employees ● Create schedules to ensure adequate manning for the kitchen. ● Planning of menus Skills: ●
and Night Bakers.
operational costs and identify measures to cut waste
windows and walls are clean at all times Remove waste, placing it in designated pickup areas Maintain
operational costs and identify measures to cut waste. Conduct stock takes and manage stock orders, handling
operational costs and identify measures to cut waste. Conduct stock takes and manage stock orders, handling
standards and an unrelenting drive to eliminate waste
Costing Management: Identify ways to reduce spoilage/waste of infrequently used items. Assists with menu planning