Mark Arthur St John

· Manage day to day operations

· Creating dishes

· Ordering of stock

· Hiring & termination of staff

· Righting roster’s

· Expedition of service

· Stock management

· Discipline staff

· Righting Recipe book

· Staff training

· Enforcing Portion control protocol

· Receiving stock

· Setting & enforcing SOP’s

· Work stove & grill station

· Train staff

· Comprehensive preparation of the food station

· Break down fish

· Portion a weighing out of key ingredients

· Count stock

· Expedition of service

· Manage day-to-day operations

· Creating menus

· Creating buffet menu’s

· Ordering of stock

· Hiring & termination of staff

· Preparing the roster

· Expedition of service

· Stock management

· Discipline staff

· Writing a recipe book

· Staff training

· Enforcing portion control protocol

· Receiving

· Work stove & plating station

· Work starter station

· Buffet preparation

· Break down fish

· Work grill

· Working the buffet & talk to guest

· Set up & breakdown buffets