field.
dishes, ensuring adherence to recipes, portion control, and presentation standards. Monitor and evaluate and effectively. Inventory Management and Cost Control: Manage inventory levels of food and supplies to coordinate with suppliers for timely deliveries. Control food costs by tracking expenses, calculating portion preparation and cost analysis. Adhere to portion control and standard recipes to maintain desired food cost
with outside contractors.
with outside contractors
be confident in analyzing financial reports, controlling costs and preparing budgets
profit margins
standards in all maintenance activities
profit margins
Working knowledge of stock controls
Banqueting & Conferencing Experience