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SummaryTo function as the Production Manager for the Food and Beverage Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel, and are individually profitable. Qualifications Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Executive Chef or Executive Sous Chef in larger operation. Good practical, operational, and adequate administrative skills with a flair for creativity are a must