customers/suppliers with loading and offloading of stock as required according to policies and procedures General housekeeping of premises Customer service Stock control Skills Service orientation Accurate, thorough
welcome Stock: Manage food inventory and maintain supply levels Ordering receiving, counting of stock Receiving Receiving and Counting Stock Ensure product availability Ad hoc Duties: Ensuring that the kitchen is clean
Preparing material, equipment and cost estimates and confirming costs are within the budget Forecasting
Preparing material, equipment and cost estimates and confirming costs are within the budget Forecasting