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Scope and Objectives
The Executive Chef is responsible for leading the culinary operation, hygiene and food safety standards and maintaining high standards of quality of food offering. Main responsibilities will include, but not limited to, achieving targets such as P&L Budget and Forecast, adhering to HACCP and Food Safety standards, food quality and guest satisfaction.
Primary Responsibilities
FOOD QUALITIY
COST CONTROL
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
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