Manage diversity in the workplace.\r\nManage operational plan.\r\nPrepare dishes using basic methods of cookery.\r\nPrepare appetizers and salad.\r\nUse cookery skills effectively.\r\nEnhance customer service experiences.\r\nDevelop and manage quality customer service practices.\r\nManage conflict.\r\nPrepare and monitor budget.\r\nUse hygienic practices for food safety.\r\nResearch and comply with regulatory requirements.\r\nLead and manage people.\r\nMonitor work operations.\r\nWork effectively as a cook.\r\nParticipate in safe work practices.\r\nImplement and monitor work health and safety practices.\r\n\r\n\r\n
Motogp\r\nMusic \r\nAnd\r\nTravel.
A motivated and enthusiastic diploma graduate of Diploma in Hospitality Management (Culinary Arts) with more than 5year hospitality industry experience. Capable of working with team in a busy environment including all type of cookery, team jobs.\r\nExperience \r\n1)Sheraton Grand Bengaluru.(6month as a Commis)\r\n2)Platinum Hotel Kathmandu(1year as a Commis III)\r\n3)Hickory Smokehouse Wilmslow(1year as a Chef De Partie)\r\n4)Best Western Pinewood(1month a a a Chef De Partie)\r\n5)Radisson Blu(Currently working from last 1years)\r\n6)Emirates lounge(Currently working from last 6 month)\r\n\r\n\r\n
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