driven person with strong needed as the Head of Department. The kitchen manager will be responsible for all aspects of the daily consistency - Health & Safety standards - Staff management, training, and development, - Budgets, costs
requires a Chef / Manager to run the catering department Description HEAD OF DEPARTMENT / MANAGER - CHEF / CATERING CATERING MANAGER EXPERIENCE ESSENTIAL NELSPRUIT A highly organized, result driven person with strong needed as the Head of Department. The kitchen manager will be responsible for all aspects of the daily consistency - Health & Safety standards - Staff management, training, and development, - Budgets, costs
senior sous chef is fully responsible for the management of the kitchen under the head chef and assumes interaction to enhance guest satisfaction. - Effective management of staff canteens. - Administration of orders Skills and Experience: - A minimum of 5 years management experience in a medium sized kitchen. - Understanding
The main role of the Head Guide is to manage daily duties and manage the departmental teams; and to provide planning and implementing Strategic Management Plans. Management of relations with reserve/region representatives
Sous Chef is to be fully responsible for the management of the kitchen under the Head Chef and Senior maintain Health and Safety procedures. - Strategic management of food to reduce waste, such as portion control
Awareness of dietaries. - Ability to train and manage staff. - A clear understanding of labour law and
Awareness of dietaries. - Ability to train and manage staff. - A clear understanding of labour law and