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Key Responsibilities:
Menu development and innovation: Create and update menus (including seasonal or special menus), develop recipes, set dish pricing, and ensure consistency with the establishment’s style, trends, and customer preferences.
Kitchen operations oversight: Manage daily food preparation, cooking, plating, and service; maintain quality standards and presentation.
Staff leadership: Hire, train, schedule, supervise, and motivate kitchen teams (sous chefs, line cooks, prep staff, dishwashers); foster a positive kitchen culture.
Cost and inventory control: Manage food costs, budgets, inventory, purchasing from vendors, and waste reduction; monitor profitability.
Benefits from employer includes: retirement plan, health insurance, paid vacation/holiday, sick leave , maternity/paternity leave, performance bonuses and allowance.
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International Jobs
⟦0122⟧
Hotel Management Sector
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