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Duties: Assisting the F&B Manager in ensuring the efficient and profitable running of all F&B outlets by carefully planning, controlling and the coordinating of all relevant facets of agreed operational standards and procedures. Ensure that all
Duties: Collaborate with the Executive Chef to design and update pastry menus. Develop innovative and seasonal dessert offerings that align with the lodges culinary vision. Supervise pastry preparation and presentation to ensure consistency and excellence. Oversee
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