QUALIFICATIONGraduate of Bachelor's / College Degree in Food Tech., Food & Beverage Services Management, Culinary Arts or equivalent6 months or more work
ESSENTIAL DUTIES AND RESPONSIBILITIES: Ensuring that the standard & quality of the food production is maintained at the highest level at all times.Prepare and
- PLEASE ATTACH YOUR CV/RESUME-"1 To carry out any reasonable additional duties as may be required by your department meetings.To ensure a high level of
Description / RequirementsJob title: Vice President - Business and Operations ManagerIndustry: Hospitality, Food & BeverageJob Category: General Management &
Duties and Responsibilities: Develop and update menus in collaboration with chefs and culinary staff.Analyze market trends, customer preferences, and feedback
ESSENTIAL DUTIES AND RESPONSIBILITIES:1. Directs food preparation and collaborates with executive chef.2.Helps in the design of food and drink menu.3.Produces
ESSENTIAL DUTIES AND RESPONSIBILITIES:1. Ensuring that the standard & quality of the food production is maintained at the highest level at all times.2. Prepare
Job Overview A key position which is instrumental in delivering seamless experience to our external and internal guests. Our Guest Experience Experts works
The Demi Chef de Partie is responsible for the following:Providing support to the Chef de Partie in accomplishing day-to-day operations in their specific line
The Demi Chef de Partie is responsible for the following:Providing support to the Chef de Partie in accomplishing day-to-day operations in their specific line
A sous chef is responsible for planning and managing food preparation in restaurant kitchens. Known as the assistant to the head chefor the head chef's second
POSITION SUMMARYThe Head Chef will oversee kitchen operations, and prepare or coordinate the preparation of food ordered by guests.ESSENTIAL DUTIES AND
POSITION SUMMARYThe Head Chef will oversee kitchen operations, and prepare or coordinate the preparation of food ordered by guests.ESSENTIAL DUTIES AND
DIRECT HIRING!POSITION SUMMARY The Head Chef will oversee kitchen operations, and prepare or coordinate the preparation of food ordered by guests.ESSENTIAL
A sous chef is responsible for planning and managing food preparation in restaurant kitchens. Known as the assistant to the head chefor the head chef's second
The Demi Chef de Partie is responsible for the following:Providing support to the Chef de Partie in accomplishing day-to-day operations in their specific line
As our Housekeeping Manager, you are responsible for planning, organizing, and developing the overall operation of the housekeeping department to the highest
Job Description Responsible for assisting the General Manager/Director, F&B in coordinating all phases of restaurant/outlets/bars/banquet beverage operations
Duties and Responsibilities:1. Develop and update menus in collaboration with chefs and culinary staff.2. Analyze market trends, customer preferences, and
The Head Chef will oversee kitchen operations and prepare or coordinate the preparation of food ordered by guests.Job Responsibilities: Ensure that the