Brief Introduction about yourself
Take charge of the assigned kitchen/s of operations.
Prepare, Produce and Present food to the agreed standard and quality with proper presentation.
Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy options.
Allocate duties for all kitchen staff.
Able to work with a substantial level of accountability, Able to work individually or in a team
Ability to control food costs, Creativity and an eye for detail
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