نضال مطر

sous chef في Radisson Blu Hotel

• لبنان - بيروت
• أشغل هذه الوظيفة منذ أكتوبر 2003

To deputize in the Head Chef's absence, Assist in maintaining inventory;estimate food consumption and purchase or requisition of food and non-food items necessary for kitchen operation, Confer with Head Chef or Executive Chef to coordinate polices and procedures between the kitchen and dining areas as well as banquet functioning and banquet staff