In this period of Covid-19, UFS is in this with you. We will be sharing real voices from F&B partners in this industry to support you along the way.
In this first series, hear from Chef Nixon Low, Executive Chef of Tung Lok Catering on how they manage the back of house manpower and operations positively. Tips including clearing backlog of staff leave, redesigning job scope and training staff to take on more roles so that you can be also adaptive and be ready for changes.
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