CHEF

About this role

Job Summary: Manages the back of house operations, including Daily & Banquet menu planning, cost control, administration communication (all levels), manpower planning, and hygiene and safety management. Key Responsibilities: ·Responsible for the overall daily food production and back of the house op

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• Customer Service
• F&B
• General Work
• Personal Chef Services
• Manpower Planning
• Menu Planning
• Service Improvement

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