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 ...
and Rotation - Knowledge of procedures and temperatures for storing and rotating food stock in coolers ... identification and contract negotiation, supply requisition and purchasing, and inventory control ...