1.Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis. 2.Teaches preparation according to …
The position is responsible for overseeing the departments' functioning with strong leadership & attention to detail while elevating and sustaining the competitive edge to provide …
The Executive Sous Chef assists the Executive Chef in making strategic decisions as a business leader of a hotels' Food & Beverage/Culinary operations. The position ensures Food Pr…
Objective of the role: The Executive Sous Chef assists the Executive Chef in making strategic decisions as a business leader of a hotels' Food & Beverage/Culinary operations. The p…
The Sous Chef - CDC ( PAN Asian ) is accountable for the quality, consistency and production of all the restaurant kitchens. The position is required to exhibit culinary tasks whil…
.Support Chef de Partie or Demi Chef de Partie in the daily operation and work .Work according to the menu specifications by the Chef de Partie .Keep work area at all times in hygi…
.Familiarize with the hotel annual business strategy. .Develops restaurant goals and strategies in consultation with the Director of Food & Beverage and ensure alignment with the h…
.Liaises closely with the F&B Department on various operational and cost related issues to effectively control the F&B Cost. .Controls the Food and Beverage outlets in terms of was…