hospitality environment.
KEY OUTPUTS:
Service and Kitchen Management
QUALIFICATIONS REQUIRED:
satisfaction.
satisfaction. Supervise and coordinate kitchen staff, including line cooks, prep cooks, and kitchen assistants presentation guidelines. Train and mentor kitchen staff, providing guidance on culinary techniques, safety standards in the kitchen. Assist with scheduling staff and managing labour costs to optimize staffing levels with the ability to motivate and inspire kitchen staff to achieve culinary excellence. Ability to work delivering high-quality food and exceptional customer service. Solid organizational and time-management skills
daily
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OUTPUTS
OUTPUTS
standards.