# One is responsible for all aspects of operations of hotel, to day-to-day staff management and guests.<br> # Responsible for the preparation and subsequent achievement of the hotel's annual Operating Budget, Marketing & <br> Sales Plan and Capital Budget.
1. Commi 1/2 -Dim sum chef<br> 2. Commi 1/2 -Pan Asian Chef<br> 3. Commi -CDP/Commi 1/2<br> 4. Bakery -CDP/Commi 1/2<br> 5. Shift Manager<br> 6. Team member<br> 7. CDP/Commi 1 Indian Curry/Tandoor<br> 8. Continental Chef<br> 9. Executive Chef<br> 10. Kitchen Porter