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kitchens 2018 (kim (control bottom line (wastage to be 2-4%), rosters…
kitchens 2018
kim
install jolt
develop stocktake
control bottom line
wastage to be 2-4%
rosters
maintain kitchens at 38%
ordering control food costs to 28%
set up equipment service schedules for 2018
set up pest control inspections for 2018
kim
developing menu
developing savoury
developing meals with maros
hotline
penehe
health qnd safety
fire extuingishers teach staff
deep fryer /water on floor
water/power/appliances
hands /hair in spiral mixer
workshops
cleaning systems
weekly clean
monthly clean/walls
time management
keep hours to rosters budget
ha young
product development
bread section
crumpets
sourdough
gluten free pastry
retail
pavs and meringues into farro
frozen dinners with kim
maybe after hours one night
new sweet ideas
training
bread section with azusa and bunny
baking with veronica
retail with yenni and bia