Job Description

work in conjunction with senior Chefs and Culinary Designer. You will also be training supervising junior chefs, further duties will include monitoring and management of food waste, dealing with suppliers, rotation quality checks, implementing and ensuring compliance of hygiene and health & safety guidelines.
6Days week work/9hr Day
Overtime provided.
Food and accommodation available.

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Skills

Handling cleaning agents , Guest Service , F & B Service , Sous chefs , SERVING , Cooking ,

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Qualifications

• Bachelor of Hotel Management (BHM)
• Diploma / Degree in Hotel Management