and tool and equipment.
and tools and equipment
Requirements:
Responsibilities:
Hospitality Management
Responsibilities:
Lodge Manager:
Requirements:
/>
promptly and effectively. Inventory Management and Cost Control: Manage inventory levels of food and supplies waste. Collaborate with executive chef or kitchen manager in budget preparation and cost analysis. Adhere Grade 12 and / or similar qualification. Culinary arts diploma or degree preferred. Solid understanding safety regulations. Strong leadership and team management skills. Excellent communication and interpersonal