Supervision and training of the kitchen staff in line with the company standard Preparation of food in line with the company standards of excellence Effective
The successful candidate would be required to assist with the management of the kitchen together with the executive chef. The candidate will also be required
In your role you will ensure that all our guests' requirements are met and know exactly how to react to any requested changes.Your mission is to communicate
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Determines annual unit and gross-profit plans by implementing marketing strategies; analyzing trends and results. Establishes sales objectives by forecasting
Oversees and supervises kitchen staff as required.Spends majority of time actively cooking and training on menu's.Assists with menu planning, inventory, and
-Minimum of 5-8 years experience in an Executive chef position in a formal Restaurant / Hotel / Lodge- Strong personality that can think on their feet and
Send an email about this job to a friend or to yourself. Benefits: Live in, meals on duty, 6 weeks on 2 weeks off Head Guide is responsible for training,
3 years experience in a Sous chef position in a formal Restaurant / Hotel.Strong personality that can think on their feet and work under pressure.Well spoken
Inventory Manager Daily follow up of Provisional (HOLD) reservations on stipulated release date. Discuss with Reservations manager requests to extend holds (as
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Train and motivate and manage all restaurant staff. Assist with queries and guest's complaints Manage the entire service operation of the restaurant. Create
- Delivering an unforgettable guest experience on foot and from a game viewing vehicle. - Training - Standby functions on a rotational basis - Basic vehicle
Previous experience in housekeeping or cleaning services, with at least 1-2 years in a supervisory role.Strong leadership and communication skills, with the
Job Description: We are seeking an experienced and dynamic Operations Manager to oversee the management of our properties , located in Polokwane and
The Head Chef is to manage, lead, and train the kitchen staff in line with the property food directive, ensuring food preparation to the highest standard. KEY
Overall management of the kitchen Maintain and implement hygiene standards and to take control of stock takes and staff training. ·5-7 years relevant
• Providing an interpretive safari experience on game drive and / or walks daily • Hosting of guests for the duration of their stay at the lodge •
Menu development Staff training Meal service Stock Take Maintaining acceptable GPs Kitchen Hygiene Implementing systems & procedures Implementing & maintaining
• Effective Kitchen Administration to minimize shortages and wastage and effective stock control, assuming full responsibility of any shortages, wastage, and