supervised and that quality food is produced in a hygienic environment. Key Responsibilities: The sous chef and wastage. - Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard. - Maintaining Maintaining fridges and stores to the highest hygiene and stock rotation standards. - Teamwork. Skills The ability to implement and maintain health and hygiene procedures. - Knowledge of safety procedures and
industry and willingness to grow. - Understanding of hygiene protocols and equipment. - Sound knowledge of cleaning Training. (Provided by company) - Care in personal hygiene and grooming. - Excellent communication skills
industry and willingness to grow. - Understanding of hygiene protocols and equipment. - Sound knowledge of cleaning Training. (Provided by company) - Care in personal hygiene and grooming. - Excellent communication skills
Health, Hygiene, Safety and Environmental Responsibility Maintain requirements of occupational health Adhere to hygiene and cleanliness standards of restaurant daily Adhere to personal hygiene requirements
standards as well as maintaining product quality, hygiene and biosecurity standards. The ideal candidate company. • The maintaining of product quality, hygiene and biosecurity standards. • Assisting management
standards as well as maintaining product quality, hygiene and biosecurity standards. The ideal candidate company. • The maintaining of product quality, hygiene and biosecurity standards. • Assisting management
sushi rolls & dishes - Plating - Maintaining hygienic workspace DESIRED EXPERIENCE & QUALIFICATION
sushi rolls & dishes - Plating - Maintaining hygienic workspace DESIRED EXPERIENCE & QUALIFICATION
Industry Operations • Knowledge of Meat industry hygiene and safety standards • Knowledge of meat cuts /
Industry Operations • Knowledge of Meat industry hygiene and safety standards • Knowledge of meat cuts /