Sous chef
Dibba Al-FujairahAccor
...complaints or problems to supervisors if no immediate solution can be found and assure follow-up with guests. To be demanding and critical when it comes to operational standards. To always ensure and enforce the respect of the HACCP manual. To report immediately any HACCP-related issue to the Executive Sous Chef and Sous Chef. [...]
Category Restaurant, Catering & Hospitality