International cuisine chef
MumbaiFour Seasons Hotels And Resorts
...evident. To control food cost through careful purchasing, portion control and supervision of wastage. To carry out the costing of recipes as and when required. To make out the dairy and market list. To draw up staff rotas as and when required. To control the ordering of all the dry stores goods. To control the [...]
Category Restaurant, Catering & Hospitality
3 days ago in Labor24