qualification are preferable
in hospitality or tourism studies
team
experience in food and beverage management, with at least 2 years in a supervisory role
Responsible for determining necessary staffing levels to satisfy Scope of Work while remaining within their tasks efficiently. Maintaining inventory levels of cleaning supplies and ordering supplies as needed
Responsible for determining necessary staffing levels to satisfy Scope of Work while remaining within their tasks efficiently. Maintaining inventory levels of cleaning supplies and ordering supplies as needed
restaurant resources and equipment are at the correct levels to meet the different volumes of business
are always of the highest quality. Ensure highest levels of guest satisfaction, quality, operating and food management. Matric Certificate Chef Diploma Must have 2 years practical pastry kitchen experience Use initiative
are always of the highest quality. Ensure highest levels of guest satisfaction, quality, operating and food management. Matric Certificate Chef Diploma Must have 2 years practical pastry kitchen experience Use initiative