for taste and presentation. Inventory and Cost Control : Order and maintain inventory of food and supplies
for taste and presentation. Inventory and Cost Control : Order and maintain inventory of food and supplies
from senior chefs to improve performance. Quality Control : Assist in ensuring that all dishes meet the restaurant's
from senior chefs to improve performance. Quality Control : Assist in ensuring that all dishes meet the restaurant's
from senior chefs to improve performance. Quality Control : Assist in ensuring that all dishes meet the restaurant's
daily basis and kitchen ordering to ensure good controls are adhered to. Oversee keeping of the grounds
daily basis and kitchen ordering to ensure good controls are adhered to. Oversee keeping of the grounds
around rostering and scheduling of pooled staff; control and authorisation of leave and leave liability recommendations to maximise revenues and optimise controls where issues are identified Monitor customer satisfaction
around rostering and scheduling of pooled staff; control and authorisation of leave and leave liability recommendations to maximise revenues and optimise controls where issues are identified Monitor customer satisfaction
efficiently, and optimizing portion sizes. Quality Control Maintain consistent quality and presentation of efficiently, and optimizing portion sizes. Quality Control Maintain consistent quality and presentation of