promptly and effectively. Inventory Management and Cost Control: Manage inventory levels of food and supplies with suppliers for timely deliveries. Control food costs by tracking expenses, calculating portion sizes and cost analysis. Adhere to portion control and standard recipes to maintain desired food cost percentage
under pressure
confident in analyzing financial reports, controlling costs and preparing budgets
work under pressure
under pressure;
- Must be able to create, cost and maintain recipes;
- Must have strong general
under pressure;
- Must be able to create, cost and maintain recipes;
- Must have strong general
guests.
financial literacy.