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REPORTS TO: General Manager / Food and Beverage Director
POSITION SUMMARY:
Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction.
Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.
Executive Chef Duties and Responsibilities:
PREREQUISITES:
EDUCATION:
EXPERIENCE:
With a minimum of two years experiences in a similar capacity / function in an international five star hotel with strong background in HACCP procedures and application.
Applicants should sendd CVS to ipark_13recruitment@outlook.com
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