Third cook (cook's assistant) seasonal - may to october
VictoriaFAIRMONT, Accor
...cost is managed; by controlling food waste through FIFO rotation, proper ordering, storage and preparation of all foods Ensures productivity and labour cost are managed; by maintaining a focused and productive approach to daily tasks Possess a complete understanding of the menu, recipes and presentations, aware of potential [...]
Industria: Hostelería, Restaurantes y Servicios Alimenticios