Under the general guidance of the Senior and/or Junior Sous Chef provide the highest food quality consistent with cost control and profitability margins of the hotel’s kitchen/ area of responsibility to maximise guest satisfaction and food profitability by managing the food production in the kitchen. All work is carried out in line with the hotel’s guidelines, the departmental business plan, and Radisson Blu corporate guidelines, and service concepts. And strictly follow HACCP guideline and regulation.
https://radissoncareers.com/job/chef-de-partie-pastry-in-abu-dhabi-uae-jid-34953
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