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Nationality
Any Nationality
Gender
Not Mentioned
Vacancy
1 Vacancy
Job Description
Roles & Responsibilities
- Supervise the preparation and setup of the buffets
- Ensure a neat, attractive presentation that meets hotel standards.
- Ensure a continuous supply of dishes during service
- Adjust quantities according to the number of visitors
- Train the team on buffet presentation standards
- Apply and enforce HACCP standards
- Monitor consumption and adjust quantities
Desired Candidate Profile
- Diploma in cooking or hotel and restaurant management (CAP, TS, BTS, Hotel School or equivalent)
- Minimum 5 years of experience in the kitchen
- Proven experience in managing hotel buffets or high-volume catering
- Knowledge of food hygiene and safety standards (HACCP)
- ability to agree and form a team
- Concepts of cost and inventory management
Company Industry
- Hotels
- Hospitality
Department / Functional Area
- Chefs
- F&B
- Housekeeping
- Front Desk
Keywords
- Sous-Chef Buffet
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