and develop team members in culinary skills, food safety, and sanitation practices. Schedule and assign further training. Food Safety and Hygiene: Ensure compliance with all health and safety regulations, including any potential or actual issues related to food safety promptly and effectively. Inventory Management knowledge of menu planning, nutrition, and food safety regulations. Strong leadership and team management
and facilities to identify maintenance needs, safety hazards, and opportunities for improvement
and facilities to identify maintenance needs, safety hazards, and opportunities for improvement.
policies, industry regulations, and health and safety standards.