1- Implement menu menu (pasta, salads, sandwiches, appetizers)
2- Risbe's work
3- Training the workers on the menu
4- Management of the operating team
5- Reducing the cost
6- Ensuring and ensuring adequate supplies in the department
7- Apply health and safety standards and ensure hygiene procedures
8- Monitor the equipment and devices used in the department and report faults
Requirements:
A minimum of 3 years of experience in the same field (International)
