leadership to kitchen staff, including cooks and any other culinary assistants. Train and develop team reporting malfunctions or maintenance needs. Address any potential or actual issues related to food safety Inventory Management and Cost Control: Manage inventory levels of food and supplies to minimize waste and ensure to ensure a positive dining experience and handle any special requests or complaints. Collaborate with
sanitation standards Work with management to address any compliance issues promptly Recipe Standardisation Development Inventory Management Manage inventory levels and keep track of stock rotation to minimize stock inspections and report on any repairs or replacements required General Assisting with any other reasonable kitchen
sanitation standards Work with management to address any compliance issues promptly Recipe Standardisation Development Inventory Management Manage inventory levels and keep track of stock rotation to minimize stock inspections and report on any repairs or replacements required General Assisting with any other reasonable kitchen
on-site event setup, execution, and teardown. Handle any issues or emergencies that arise during events, ensuring ensuring minimal disruption and maintaining a high level of service. Conduct post-event evaluations to gather
on-site event setup, execution, and teardown. Handle any issues or emergencies that arise during events, ensuring ensuring minimal disruption and maintaining a high level of service. Conduct post-event evaluations to gather
operation and management of the hotel, ensuring high levels of customer satisfaction, profitability, and employee developing staff. Communicate with guests and resolve any issues or concerns in a timely and professional manner
more information. By submitting any Personal Information to MPRTC in any form you acknowledge that such “Opt-Out” of electronic communications from us at any time and you also have the right to request us to
well as Hotel Maintenance. Ensuring the highest levels of guest satisfaction by maintaining quality standards standards, resolving guest complaints, and addressing any service issues promptly. Monitoring and analysing
and Procedures guidelines and rules Conduct high level investigation into all unresolved variances and/or ordering procedures Ensure restaurants have required levels of stationary and small wares Liaise with all service are reviewed and submitted to RSC HR weekly and any queries resolved timeously Assist and work with Restaurant RSC MUST have a valid license Qualifications: NQF Level: Grade 12 Qualifications Required (Preferred): National
and Procedures guidelines and rules Conduct high level investigation into all unresolved variances and/or ordering procedures Ensure restaurants have required levels of stationary and small wares Liaise with all service are reviewed and submitted to RSC HR weekly and any queries resolved timeously Assist and work with Restaurant RSC MUST have a valid license Qualifications: NQF Level: Grade 12 Qualifications Required (Preferred): National