planning, and ensuring the highest standards of food quality and presentation. The incumbent must possess refined recipes, portion control, and presentation standards. Monitor and evaluate food quality, taste, and appearance and effectively. Inventory Management and Cost Control: Manage inventory levels of food and supplies to Monitor ingredient quality and coordinate with suppliers for timely deliveries. Control food costs by tracking preparation and cost analysis. Adhere to portion control and standard recipes to maintain desired food cost
Assistant
Laundry:
Management of the Housekeeping Team similar lodge environment
revenue growth while maintaining high standards of quality and service. In collaboration with senior management highest levels of guest satisfaction by maintaining quality standards, resolving guest complaints, and addressing
objects. Must be able to cook a number of restaurant quality dishes him or herself. Must be in possession of