of the kitchen is of the highest standard
Correct use and maintenance of kitchen equipment
Maintaining
smooth running of the department
Achieving service excellence through teamwork
have been completed and submitted timeously and correctly
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products, resources, and services to ensure the best price. Maintain vendor and service provider relationships partnerships. Analyse invoices to ensure correct products/services were received at the expected cost. Collaborate
products, resources, and services to ensure the best price. Maintain vendor and service provider relationships partnerships. Analyse invoices to ensure correct products/services were received at the expected cost. Collaborate
product, supplies, tills, and equipment are at the correct levels to meet the various volumes of business in the restaurant.
Safety and Finance.
required
drawing customers to the resorts and not just a service offered to guests.
As Head chef will need business elements of a food & beverage service
As the Head chef, you will be a key financial reporting relating to the food and beverage services offered. You will need to be able to implement interpret these reports, identify concerns, and correct operating procedures and internal controls to address strategic planning of how the food and beverage services are placed to cater to the ever-changing landscape
all department administration is complete and correct and that daily, monthly and weekly administration implement international trends in food, beverage and service, from the variety of beverage products available
activities to ensure that all jobs are being done correctly Works closely with other departments to coordinate