floor and ‘getting their hands dirty' as well as supervise other artisans and semi-skilled workers. Must
senior sous chef is to ensure that the kitchen is supervised and that quality food is produced in a hygienic chef oversees the following key result areas: - Supervision and training of the kitchen staff in line with
experienced / expected on the site to the Service Manager · Leave the site in a clean and secure manner & prepared when on after-hours duty · Get to the site in accordance with the response terms after receiving dispatch call. · Ensure that an appropriate person on site is kept informed of arrival, departure and status times. · Keep the customers informed. · Leave each site in a cleaner condition than when you arrived. ·
experienced / expected on the site to the Service Manager · Leave the site in a clean and secure manner & prepared when on after-hours duty · Get to the site in accordance with the response terms after receiving dispatch call. · Ensure that an appropriate person on site is kept informed of arrival, departure and status times. · Keep the customers informed. · Leave each site in a cleaner condition than when you arrived. ·
Monitor stock rotation and levels Manage and supervise cold store department staff and provide them with
Monitor stock rotation and levels Manage and supervise cold store department staff and provide them with
and monthly basis. Ensures that areas under supervision comply with OSH Act and housekeeping guidelines
during execution of cross-functional projects. Supervise and coach junior team members. Order consumables
during execution of cross-functional projects. Supervise and coach junior team members. Order consumables
Assist in managing Lodge Inventories Conducting on-site game drives for guests and meeting criteria as set