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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

  • Personals Linen Keeper Store Keeper Drivers Pool Attendants Spa Therapist Event Coordinator Gardeners Maintenance Personals (Electrician, Plumber, Carpenter, STP Operator, DG Operator) COOKS AND ASSISTANTS South Indian Indian Pantry Tandoor Chinese Japanese Sweet Section Bakery GSA - FO, HK, F&BS

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