growth potential Open and close the store on time Ordering of stock Checking stoack deliveries against invoices daily Control of equipment (clean and in working order) Hygiene - promot health and safety standards Ensure
and stock control • Menu planning and costing • Ordering, receiving and storing stock • Invoice control
and stock control • Menu planning and costing • Ordering, receiving and storing stock • Invoice control
environment. Monitor inventory levels and place orders as needed. Culinary: Plan and prepare a diverse
environment. Monitor inventory levels and place orders as needed. Culinary: Plan and prepare a diverse
ensure preparation is thorough before opening for orders maintain the company's quality standards and systems
ensure preparation is thorough before opening for orders maintain the company's quality standards and systems
STR reports and all other reports available in order to maintain an awareness of each hotel's market
and complaints. Oversee inventory management, ordering supplies, and maintaining stock levels. Ensure
weekends is a must. Experience in cooking for bulk orders and catering will be highly advantageous. Ultimately