Job Description

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To be responsible for the proper efficiency and profitable functioning of the kitchen outlets ensuring that functions provided are of the highest food quality consistent with cost control and profitability margins. All work is carried out in line with the hotel’s guidelines, the departmental business plan and hotel corporate guidelines and service concepts. To function as a production manager overseeing the production of all Chinese food in the hotel, outside catering, menu testing, and to assist each outlet in the preparation of menus, which meet the market needs. To assist with training and developing culinary associate in all areas.