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.
Supervise, collect, and evaluate all essential ingredients for food preparations for successful kitchen operations.
Analyze the quality standards of ingredients by focusing on their storage, utility, and impact.
Enhancing bonding within the culinary team and boosting respect, credibility, and association within the firm.
