Objectives
· To strive to ensure the highest quality of food service to restaurant and banquet guests.
· To meet or exceed the expectations of our guests with respect to food quality, consistency, and presentation.
Duties and Responsibilities
· To place food orders in accordance with guidelines for product quality and freshness.
· To receive, store and rotate fresh, frozen, canned, and dry food products to ensure freshness and minimize spoilage.
· To participate in advance processing and preparation
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