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Assist the executive chef to plan, organize, direct and control all culinary operations.
Supervise, and coordinate culinary staff.
Direct banqueting functions including private parties, special member events a
Responsible for inventory functions, requisitioning, product costing Plan, coordinate and supervise menu planning and implementation.
Ensure compliance with standards of operation, sanitation, and safety.
Increase F&B revenue by new menus and food promotion , coordinate activities with executive chef
Ensure all culinary offerings are of exceptional quality to maintain customer satisfaction.
Ready to carry more objectives and responsibility.