To make regular visits to the restaurant area to check on buffet quality, variety and presentation, merchandising and soliciting guest comments for quality improvement (specific market research […]
Conduct bi monthly food counts. Train junior staff to do food counts. Check variance reports after counts are submitted and verity reports
Adhering to correct hygiene principles. Taking full responsibility of the FCS audits, file and all related paper work. Doing necessary training for scullers and chefs with regards to FCS policies and processes […]
To assist in the effective development and training...