initiatives for the Housekeeping team Monitor and control inventories for operating equipment, linen, stationary ensure par stocks are maintained and costs are controlled Experience and Skills: Minimum of 2 years of and experience Effective rostering abilities Controlling of expenses and inventories Ability to remain
times;
order supplies as needed.
Menu and Quality Control:
Work with chefs to develop and update menus presentation.
Implement and maintain portion control and waste reduction practices.
Marketing Financial acumen with experience in budgeting and cost control. Flexibility to work evenings, weekends, and holidays
portion control, and food safety guidelines. Manage inventory, ordering, and stock control to minimize
portion control, and food safety guidelines. Manage inventory, ordering, and stock control to minimize
dishes within your speciality;
<
times;
excellence.
policies, procedures and administrative systems and controls are in place
ordering supplies to minimize waste and maintain cost control.