of the Executive or Sous chef and have input in new ways of presentation or dishes
Mentoring, developing and managing staff to prepare new, original dishes on a daily basis according to availability
Mentoring, developing and managing staff to prepare new, original dishes on a daily basis according to availability
machinery used in hospitality. Implementation of new systems as and when needed. Work rosters, including
machinery used in hospitality. Implementation of new systems as and when needed. Work rosters, including
maintenance, operation, modification, replacement and new construction activities to ensure that all jobs are
maintenance, operation, modification, replacement and new construction activities to ensure that all jobs are