Creating tasting menus for
guests; purchasing of
provisions for banquets; supervision and
quality control of products for meal
service
• Cooking all kinds of food following menu and number of
guests • Ensuring the
provision of
quality hospitality
services • Supervising and assisting culinary staff in the production of all menu items • Portioning and garnishing • Conducting
quality assurance tests for all menu items • Ensuring safe food handling procedures • Maintaining proper storage of all foods