Operate and maintain baking equipment, such as ovens, mixers, and other tools, ensuring they are in good working order and reporting any malfunctions promptly.
Apply appropriate mix of instruments to manage aggregate monetary policy cost within budget and avoid deviation from tolerance level at any given time.
Maintain a high level of cleanliness and organization within your assigned station and the overall kitchen environment, adhering to strict food safety and sanitation regulations.
Ensuring the highest standards of production by carrying out “spot checks” of portions and presentation of all food items, taking corrective action when needed,
Maintain a clean and organized work environment, including brewing stations, counters, and customer seating areas, adhering to food safety and hygiene standards.