Personal Information
Organization / Workplace
Other
Occupation
CHEF
Industry
Hospitality / Leisure
About
Develop changes in operator of kitchens, kitchen hygiene standard operational HCCP standards, improving the quality of presentation of progress either buffet or Ala carte , standard recipes, preparation and standardization of procedures to train staff kitchen operation, repair operator of the opening or re-opening of the kitchen, to ensure guest satisfaction standards,
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