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Develop and implement the annual training plan aligned with infrastructure and construction business requirements. Conduct Training Needs Assessment (TNA) and competency mapping for engineers, supervisors, technicians, and facility management personnel. Design, coordinate, and deliver technical training programs related
Key Responsibilities: Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare
