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- ...Description # #Sous Chef in the full operation of all kitchen units. #Is responsible for the cost, quality, hygiene, taste, presentation... ...all section chefs and instruct them as needed. #Personally control that the presentation and quality of food prepared for breakfast...
- ...responsibility. #Coordinate employees working at the restaurant. #Identify technical breakdowns in the units and make sure they are fixed. #Carry out and control preparations at hotels. #Ensure that preparations are made for special evenings and control the preparations...
- ...the environment and lead to staffs. #To provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness. #Carry out all responsibilities related to the quality management and food safety management systems...