Chef De Cuisine - Banquets

• Manage and oversee the kitchen staff to ensure high-quality food preparation and presentation.
• Develop and implement new menu ideas and recipes to enhance the dining experience.
• Maintain high standards of quality, hygiene, and safety in the kitchen environment.
• Collaborate with other departments to ensure seamless service delivery.
• Conduct regular inspections to identify areas for improvement and implement changes.
• Train and mentor junior staff members to improve their skills and knowledge.

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