and maintain food storage practices to minimize waste and ensure freshness. Train staff on proper food inventory levels of food and supplies to minimize waste and ensure availability. Monitor ingredient quality expenses, calculating portion sizes, and reducing waste. Collaborate with executive chef or kitchen manager
glasses, coffee machines and general. Disposal of waste before, after and during events or the opening and operational costs and identify measures to cut waste. Appraise staff performance and provide feedback
glasses, coffee machines and general. Disposal of waste before, after and during events or the opening and operational costs and identify measures to cut waste. Appraise staff performance and provide feedback
head of cleaning department daily. Ensure food waste recording is be done correctly and recorded for
head of cleaning department daily. Ensure food waste recording is be done correctly and recorded for
of system, etc. Minimizing returns, reworks and waste at store level, loss prevention procedures implementation