consistency of baked goods. Equipment Operation: Operate commercial baking equipment efficiently and safely Maintain a clean and organized baking area and equipment. Adherence to Standards: Follow health and safety advantage • Familiarity with all professional kitchen equipment • Understanding of food safety practices and health Understanding of baking techniques, ingredients, and equipment. • Physical Stamina: Ability to stand for extended
consistency of baked goods. Equipment Operation: Operate commercial baking equipment efficiently and safely Maintain a clean and organized baking area and equipment. Adherence to Standards: Follow health and safety advantage • Familiarity with all professional kitchen equipment • Understanding of food safety practices and health Understanding of baking techniques, ingredients, and equipment. • Physical Stamina: Ability to stand for extended
degree, certificate or diploma required Business Equipment and Computer Applications Electronic cash register kg Work Setting Hotel, motel, resort Own Tools/Equipment Uniform Work Conditions and Physical Capabilities
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all the facilities at the clubs are operational Equipment is functional Improve the club's marketing strategy
all the facilities at the clubs are operational Equipment is functional Improve the club's marketing strategy
accommodations. 8. Control inventories including equipment and smallware, and report shortages. 9. Purchase or requisition supplies (purchase orders) and equipment needed to ensure quality and timely delivery of and drinks when necessary. 22. Ensure that all equipment is kept clean and kept in excellent working condition preventative maintenance programs. 23. Arrange for equipment maintenance and repairs, and coordinate a variety Shortages values - 2. Stock take - Smalls and equipment 3. Performance of weekly bar stock takes 4. Customer
accommodations. 8. Control inventories including equipment and smallware, and report shortages. 9. Purchase or requisition supplies (purchase orders) and equipment needed to ensure quality and timely delivery of and drinks when necessary. 22. Ensure that all equipment is kept clean and kept in excellent working condition preventative maintenance programs. 23. Arrange for equipment maintenance and repairs, and coordinate a variety Shortages values - 2. Stock take - Smalls and equipment 3. Performance of weekly bar stock takes 4. Customer
are maintained.
vendors to source high-quality ingredients and equipment at competitive prices Monitor bakery sales performance standards in the bakery department, including equipment, workstations, and storage areas. Train bakery