A hotel kitchen is the responsibility of the executive chef, who is in charge of the quality
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A hotel kitchen is the responsibility of the executive chef, who is in charge of the quality and quantity of food, organization of the kitchen and his or her sous chefs, administrative duties, and careful calculation of financial results.
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Related Book For 
Exploring The Hospitality Industry
ISBN: 9780133762778
3rd Edition
Authors: John R Walker, Josielyn T Walker
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