Supervise and co-ordinate activities of staff who prepare and portion food, Ensure food service and quality control, maintain records of stock, sales, and wastage, Prepare and submit reports, must have knowledge of the establishment's culinary genres, Supervise and check assembly of trays, Supervise and check delivery of food trolleys, Establish work schedules
Operate and manage the pastry section of a kitchen, working together with the other chefs
will be provided by the employer
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