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Assists the Chef de Cuisine/Sous Chef in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards. Monitors food and operating costs and controls these by reducing waste. Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
Marriott International·Delhi
Marriott International·Delhi
Marriott International·Delhi
Marriott International·Delhi