are met. Stay current on industry trends, best practices, and innovations to enhance the overall guest operations, revenue management, and guest service best practices. Ability to work effectively under pressure and
culinary skills, food safety, and sanitation practices. Schedule and assign tasks to maximize productivity the kitchen. Monitor and maintain food storage practices to minimize waste and ensure freshness. Train
quality control measures, and Good Manufacturing Practices (GMP) in compounding and dispensing operations quality management systems, and industry best practices. Communication, and interpersonal skills. Proficiency
operates at a professional level and a chartered account is required with the relevant tertiary education
intervention to close the gap between on-the job practical and theory of First Aid disciplines in line with
performance to optimise farming techniques and practices • Alert and inform the Production Manager regarding
performance to optimise farming techniques and practices • Alert and inform the Production Manager regarding
intervention to close the gap between on-the job practical and theory of First Aid disciplines in line with
understanding of training trends, developments, and best practices
Requirements
experience SKILLS: Ability and drive to resolve practical problems Computer literate with statistical analysis/statistical