portion and waste control. Order supplies to stock inventory appropriately. Improving your food ... Asume the responsibilites of Head Chef in their absence. Daily Briefings before Service ...
. Maintain high standards of product quality, consistency, and presentation. Monitor inventory levels, place supply orders, and manage ingredient stock to avoid waste. Train, supervise, and inspire ...
through the proper monitoring of the stock of bedding, supplies, operating equipment, cleaning equipment, cleaning supplies, resources, and others. Manage the monthly inventory reflecting the losses of operational ...