the kitchen, including staffing, scheduling, and training of kitchen personnel.
goods. To implement, execute and maintain stock take post mortem action plans. Inventory Management To ensure skills. To ensure that all associates are regularly trained in order to achieve the required standard. To coach areas. To ensure that the individual development training pack (IDTP) is completed for his/her team and (Current city/town of residence); Qualifications and training; Work experience; Memberships (if any); Personal
food presentation and taste.