Bestandskontrolle und wirtschaftlicher Wareneinsatz (Waste‑Kontrolle, Portionierung, tägliche Übergaben an Sous/Cost Control). * Produce grill items with precise temperature control (doneness, resting, holding) and maintain grill equipment safely. * Enforce HACCP and food‑safety compliance (receiving, cold‑chain, cross‑contamination prevention, cleaning schedules, allergen control). * Manage stock, yield, and waste, coordinating daily handovers with Sous/Cost Control.
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