staff members. Ensure quality control, quantity control, stock control and general administration. Minimum
Team Leader Responsible for the supervison and Control of the deboning process Manging production, food
management and control of inventory; stock checks; exercise the first in first out principal and control wastage group's bakery management team exercise hygiene control and maintain excellent housekeeping protocols in
management and control of inventory; stock checks; exercise the first in first out principal and control wastage group's bakery management team exercise hygiene control and maintain excellent housekeeping protocols in
service excellence. As per the organogram, take full control and responsibility of the staff reporting to you
hands on approach Perform general management and control functions of the activities of the Business Unit
and beverage costs, optimize menu pricing, and control expenses to maximize profitability. - Collaborate
and beverage costs, optimize menu pricing, and control expenses to maximize profitability. - Collaborate
Marking attendance register and time sheets daily Control of equipment (clean and in working order) Hygiene
equipment, and amenities Implement inventory control procedures to optimize stock levels and reduce