designed to meet required budgeted costs Hygiene, food safety and quality standards are met Non-conformances ingredients Food items are cut using the correct cutting technique Food items are displayed correctly Food items containers according to food type Food items are replenished timeously and as required Food items are served client requirements Food items are stored correctly and in the appropriate storage area Food preparation and in a hygienic condition Food production is ready for service times Frozen food is stored and/or thawed
designed to meet required budgeted costs Hygiene, food safety and quality standards are met Non-conformances ingredients Food items are cut using the correct cutting technique Food items are displayed correctly Food items containers according to food type Food items are replenished timeously and as required Food items are served client requirements Food items are stored correctly and in the appropriate storage area Food preparation and in a hygienic condition Food production is ready for service times Frozen food is stored and/or thawed
updated. Daily reporting on actual versus theoretical food cost per unit across the Company. Ensure costs are the correct cost-centres monthly. Reporting on the food input cost basket per revenue stream, per unit. across all Catering units. Monthly reporting on food costs and comparison against theoretical margins
years of sales experience preferably in the Retail, Food and Catering Industry High Impact presentation and
years of sales experience preferably in the Retail, Food and Catering Industry High Impact presentation and
of 5 years sales experience preferably in Retail, Food and Catering Industry High Impact presentation and
of 5 years sales experience preferably in Retail, Food and Catering Industry High Impact presentation and
understanding of what factor impacts the margin for e.g. food basket and pricing. Regular meetings with external