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  • 1. To assist in the preparation and service of food for guests and staff under the supervision of the Sous Chef/Chef de Partie. 2. To have an understanding of menu planning, the implementation of stock controls, 3. the importance of good stock management, and how this enables the kitchen to meet gross profit. 4. To maintain a high standard of specified work in accordance with the Executive Head Chefs ...

  • and neat appearance and work area at all times. Promotes goodwill by beings courteous, friendly, and helpful to guests, mangers, and fellow employees. Walk around with the client and ensuring that they secure whatever services they are in need of. Getting information about areas of interest in order

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