- Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.
- Ensure strict stock rotation and minimum wastage. Have a stock control procedures implemented and maintained.
- Check that all cooked and pre-cooked foods are properly stored.
- Prepare and ensures availability of mise en place as required.
- Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.
- Assist and liaise with chef on duty as required.
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