inventory of food and supplies. Monitor food costs and waste. Develop and implement strategies to minimize costs
inventory of food and supplies. Monitor food costs and waste. Develop and implement strategies to minimize costs
production quality and take corrective action. Minimize waste. Right first-time approach on all tasks. Work overtime/
to tight programmes and still effectively manage waste, resources and materials. Be able to Liaise with
to tight programmes and still effectively manage waste, resources and materials. Be able to Liaise with
quotation for all bakery equipment. Minimizing waste in bakery division by (controlling yeast products
quotation for all bakery equipment. Minimizing waste in bakery division by (controlling yeast products