CHEF DE CUISINE
- Develop and plan menus based on market trends and seasonal ingredient availability to attract and satisfy customers
3 days
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BUSINESS DEVELOPMENT MANAGER
- Revenue & Sales Growth: Identify, pitch, and secure new corporate dining accounts, corporate catering contracts, and group event/banquet bookings.
3 days
Executive Chef
- Lead and manage all kitchen operations including food preparation, production, and service to ensure smooth daily functioning
3 days
BILLING SUPERVISOR
- Lead and manage a team of billing specialists to deliver accurate and timely billing operations
3 days
Manager
- Oversee daily restaurant operations to maintain high standards of food quality, hygiene, and customer service that enhance guest satisfaction
27 days
27 days