To assist in menu development from sourcing of ingredients to the final plating. Innovation, uniqueness and current trends should be take into consideration so as to meet current market demands.
To source for high quality and fresh ingredients as well as cooking instruments required.
Ensure that usage of ingredients are optimised, and that food wastage in the restaurant is kept at a minimal.
...
To assist in menu development from sourcing of ingredients to the final plating. Innovation, uniqueness and current trends should be take into consideration so as to meet current market demands.
To source for high quality and fresh ingredients as well as cooking instruments required.
...
To assist in menu development from sourcing of ingredients to the final plating. Innovation, uniqueness and current trends should be take into consideration so as to meet current market demands.
To source for high quality and fresh ingredients as well as cooking instruments required.
Ensure that usage of ingredients are optimised, and that food wastage in the restaurant is kept at a minimal.
...
High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
...
To assist in menu development from sourcing of ingredients to the final plating. Innovation, uniqueness and current trends should be take into consideration so as to meet current market demands.
To source for high quality and fresh ingredients as well as cooking instruments required.
Ensure that usage of ingredients are optimised, and that food wastage in the restaurant is kept at a minimal.
...
To assist in menu development from sourcing of ingredients to the final plating. Innovation, uniqueness and current trends should be take into consideration so as to meet current market demands.
To source for high quality and fresh ingredients as well as cooking instruments required.
Ensure that usage of ingredients are optimised, and that food wastage in the restaurant is kept at a minimal.
...