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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

  • Head Chef,Pastry Chef,Sous Chef,Commis Chef,Demi Chef de Party,Chef De Party,Assistant Chef,Cook Helper Head Chef,Pastry Chef,Sous Chef,Commis Chef,Demi Chef de Party,Chef De Party,Assistant Chef,Cook Helper

  • and Stewardesses Food and Beverage Production: Pastry Chef, Jr. Sous Chefs, CDPs and Commis (Bakery, Goan, Conti, Indian and Tandoor) Admin Office: Secretary Front Office: Front Office Supervisors, Front Office Assistants and Guest Relations Associates. Sales: Revenue Manager, Assistant Manager (Events) As mentioned in the Job description

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