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.

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Skills

F & B Service , Cooking , CDP ,

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Qualifications

• Diploma / Degree in Hotel Management
• Any Degree