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Duties/Responsibilities: Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene regulations. Estimates food and beverage costs. Manages inventory and purchases food and supplies. Conducts equipment to ensure compliance with health, safety, food handling, and hygiene standards. Periodically evaluates environment and promote employee development. Monitor food preparation, presentation, and quality standards sizes, and food safety regulations. Maintain inventory levels, order supplies, and manage food and beverage
workflow. Monitor food preparation processes to maintain quality, freshness, and food safety standards and safety regulations, sanitation guidelines, and food handling procedures. Oversee inventory management
decision-making Requirements: Minimum BSc(Hons)in food Science or similar. Food Hygiene Training- Level 3 minimum. HACCP Must have extensive knowledge and experience in Food safety System Audits(BRCandUK-IBL Audit requirements)
and promote employee development.
environment and promote employee development. Monitor food preparation, presentation, and quality standards sizes, and food safety regulations. Maintain inventory levels, order supplies, and manage food and beverage