Produce all items related to the menu to meet the establishment’s standards, ensuring that customer expectations are consistently satisfied.
Maintain a high standard of hygiene and health and safety in accordance with industry regulations and best practices.
Ensure that food production and presentation meet the highest standards as outlined in the performance manual and recipes. Consistently deliver top-quality food that meets or exceeds established standards.
Implement strict controls on food waste. Report any waste following the correct procedures to ensure efficient and responsible use of resources.
