order supplies and manage food orders to ensure availability and reduce wastage. order supplies of non-food
and reporting to Sous chef Manual training for junior staff in his section Records of cooking temperatures
and reporting to Sous chef Manual training for junior staff in his section Records of cooking temperatures
customers of daily specials. Stock service areas with supplies such as coffee, food, tableware, and linens. Explain
customers of daily specials. Stock service areas with supplies such as coffee, food, tableware, and linens. Explain