stations stocked, especially before and during prime operation hours; Train and assess staff on the job; Manages
maintain cost control.
the Chef de Partie or Sous Chef in the daily operation and work Work according to the menu specifications
Outlook/e-mail)
procedures for food handling, cooking, and equipment operation. Provide hands-on coaching and feedback to employees
procedures for food handling, cooking, and equipment operation. Provide hands-on coaching and feedback to employees
procedures for food handling, cooking, and equipment operation. Provide hands-on coaching and feedback to employees
the Chef de Partie or Sous Chef in the daily operation and work Work according to the menu specifications
procedures for food handling, cooking, and equipment operation. Provide hands-on coaching and feedback to employees
Birkenhead House manages and controls the daily operations of the FOH department. They ensure that the standards