Chef De Partie
Parkhouse
Total years of experience :8 years, 9 Months
to develop new dishes & menus.
• Ensuring my team have high standards of food hygiene & follow the rules of health & safety.
• Monitoring portion & waste control to maintain profit margins.
A study of personal cleanliness, sanitary practices in food preparation, causes, investigation and control of illness caused by food contamination and work place sanitation standards. This course provides an overview of the lodging management industry.