the Chef de Partie or Sous Chef in the daily operation and work Work according to the menu specifications Adhering to correct hygiene principles Assist with food stock counts Assist with OE stock counts Strong leadership
the Chef de Partie or Sous Chef in the daily operation and work Work according to the menu specifications Adhering to correct hygiene principles Assist with food stock counts Assist with OE stock counts Strong leadership
for managing budgets, controlling Beverage and Operation Equipment stock, and ensuring compliance with department Responsible for daily control of all operating equipment, beverage stocks, linen, and consumables directed by the relevant legislation and standard operation procedures of the Company Ensure staff always rosters in the absence of the F&B Manager and assist with Duty Manager shifts as required Ensure the
for managing budgets, controlling Beverage and Operation Equipment stock, and ensuring compliance with department Responsible for daily control of all operating equipment, beverage stocks, linen, and consumables directed by the relevant legislation and standard operation procedures of the Company Ensure staff always rosters in the absence of the F&B Manager and assist with Duty Manager shifts as required Ensure the