briefings between front and back of
house
and ensuring the restaurant / deli is run and managed smoothly.
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and ensuring the restaurant / deli is run and managed smoothly.
procedures
Sous Chef is to be fully responsible for the management of the kitchen under the Head Chef and Senior Health and Safety procedures.
- Strategic management of food to reduce waste, such as portion control
Sous Chef is to be fully responsible for the management of the kitchen under the Head Chef and Senior maintain Health and Safety procedures. - Strategic management of food to reduce waste, such as portion control
leadership to the kitchen team as well as effective management to ensure the highest levels of productivity health and safety compliance standards, including management of HACCP Protocols, are met and/or exceeded and
vision, preferences, and budget. Coordinate and manage all aspects of the wedding planning process, including are well-informed and adhering to the schedule. Manage any unexpected issues or changes that may arise qualification. A tertiary qualification in hospitality management, event planning, or related field is advantageous planner. Exceptional organizational and time management skills, with the ability to multitask effectively
vision, preferences, and budget. Coordinate and manage all aspects of the wedding planning process, including are well-informed and adhering to the schedule. Manage any unexpected issues or changes that may arise qualification. A tertiary qualification in hospitality management, event planning, or related field is advantageous planner. Exceptional organizational and time management skills, with the ability to multitask effectively