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Key ResponsibilitiesMenu PlanningSupervise the preparation of all foodOversee and supervise all kitchen staffKitchen stocks: Oversee the ordering and control
Key ResponsibilitiesKnowledge in food controlFollow recipes, including measuring, weighing and mixing ingredientsBake, grill, steam and boil meats, vegetables,
Key ResponsibilitiesPreparing specific food items and meal components at your stationPlan and execute menus in collaboration with other colleaguesManage
Job Specifications Duties and Responsibilities entail: Ensuring that all ICT needs of the organization are met and to provide leadership to the ICT Department;
Job description Duties and responsibilities at this level will entail: Developing a comprehensive programme of engagement coverage for assigned areas Ensuring
Reporting to the Executive Chef and will be responsible to, Oversee the Pastry Section in the F&B Kitchen department by demonstrate strong leadership qualities
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