the Chef de Partie or Sous Chef in the daily operation and work Work according to the menu specifications condition according to the rules set by the hotel Control food stock and food cost in his section Prepare of requirements, cleanliness, wastage and cost control EDUCATIONAL REQUIREMENTS: Matric Relevant Culinary
the Chef de Partie or Sous Chef in the daily operation and work Work according to the menu specifications condition according to the rules set by the hotel Control food stock and food cost in his section Prepare of requirements, cleanliness, wastage and cost control EDUCATIONAL REQUIREMENTS: Matric Relevant Culinary