of dirty and receiving of clean chef uniforms to and from external cleaning supplier;
efficient manner and within the allocated time frame Any client problems/complaints are immediately referred recipe requirements Cooking areas and equipment are cleaned correctly before and after use Correct knife for selected Correct uniform is worn and uniform is clean and undamaged Cutting surfaces are secured safely preparation and cooking areas and equipment are clean and in a hygienic condition Food production is ready
efficient manner and within the allocated time frame Any client problems/complaints are immediately referred recipe requirements Cooking areas and equipment are cleaned correctly before and after use Correct knife for selected Correct uniform is worn and uniform is clean and undamaged Cutting surfaces are secured safely preparation and cooking areas and equipment are clean and in a hygienic condition Food production is ready
register and time sheets daily Control of equipment (clean and in working order) Hygiene - promot health and
bars in guests rooms, linen, guests amenities and cleaning materials
processing check as follows: dishwash / cage (cleaning, equipment in excess …) trolley count bondstore
processing check as follows: dishwash / cage (cleaning, equipment in excess …) trolley count bondstore
& checks within each department to mitigate any financial risk to the business Conduct weekly walkabouts all kitchen areas to monitor compliance Conduct cleaning spot checks and health, safety and hygiene inspections
& checks within each department to mitigate any financial risk to the business Conduct weekly walkabouts all kitchen areas to monitor compliance Conduct cleaning spot checks and health, safety and hygiene inspections
bookings and general reception duties, Attend to any personal requirements of guests, ▪ Coordinate and