in pastry and baking, inventory control, staff training, and management.
Responsibiliti
adequate stock levels and minimizing waste.
receive a comprehensive induction and are correctly trained to perform those tasks assigned to them and that through the training program ● To ensure that all restaurant staff and management are fully trained in fire
in pastry and baking, inventory control, staff training, and management.
Responsibiliti
adequate stock levels and minimizing waste.
standards.
5. Customer
standards
including ensuring that the programs are communicated, training of all employees and the promotion of the programs
including ensuring that the programs are communicated, training of all employees and the promotion of the programs
including ensuring that the programs are communicated, training of all employees and the promotion of the programs
are implemented and maintained. Continuous staff training and development. Housekeeping modules to be developed
including ensuring that the programs are communicated, training of all employees and the promotion of the programs