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Job Description

· To assist the Chef de partie or Sous Chef in supporting the culinary operation of a kitchen or outlet

· to ensure a positive and professional working environment throughout the kitchen and upholding all culinary and hotel standards.

· It is also binding on me to be attentive and involved in preparation and services of all food items according to recipes and standards.

· to inspect and clean food preparation area such as equipment and work surfaces and to ensure safe and sanitary food handling practices.

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