Scope Of Position
To lead and run a section of the kitchen overseeing and managing commis and demi chef de parties, assisting sous chefs in the preparation and service of food, in accordance with Raffles standards whilst ensuring equipment and utensils are always kept clean & tidy to the standards required by the Hotel
Responsibilities
Operation
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
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