Senior executive sushi chef
MiamiRiviera Dining Group
...the employee handbook. Physical Inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations) Daily high-cost perpetual inventory Data Entry of Inventory, Purchases / Invoices, Sales and Ending Inventory for COGS Sheet Food COGS [...]
Category Restaurant, Catering & Hospitality