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- ...professional skills and personal development. #Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these. #Within kitchen hygiene rules chef who is working...
- ...market the opportunities to learn to always keep a full schedule of either classes or tutoring sessions. 2.5 Design, develop, and produce training materials (e.g., facilitator/participant workbooks, manuals, brochures, job aids, posters) for progressive coursework and...