Area Manager Cleaning Jobs in Mpumalanga
Sushi Chef (jb4442) R15 - 20 000 NEW
Kontak Recruitment
Nelspruit
R15 - 20 000 standards of taste, texture, and presentation. Select, clean, and cut fish and other seafood, as well as prepare suppliers to ensure availability and freshness. Manage costs by minimizing waste, utilizing ingredients sushi cuisine. Ensure all sushi-making equipment is clean, maintained, and in good working condition. Oversee standards of taste, texture, and presentation. Select, clean, and cut fish and other seafood, as well as prepare suppliers to ensure availability and freshness. Manage costs by minimizing waste, utilizing ingredients
share this job on whatsappSushi Chef Nelspruit NEW
Kontak RecruitmentNelspruit
R15 - 20 000 standards of taste, texture, and presentation. Select, clean, and cut fish and other seafood, as well as prepare suppliers to ensure availability and freshness. Manage costs by minimizing waste, utilizing ingredients sushi cuisine. Ensure all sushi-making equipment is clean, maintained, and in good working condition. Oversee standards of taste, texture, and presentation. Select, clean, and cut fish and other seafood, as well as prepare suppliers to ensure availability and freshness. Manage costs by minimizing waste, utilizing ingredients
Sushi Chef (retail Store) Market-related Salary NEW
West Coast PersonnelMbombela
and presentation. Ingredient Preparation: Select, clean, and cut fish and other seafood, as well as prepare individual preferences. Inventory and Supplies Stock Management: Monitor inventory levels of sushi ingredients ensure availability and freshness. Cost Control: Manage costs by minimizing waste, utilizing ingredients Maintenance: Ensure all sushi-making equipment is clean, maintained, and in good working condition. Packaging:
Sushi Chef Mbombela NEW
West Coast PersonnelMbombela
and presentation. Ingredient Preparation: Select, clean, and cut fish and other seafood, as well as prepare individual preferences. Inventory and Supplies Stock Management: Monitor inventory levels of sushi ingredients ensure availability and freshness. Cost Control: Manage costs by minimizing waste, utilizing ingredients Maintenance: Ensure all sushi-making equipment is clean, maintained, and in good working condition. Packaging:
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