immediate serving and freezing, ensuring consistent quality and reheating suitability.
immediate serving and freezing, ensuring consistent quality and reheating suitability. Kitchen Management: safety standards. Quality Control: Ensure all dishes meet strict standards for quality, presentation, and ensuring profitability without compromising on quality. Customer Satisfaction: Drive efforts to achieve achieve high customer satisfaction through top-quality culinary products. Continuous Improvement: Remain current
immediate serving and freezing, ensuring consistent quality and reheating suitability. Kitchen Management: safety standards. Quality Control: Ensure all dishes meet strict standards for quality, presentation, and ensuring profitability without compromising on quality. Customer Satisfaction: Drive efforts to achieve achieve high customer satisfaction through top-quality culinary products. Continuous Improvement: Remain current
PURPOSE: To ensure that quality products are received, and prepared for customers according to SOP. DUTIES
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness Investigate and resoive complaints regarding food quality, service, or accommodations. 8. Control inventories (purchase orders) and equipment needed to ensure quality and timely delivery of services. 10. Prepare all evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary procedures and worker performance to increase service quality and enhance job safety. 21. Clearing tables, serving
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness Investigate and resoive complaints regarding food quality, service, or accommodations. 8. Control inventories (purchase orders) and equipment needed to ensure quality and timely delivery of services. 10. Prepare all evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary procedures and worker performance to increase service quality and enhance job safety. 21. Clearing tables, serving
duties will include food preparation and food quality control. Will be responsible for kitchen control
operation of the restaurant/ take-away Ensuring quality standards of food and PEDROS Standard Operating
food-liquor costing, stock reporting, service quality control, opening & closing procedures. Applicants
food-liquor costing, stock reporting, service quality control, opening & closing procedures. Applicants