Summary
To assist the Chef de Cuisine in managing his / her assigned kitchen operation
as a successful independent profit center, ensuring maximum guest
satisfaction, through planning, organizing, directing, and controlling the
event Kitchen operation and administration.
Qualifications
Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a
hotel or large restaurant with good standards; preferably with experience in
luxury international brands. Qualification in Kitchen Production or Management
will be an advantage. Comprehensive knowledge of kitchen hygiene practices and
occupational health and safety standards will be essential. Basic Computer
Skills in MS Office, and Recipe Maintenance System is preferred.
Summary To assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 ye…
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