a floor plan for both lunch and dinner
and make appropriate orders within budget
>Ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct
waiter staff, chefs and Duty managers. Supplier checks, quality of products. Wastage control measures
waiter staff, chefs and Duty managers. Supplier checks, quality of products. Wastage control measures
detail in guest accommodation guests rooms to be checked daily
for the lodge and 2 males for the farm duties), check on the guests to make sure they are happy, and interact
for the lodge and 2 males for the farm duties), check on the guests to make sure they are happy, and interact
waiting before morning meeting at 8am
undamaged Cutting surfaces are secured safely and checked for cleanliness Eggs are combined correctly with