preparation counter to avoid contamination of the meats Educates customers on their choice of meat to satisfy their received from customers. Education: A butcher does not necessarily need a formal education to be a top-notch
preparation counter to avoid contamination of the meats Educates customers on their choice of meat to satisfy their received from customers. Education: A butcher does not necessarily need a formal education to be a top-notch
knowledge of purchase orders and invoices. Desirable education and experience: Matric 2 Years’ Experience working
hospitality setting.
Bela-Bela in the Limpopo Province. Key Requirements: Education : Must have accounting knowledge/background. Leadership
follow instructions. • Qualifications: Formal education through a culinary school or technical college
line with HACCP regulations. Ensure continuous education and compliance among the team. Cost Control: Effectively
line with HACCP regulations. Ensure continuous education and compliance among the team. Cost Control: Effectively
follow instructions. • Qualifications: Formal education through a culinary school or technical college
designated areas. Managing operational costs Education and Experience: Minimum of 3 years’ experience