Menu Planning, Stock Control, Stock Ordering, Food Cost Management, Hygiene Maintenance, Guest Relations
rooms and common areas
b. Administration and control of all room and Housekeeping stock
Marketing
e. Maintenance of room collateral
Lodge activities
a
for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste
to assist with Kitchen Administration and stock Controls as well as be hands-on in the manufacturing and
multitasking abilities
Inventory management Recruiting and training staff Controlling operational costs Respond to complaints Collaborating
Catering, Cleaning, Security, Garden, Hygiene, Pest Control, Medical and General Waste, Laundry, and Coffee
management, kitchen operations, and food cost control. Minimum Requirement Culinary arts, hotel management
management, kitchen operations, and food cost control. Minimum Requirement Culinary arts, hotel management