Incharge with maintaining the standards and doing trainings from ship to ship to all new sous chefs. Working together with the head chef doing all orders .
RUNNING THE KITCHEN WHEN THE HEAD CHEF IS BUSY AND MAKING SURE ALL THE SECTION ARE RUNNING SMOUTHLY.
IN CHARGE WITH THE DAILLY MENUES ,STUDENTS AND HIGH TABLE PREPARATION OF FOOD,AND BANQUETING ALSO.
INCHARGE WITH BREAKFAST PREPARATION AND BAR MENUES ALSO BANQUETING