Head Chef (French Cuisine)

About this role

Key Responsibilities: To plan and manage the day-to-day operations of the kitchens ensuring the quality, standards and meeting the expectations of the customers on a daily basis To oversee kitchen and service staff To develop menu rotations; be responsible for budget and cost control, as well as for

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• F&B
• Communication
• Menu Development
• Operational Efficiency
• Food Product Marketing

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