chef during periods of absence Lead and manage the junior kitchen team members and delegate tasks effectively cuisines. Demonstrated experience in leading a junior team and delegating tasks where required. Demonstrated
the RFC restaurant business. Through coaching, developing, motivating and engaging all in store employees continued growth and success of the RFC brand by developing and communicating a breakthrough strategy which levels • Presentation Skills • A track record of developing people R10000.00 to R12000.00
the RFC restaurant business. Through coaching, developing, motivating and engaging all in store employees continued growth and success of the RFC brand by developing and communicating a breakthrough strategy which levels • Presentation Skills • A track record of developing people R10000.00 to R12000.00
Certificate (preferred) 2. Well-developed Literacy skills 3. Well-developed Numeracy skills 4. One year’s
beverage lead the Head chef will be expected to develop, implement, monitor, and adjust the strategic offering constantly up to date with market trends and developments and is eager to implement these into the food resorts. A passion for continuous learning and development is a necessary characteristic.
A Head chef objectives.
Continuous learning and development (including the training of the team)
It and that you have already developed strong habits in continuously developing your skills and keeping up
(preferred) Senior Certificate (required) Well-developed Numeracy skills & Literacy skills 6 months
the RFC restaurant business. Through coaching, developing, motivating and engaging all in store employees continued growth and success of the RFC brand by developing and communicating a breakthrough strategy which blockers for guest experience in your restaurant and develop appropriate tactics to resolve opportunity areas Regularly review customer experience reports. Develop and communicate a period action plan, utilising sharing best practice across area and region. • Develop a strong sales culture in your store, setting team
the RFC restaurant business. Through coaching, developing, motivating and engaging all in store employees continued growth and success of the RFC brand by developing and communicating a breakthrough strategy which blockers for guest experience in your restaurant and develop appropriate tactics to resolve opportunity areas Regularly review customer experience reports. Develop and communicate a period action plan, utilising sharing best practice across area and region. • Develop a strong sales culture in your store, setting team
performance