venue
prep and cooking Maintaining kitchen inventory Check food plating and temperature Establish portion sizes
prep and cooking Maintaining kitchen inventory Check food plating and temperature Establish portion sizes
& development samples, performing analytical checks, selecting & sampling flavours, researching
food handling in the section.
service
state-of-the-art equipment, and keep our inventory in check—all while maintaining a safe and efficient work
SOPs; ensure sufficient staff man all areas; float checks; guest profiles captured correctly; follow-up on
opening time of the SPA to allow you to make a quick check of the premises before doors are open for business
opening time of the SPA to allow you to make a quick check of the premises before doors are open for business