stock checks, Place supplier orders and monitor waste Cashier duties As and when, if needed Hours: Deli
development, - Budgets, costs, portioning, and waste control - Creation & development of new items
procedures. - Strategic management of food to reduce waste, such as portion control and stock rotation. - Handover
development, - Budgets, costs, portioning, and waste control - Creation & development of new items
stationary and Front Office budgets. Minimising waste and controlling resources within the assigned department
stationary and Front Office budgets. Minimising waste and controlling resources within the assigned department
inventory of food and supplies. Monitor food costs and waste. Develop and implement strategies to minimize costs
inventory of food and supplies. Monitor food costs and waste. Develop and implement strategies to minimize costs
receiving, and managing stock levels to minimize waste and shortages. Marketing and Sales: Implement local
receiving, and managing stock levels to minimize waste and shortages. Marketing and Sales: Implement local