DELICIAE HOSPITALITY MANAGEMENT

Reporting to the RM (restaurant manager) and or his/her assigned personnel working towards restaurant’s annual operating budget. Coordinate daily front of the house operations including bar related job scopes; in charge for making beverages, daily chores; setting of table cutleries,…

Reporting to Executive Chef and or his assigned personnel: Head of Pastry: Manage daily operations of the pastry and bakery sections of the restaurant and also for outside catering. Creating pastries, baked goods, and confections by following a set recipes…