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  • receiving and food storage standards\. Operates and maintains all department equipment and reports malfunctions\. Supports procedures for food & beverage portion and waste controls\. Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste

  • To Generating sales and revenue of the store To maintain teamwork, collaboration, development of people and achievement of targets. To understand customer needs and fulfill need gaps by suggesting the most optimal solution To monitor and control expenses through efficient store operations. To Ensure Inventory management and controlling shrinkage To Ensure Customer relationship leading to higher ...

  • To Generating sales and revenue of the store To maintain teamwork, collaboration, development of people and achievement of targets. To understand customer needs and fulfill need gaps by suggesting the most optimal solution To monitor and control expenses through efficient store operations. To Ensure Inventory management and controlling shrinkage To Ensure Customer relationship leading to higher ...

  • To Generating sales and revenue of the store To maintain teamwork, collaboration, development of people and achievement of targets. To understand customer needs and fulfill need gaps by suggesting the most optimal solution To monitor and control expenses through efficient store operations. To Ensure Inventory management and controlling shrinkage To Ensure Customer relationship leading to higher ...

  • To Generating sales and revenue of the store To maintain teamwork, collaboration, development of people and achievement of targets. To understand customer needs and fulfill need gaps by suggesting the most optimal solution To monitor and control expenses through efficient store operations. To Ensure Inventory management and controlling shrinkage To Ensure Customer relationship leading to higher ...

  • To Generating sales and revenue of the store To maintain teamwork, collaboration, development of people and achievement of targets. To understand customer needs and fulfill need gaps by suggesting the most optimal solution To monitor and control expenses through efficient store operations. To Ensure Inventory management and controlling shrinkage To Ensure Customer relationship leading to higher ...

  • To Generating sales and revenue of the store To maintain teamwork, collaboration, development of people and achievement of targets. To understand customer needs and fulfill need gaps by suggesting the most optimal solution To monitor and control expenses through efficient store operations. To Ensure Inventory management and controlling shrinkage To Ensure Customer relationship leading to higher ...

  • or create new ones that meet quality standards. * To estimate food requirements and food/labor costs. * To supervise kitchen staff's activities. Role Category : Senior Management/ Executive/Master Chef/ Executive Sous Chef/Chef De Cuisine. Functional Area : Hotels , Restaurants Contact Person: HR Manager Education- UG : BHM - Hotel Management, Diploma - Hotel Management Or - IHM or Culinary art diploma/graduate. - 1-2 years ...

  • Job vacancy: Young Chefs Academy of Delhi \r\nProfile: \r\n​Assistant ​Chef\r\nDescription: Teaching cooking in a fun way to kids, 6 hours job 12 noon to 6pm.\r\npassion for cooking

  • AL VENTURA VILLAGE (AL OSAIS), Dammam Saudi Arabia. Minimum 03 years experience in a renowned kitchen with 1 year in a similar position. Knowledge of Indian cuisine. Additional. cuisines optional.• English Speaking.1200+OT

  • Participates in the employee performance appraisal process, providing feedback as needed\. Brings issues to the attention of the department manager and Human Resources as necessary\. **Additional Responsibilities** Provides information to supervisors, co\-workers, and subordinates by telephone ...

  • to the attention of the department manager and Human Resources as necessary\. **Additional Responsibilities** Provides information to supervisors, co\-workers, and subordinates by telephone, in written form, e\-mail, or in person\. Analyzes information and evaluating results to choose the best solution

  • providing guidance, feedback, and individual coaching when needed\. • Participates in the employee performance appraisal process, providing feedback as needed\. • Brings issues to the attention of the department manager and Human Resources as necessary\. **Additional Responsibilities ...

  • to understand guest needs, providing guidance, feedback, and individual coaching when needed\. Participates in the employee performance appraisal process, providing feedback as needed\. Brings issues to the attention of the department manager and Human Resources as necessary\. **Additional

  • kitchen associates on the fundamentals of good cooking and excellent plate presentations\. Administers the performance appraisal process for direct report managers\. Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition\. Observes

  • plate presentations\. • Administers the performance appraisal process for direct report managers\. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition\. • Observes service behaviors of employees and provides feedback to individuals

  • for direct report managers\. Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition\. Observes service behaviors of employees and provides feedback to individuals and or managers\. Manages employee progressive discipline procedures for areas

  • techniques. -Coordinate with F&B department for any function/party requirement -Responsible for preparing the patient/ staff menus and getting it approved by Chief Dietician and GM F&B -Ensures that all stations remain stocked before and during the meal period. -Verifies that kitchen staff follows all

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