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
service.
Experience
maintain adequate stock levels while minimizing waste and cost.
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
whilst maintaining portion control and minimizing waste.