based on seasonality, customer preferences, and cost considerations. Develop new dishes and ensure a inspections to ensure compliance. Cost Control: Monitor food costs and labor expenses to meet budgetary budgetary goals. Identify opportunities for cost savings without compromising food quality. Quality Control:
based on seasonality, customer preferences, and cost considerations. Develop new dishes and ensure a inspections to ensure compliance. Cost Control: Monitor food costs and labor expenses to meet budgetary budgetary goals. Identify opportunities for cost savings without compromising food quality. Quality Control:
chef on menuplanning and costing. Responsible for food and beverage costing, including wastage. Checking
chef on menuplanning and costing. Responsible for food and beverage costing, including wastage. Checking
and inventories. Reviews the reports compiled by Cost Auditor and liaises with the Materials Manager to
to increase revenue and profitability, including cost control measures and upselling techniques. Monitor
to increase revenue and profitability, including cost control measures and upselling techniques. Monitor
following facets are desired: Production - finance/cost management Assets and Loss Control - Personnel Management
following facets are desired: Production - finance/cost management Assets and Loss Control - Personnel Management