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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

  • Assists in the development and implementation of marketing plans as needed. o Develop a result oriented team for respective market o Provides timely feedback to senior management regarding performance of the market. o Provides timely, accurate, competitive pricing on all completed prospect applications

  • Assists in the development and implementation of marketing plans as needed. o Develop a result oriented team for respective market o Provides timely feedback to senior management regarding performance of the market. o Provides timely, accurate, competitive pricing on all completed prospect applications

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