...Manager, will provide the highest food quality consistent with cost control and profitability margins of the hotel’s kitchen to maximise... ...out in line with the hotel’s guidelines, the departmental business plan, the corporate guidelines, and service concepts.
Skills...
...function provides the highest food quality consistent with cost control and profitability margins; hence maximise guest satisfaction... ...carried out in line with the hotel’s guidelines, the departmental business plan, corporate guidelines, and service concepts.
Skills...
...must produce the highest possible food quality in own section. All production is carried out in line with appropriate food portion control, use of recipes, hotel’s guidelines, and service concepts under the supervision of the department head.
Skills and...
...masterpieces that go beyond the guests’ expectations. All work is carried out in line with the hotel’s guidelines, the departmental business plan, corporate guidelines, and service concepts.
Skills and Qualifications
# Two years minimum experience at Pastry Chef...