Organization Leadership, Key Account Management Market Related Cost to Company
relevant Stakeholders internally at a unit and Group level Manage and allocate people and operational resources Kitchen working standards and processes at a unit level Integrates Group standards into Unit Operations that competence levels of staff in the kitchen are sufficient to meet operational level requirements Source to ensure KPA's are achieved Manage employee relations within the kitchen (monthly meetings with staff based on rosters. Track and monitor salary cost in relation to revenue achieved daily and make adjustments
relevant Stakeholders internally at a unit and Group level Manage and allocate people and operational resources Kitchen working standards and processes at a unit level Integrates Group standards into Unit Operations that competence levels of staff in the kitchen are sufficient to meet operational level requirements Source to ensure KPA's are achieved Manage employee relations within the kitchen (monthly meetings with staff based on rosters. Track and monitor salary cost in relation to revenue achieved daily and make adjustments
Responsible for determining necessary staffing levels to satisfy Scope of Work while remaining within their tasks efficiently. Maintaining inventory levels of cleaning supplies and ordering supplies as needed
Responsible for determining necessary staffing levels to satisfy Scope of Work while remaining within their tasks efficiently. Maintaining inventory levels of cleaning supplies and ordering supplies as needed
qualification experience A Diploma in Pastry or related Qualification. Below age of 44. Exceptional command
of 3 years' professional cookery experience in relation to Sous Chef within the hotel industry, preferably
of 3 years' professional cookery experience in relation to Sous Chef within the hotel industry, preferably
Organization Leadership, Key Account Management Market Related Cost to Company