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Job Description
Preparing, cooking and presenting dishes within your speciality
Managing and training any demi-chef de parties or commis working with you
Helping the sous chef and head chef to develop new dishes and menus
Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
Monitoring portion and waste control to maintain profit margins
Skills
Presentation skill , Communication skills , Cooking ,
Qualifications
- Bachelor of Hotel Management (BHM)