all sections of the kitchen. Main duties include stock management, food costing and handing off all kitchen
budget operations for future events. Order relevant stock and equipment. Liaise directly with clients to while maintaining ongoing work. Order relevant stock and equipment for events. Directly liaise with
customer expectations ● Do a daily, weekly and monthly stock check in the restaurant ● To ensure that all staff
sales/marketing, property appearance, and profit/financial control. Coordinates, directs and manages the staff and