waste management culture and ensure all staff are trained Participate in all month-end stock-takes Participate enhance employee engagement Identify and manage training, coaching and development requirements in line Provides feedback on operations to Group Executive Chef on initiatives, performance, concerns, etc. Liaise School / Culinary Diploma Registration with the SA Chefs Association 9 - 10 years in the culinary industry
waste management culture and ensure all staff are trained Participate in all month-end stock-takes Participate enhance employee engagement Identify and manage training, coaching and development requirements in line Provides feedback on operations to Group Executive Chef on initiatives, performance, concerns, etc. Liaise School / Culinary Diploma Registration with the SA Chefs Association 9 - 10 years in the culinary industry
Create and update the wine menu in coordination with chefs and the Food and Beverage Operations Manager Recommend par levels of stock available on guests' requests Train waitrons on available wines, and how these should
Create and update the wine menu in coordination with chefs and the Food and Beverage Operations Manager Recommend par levels of stock available on guests' requests Train waitrons on available wines, and how these should
leave liability, consolidation and scheduling of training needs analysis, and co-ordination of performance to maximise staff flexibility Provide employee training and coaching on the job with regards subjects
leave liability, consolidation and scheduling of training needs analysis, and co-ordination of performance to maximise staff flexibility Provide employee training and coaching on the job with regards subjects