maintain proper food handling, sanitation, and storage procedures.
and managing restaurant staff, such as chefs, servers, and kitchen personnel. Quality Control: Ensuring
and managing restaurant staff, such as chefs, servers, and kitchen personnel. Quality Control: Ensuring
done on all production steps dishwash / equipment storage and packing / bondstore / bar packing / plating
done on all production steps dishwash / equipment storage and packing / bondstore / bar packing / plating
work to minimize waste.
Equipment needed for wine display, serving and storage (bottle stoppers; decanters; sable; thermometers
Equipment needed for wine display, serving and storage (bottle stoppers; decanters; sable; thermometers
including cleaning workstations, equipment, and storage areas.
Assistance in Menu Execution:
monitoring stock levels, and ensuring proper storage and rotation of inventory to minimize waste and