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Portugal – is on coordinating a process that is as efficient and effective as possible. Recipes and menus are handed down by the chef, based on his knowledge of the content as well as insight into the market and margins / pricing Requirements: Eight to ten years in subordinate position on board and/or 4-5 star hotels, restaurants or high volume food service facilities. Must speak English clearly and distinctly, write and read English in order to understand written procedures, give and receive instructions in written…


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