implement Area Bench Plan
including managing staff schedules, inventory control, and procurement. Ensure exceptional guest experiences performance, working to achieve revenue and cost control targets. Oversee maintenance, ensuring the lodge including managing staff schedules, inventory control, and procurement. Ensure exceptional guest experiences performance, working to achieve revenue and cost control targets. Oversee maintenance, ensuring the lodge
including managing staff schedules, inventory control, and procurement. Ensure exceptional guest experiences performance, working to achieve revenue and cost control targets. Oversee maintenance, ensuring the lodge including managing staff schedules, inventory control, and procurement. Ensure exceptional guest experiences performance, working to achieve revenue and cost control targets. Oversee maintenance, ensuring the lodge
condition according to the rules set by the hotel Control food stock and food cost in his section Prepare of requirements, cleanliness, wastage and cost control EDUCATIONAL REQUIREMENTS: Matric Relevant Culinary
condition according to the rules set by the hotel Control food stock and food cost in his section Prepare of requirements, cleanliness, wastage and cost control EDUCATIONAL REQUIREMENTS: Matric Relevant Culinary
Management: Manage budgets, forecast sales, and control expenses. Monitor financial performance and implement strategies to achieve financial targets. Inventory Control: Oversee inventory management, including ordering
wastage by implementing and maintaining stock control procedures
Food Quality and Control:
Management: Manage budgets, forecast sales, and control expenses. Monitor financial performance and implement strategies to achieve financial targets. Inventory Control: Oversee inventory management, including ordering
Kitchen management Managing 15 plus kitchen staff Controls Supervising food prep and cooking Maintaining is essential Strong leadership experience Food controls Strong on orders Proven work experience as a Kitchen
reporting of issues as they arise. Assess quality control and adhere to hotels service standards. Carry out ensuring deadlines are met. Ability to assess quality control and adhere to service standards Ability to clearly on approach Assist the HOD with Menu Planning, controls and implementation Knowledge of all kitchen hygiene