• Preparing ingredients for dishes upon the instructions of chefs. • Assist in operating commercial cooking equipment such as stoves, cookers, ovens and fryers. • Preparing items prior to a meal service, such as chopping vegetables, butchering meat, or cleaning seafood. • Maintaining high standards of hygiene. • Measuring ingredients and sizing portions accurately. • Preparing foods for mise en place, which involves chopping vegetables, stocking stations, organizing ingredients. • Assisting chefs in food preparation.

• Checking customer’s debts. • Setting up the terms and conditions of credit sales. • Timely and effective collection of all debts and customers payments. • Maintaining contact with clients about debts. • Resolving questions both internally and externally around debts. • Providing accounts information to internal departments. • Establish and maintain good client relationships, both internally and externally at all levels. • Checking sales representatives when they change their positions and/or when they leave work. • Checking Promo’s. • Calculating & reporting monthly sales for KBD.

Professional Culinary Arts, Professional Cookery

MBA, Master of Business Administration

Faculty of Regional Studies & International Relations