food allergies
individual preferences. Inventory and Supplies Stock Management: Monitor inventory levels of sushi ingredients with trends in sushi cuisine. Training and Supervision Team Leadership: Train and supervise junior sushi food safety and handling, and potentially formal training or certification in sushi making. Strong customer
individual preferences. Inventory and Supplies Stock Management: Monitor inventory levels of sushi ingredients with trends in sushi cuisine. Training and Supervision Team Leadership: Train and supervise junior sushi food safety and handling, and potentially formal training or certification in sushi making. Strong customer
and dish plating Oversees and organizes kitchen stock and ingredients Ensures a first-in, first-out food cooking stations stocked, especially before and during prime operation hours Train and assess staff on maintain kitchen organization, staff ability and training opportunities Assists head chef with menu creation and dish plating Oversees and organizes kitchen stock and ingredients Ensures a first-in, first-out food cooking stations stocked, especially before and during prime operation hours Train and assess staff on
and dish plating Oversees and organizes kitchen stock and ingredients Ensures a first-in, first-out food cooking stations stocked, especially before and during prime operation hours Train and assess staff on maintain kitchen organization, staff ability and training opportunities Assists head chef with menu creation and dish plating Oversees and organizes kitchen stock and ingredients Ensures a first-in, first-out food cooking stations stocked, especially before and during prime operation hours Train and assess staff on
plating presentation. Accountable for sushi stock and stock taking. Work evenings and nights, weekends
culture and ensure all staff are trained Participate in all month-end stock-takes Participate in operating enhance employee engagement Identify and manage training, coaching and development requirements in line percentage of revenue; including the monitoring of par stock levels Report monthly on the function expense line percentage of revenue Continuously monitor slow moving stock in all outlets and compile a monthly report with plan to minimize and reduce current slow moving stock as well as what action already taken Stakeholder
culture and ensure all staff are trained Participate in all month-end stock-takes Participate in operating enhance employee engagement Identify and manage training, coaching and development requirements in line percentage of revenue; including the monitoring of par stock levels Report monthly on the function expense line percentage of revenue Continuously monitor slow moving stock in all outlets and compile a monthly report with plan to minimize and reduce current slow moving stock as well as what action already taken Stakeholder
implementing Strategic Management Plans. Management and training of the lodge staff in line with a standard of and the administration of orders and effective stock control. Effective communication and maintenance
implementing Strategic Management Plans. Management and training of the lodge staff in line with a standard of and the administration of orders and effective stock control. Effective communication and maintenance