Liaise with the stewarding manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small kitchen equipment, floors and fridges.
Collaborate with the culinary team to improve teamwork, bonding, and management for better kitchen tasks.
Analyze the quality standards of ingredients by focusing on their storage, utility, and impact.
Ensure that all the ingredients fall under the established quality standards and if they?re correctly ordered.
