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running of functions, particularly those requiring a bar service. Proactively managing any staffing challenges, equipment breakdown, and customers’ request. Always maintaining hygiene and food safety
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example and ensure that structure, processes, food safety guidance and all kitchen and service rules are adhered. Reporting to the Head Chef and Sous Chefs, the Pastry Chef will professionally lead the
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in the UK food production system. They will participate in a work package on a UKRI grant that explores how different land use scenarios can potentially change greenhouse gas emissions in the UK, with
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