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Job Description
1- Preparing, cooking, and presenting high-quality dishes within the specialty section.
2- Assisting the executive chef and sous chef to define menu concepts and develop dishes.
3- Helping with the management of health and safety practices.
4- Monitoring supplies and assisting with recipe costing and inventory control.
Skills
F & B Service , Cooking , CDP ,
Qualifications
- Diploma / Degree in Hotel Management
- Any Degree