as requested by Exec Chef.
excellent standard of the food.
- Ensure that portion size and plating of food are controlled to avoid
maintain a high standard.
- Ensure that all food is being prepared to the highest standards.
-
oma in Culinary Arts
equipment operational by completing regular inspections and functional procedures as defined from time Determine equipment condition by conducting inspections and diagnostic tests, identifying worn and damaged services, hydraulic services, load test, load test inspections and mine specific documentation as well as site Off-load machine, perform PDI (Post Delivery Inspection) together with the customers and record any damages electronic tooling knowledge Knowledge of mechanical inspections, tools and analysers Computer literate (MS Office)
recipes;
- Must have strong general knowledge of food and kitchen procedures;
schedules to meet production goals Conduct regular inspections and audits to ensure compliance with company
schedules to meet production goals Conduct regular inspections and audits to ensure compliance with company
truck, tractors and trailers) · Perform daily inspections and maintenance of the machines and reporting
fleet management, including vehicle and plant inspections, service schedules and maintenance. 2. The fleet