l staff to be trained in their areas of responsibility and to attend regular training workshops
including cooks and any other culinary assistants. Train and develop team members in culinary skills, food and recommend areas for improvement or further training. Food Safety and Hygiene: Ensure compliance with practices to minimize waste and ensure freshness. Train staff on proper food handling, labeling, and storage
Lead and motivate a team of employees, providing training, guidance, and support as needed. Ensure compliance
forecasts, and financial reports. Recruitment, training, and supervision of hotel staff, providing ongoing