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Executive Chef
Full Time 4 weeks ago

Key Responsibilities Leadership & Supervision: Direct, train, and motivate the culinary team, including sous chefs, chef de parties, and kitchen staff.Menu Development: Design and update menus that reflect seasonal availability, guest preferences, and brand identity.Quality Control: Ensure all dishes meet established standards for taste, presentation, and portion consistency.Cost Management:

ZMW2,000,000 - ZMW2,500,000 /Monthly
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