and Safety: Excellent leadership and management qualities. Ability to interact in an effective manner with manufacturing of food products, ensuring safety, good quality products and productivity. Manage human capital downtime and planning maintenance. Monitor production quality and take corrective action. Minimize waste. Right daily mass balance for traceability of product. Quality: Good knowledge of GMP's/HACCP/FSSC 22000 regulatory (Advantageous). Adherence to Health & Safety, Quality, Food management System, HACCP and Good Hygiene
profitability. Quality Control: Tasting and inspecting dishes to ensure they meet the restaurant's quality standards timely and cost-effective procurement of high-quality ingredients. Culinary Innovation Recipe Development: resolving any customer complaints regarding food quality or service. Special Events: Planning and executing
profitability. Quality Control: Tasting and inspecting dishes to ensure they meet the restaurant's quality standards timely and cost-effective procurement of high-quality ingredients. Culinary Innovation Recipe Development: resolving any customer complaints regarding food quality or service. Special Events: Planning and executing
crew members to ensure quality products are completed on schedule. Performing quality control on all projects
with chefs and kitchen staff to ensure timely and quality food service. Inventory and Supplies: Managing and acting on customer feedback. Quality Control: Monitoring the quality of food and beverages served. Implementing industry trends and best practices to enhance service quality. Training and Development Staff Training: Organizing
with chefs and kitchen staff to ensure timely and quality food service. Inventory and Supplies: Managing and acting on customer feedback. Quality Control: Monitoring the quality of food and beverages served. Implementing industry trends and best practices to enhance service quality. Training and Development Staff Training: Organizing
Must be familiar with industry best practices, quality assurance and OHS. Assertive Management skills available and in good working order. Quality Control: Monitor the quality of work performed, ensuring it meets
Must be familiar with industry best practices, quality assurance and OHS. Assertive Management skills available and in good working order. Quality Control: Monitor the quality of work performed, ensuring it meets
Supervise the preparation of all food items to ensure quality and consistency. Create aesthetically pleasing customer complaints or issues related to food quality or service. Administrative Duties : Maintain records
Supervise the preparation of all food items to ensure quality and consistency. Create aesthetically pleasing customer complaints or issues related to food quality or service. Administrative Duties : Maintain records