The incumbent will be reporting to Sous Chef and Co-ordinating all cold food preparation including banquets as and when necessary. He needs to support the operation to meet and exceed customer and employee expectations by providing Yes I Can! service and teamwork.
Preferred Professional Certification: Professional course in Culinary Arts and managment
Training/Trade Course: Diploma in Hotel Management
4 to 6 year(s)
Lunch Facilities: Full SubsidizeFestival Bonus: 3
No. of Vacancy
Jan. 31, 2022, midnight