EXECUTIVE SOUS CHEF
Updated: June 09, 2024 06:37 PM GMT
Raia Hotel & Convention Centre Terengganu
Kuala Terengganu, Terengganu• Operating the kitchen and directing kitchen employees.
• Maintaining and upgrading food quality and presentation.
• Controlling food coast and forecasting regarding food production as well as requisitioning.
• Organizing an efficient flow of production.
• Work with the Banqueting Manager in selling and planning Banquet function.
• Maintaining safe working conditions for all employees.
• Responsible for proper cleanliness and sanitation of kitchen and equipment.
• Responsible for maintenance of proper sanitation standards in accordance with HALAL requirements. More Detail
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