I've been involved on a food safety project lately with non caterers
who are making decisions about what chefs should do but at the same time have absolutely no idea of their range of skills, duties and responsibilities.
Apart fom menu planning, business forecasting, health and safety... what else?
Thanks
Jerry
who are making decisions about what chefs should do but at the same time have absolutely no idea of their range of skills, duties and responsibilities.
Apart fom menu planning, business forecasting, health and safety... what else?
Thanks
Jerry




