HEAD OF DEPARTMENT / MANAGER - CHEF / CATERING MANAGER
EXPERIENCE ESSENTIAL
NELSPRUIT
knowledge and experience is needed as the Head of Department.
The kitchen manager will be responsible
/ Manager to run the catering department Description HEAD OF DEPARTMENT / MANAGER - CHEF / CATERING MANAGER knowledge and experience is needed as the Head of Department. The kitchen manager will be responsible for
Large Butchery looking for Team Leader for Production Must have 5 years similar exp Must be a blockman Matric Food Safety
/ Manager to run the catering department Description HEAD OF DEPARTMENT / MANAGER - CHEF / CATERING MANAGER knowledge and experience is needed as the Head of Department. The kitchen manager will be responsible for
Guest Services Coordinator (JB4333) Pretoria, Gauteng R9 500 per month accommodation Permanent Our client with a professional approach, providing a customer-centric service from check-in to check-out. The ideal demeanour with a focus on hospitality and customer service. Strong listening skills and the ability to beverages to guests. Maintain a high level of customer service and care throughout all guest interactions verify with Kontak Recruitment. The post Guest Services Coordinator (JB4333) appeared first on freerecruit
cutlery and food serving equipment
services
and who can lead a team. Must also have strong customer relations skills. Salary R 15 – 20 K net. Only Quote Reference RA83 when applying. The post Quick Service Restaurant Manager – Brakpan appeared first on
presented.
staff. Develop and monitor food and labour budget for the department. Maintain highest professional food economical and technically correct and within budgeted labour cost goals. Approving the requisition of products applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; management team, assist in maintaining a high level of service principles in accordance with established standards Ensuring that representatives from the kitchen attend service lineups and meetings. Periodically visiting dining
staff. Develop and monitor food and labour budget for the department. Maintain highest professional food economical and technically correct and within budgeted labour cost goals. Approving the requisition of products applicable parts of the budget; projects annual food, labour and other costs and monitors actual financial results; management team, assist in maintaining a high level of service principles in accordance with established standards Ensuring that representatives from the kitchen attend service lineups and meetings. Periodically visiting dining