agreement and ensures that they are adhered to. Monitors requirements set out in the management agreement
regular stock checks, Place supplier orders and monitor waste Cashier duties As and when, if needed Hours:
specifications and recipes. Supervise staff. Develop and monitor food and labour budget for the department. Maintain projects annual food, labour and other costs and monitors actual financial results; takes corrective action
specifications and recipes. Supervise staff. Develop and monitor food and labour budget for the department. Maintain projects annual food, labour and other costs and monitors actual financial results; takes corrective action
including inventory control, ordering supplies, and monitoring kitchen equipment for maintenance and repairs inspections to ensure compliance. Cost Control: Monitor food costs and labor expenses to meet budgetary
including inventory control, ordering supplies, and monitoring kitchen equipment for maintenance and repairs inspections to ensure compliance. Cost Control: Monitor food costs and labor expenses to meet budgetary
and labour costs, and ordering food supplies Monitoring quality of dishes at all stages of preparation
and labour costs, and ordering food supplies Monitoring quality of dishes at all stages of preparation
kitchen team members, ensuring efficient workflow. Monitor food preparation processes to maintain quality
cost control measures and upselling techniques. Monitor food quality and presentation to ensure consistency