bronstein

leroy

Been doing daily update: debit and credit financial transactions. Monthly payout salary of all staff same goes for insurance preparing invoices for clients & delivering orders for SBB(Forest Management and Supervision Foundation).

• Making simple and understandable equipment guidelines for all staff. • Daily teachings with new staff according to schedules. • Monitoring staff profile for better experience. • Making of recipes and standards for better quality • Making of staff work schedule according to experience.

Daily mise n place. taking orders and serving with quality handling payments of the guest when done. Making sure the meals are on Temp and Quality.

- Managing kitchen operations - Scheduling staff for preparations of meat and vegetables, sauces and spices. - Controlling daily use (ins and outs) and purchase if need. - Menu making and specials if needed. Cost calculations and menu prices according to our margin of profits. - Coaching and mentoring staff that is new or not known with the kitchen culture