maintaining impeccable kitchen cleanliness. Efficient stock control and inventory management. Adaptability to any additional tasks as required in the kitchen. Training and Support: Commencing with comprehensive supervision
assist in ordering as needed to maintain stock levels.
solve
Record and manage orders, analyse stock and make allocations and work closely with 3rd party providers
plating presentation. Accountable for sushi stock and stock taking. Work evenings and nights, weekends
key performance areas:
1. Management and training of the lodge staff in line with the Company Standard
through the administration of orders and effective stock control
5. Effective communication and maintenance
cleaning supplies and linens, ensuring adequate stock levels while controlling costs.
Responsibilities:
Monthly stock takes. Assist staff in all areas when the restaurant is busy. Daily ordering of stock. An Important