highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all food products at the right temperature. Operate and maintain all department equipment and reporting produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Checks and Staff development. with a hands on approach Assist the HOD with Menu Planning, controls and implementation
highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all food products at the right temperature. Operate and maintain all department equipment and reporting produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Checks and Staff development. with a hands on approach Assist the HOD with Menu Planning, controls and implementation