International Jobs
Key Responsibilities:
Menu development and innovation: Create, test, and refine menus (including seasonal updates and specials) that align with the restaurant’s concept, customer preferences, trends, and cost targets. Develop recipes and plate presentations.
Kitchen operations and quality control: Oversee daily food preparation, cooking, plating, and service. Set and enforce quality standards for every dish. Ensure consistency and high standards.
Staff leadership: Hire, train, schedule, supervise, evaluate, and motivate kitchen staff (sous chefs, cooks, prep staff, dishwashers). Foster a positive, high-performance culture and handle performance issues
Benefits includes: free accommodation, health insurance, paid sick leave, maternity/paternity leave, performance bonuses and allowance.
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International Jobs
⟦0115⟧
Hotel Management Sector
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