International Jobs
Key Responsibilities:
Menu development — creating and updating menus, seasonal offerings, and specials; costing dishes for profitability
Kitchen management — overseeing all kitchen stations, staff scheduling, and workflow across shifts
Staff leadership — hiring, training, mentoring, and evaluating sous chefs, line cooks, and kitchen staff
Quality control — maintaining consistency, presentation standards, and taste across all dishes
Cost & inventory management — food cost control, vendor/supplier negotiations, waste reduction, purchasing
Health & safety compliance — ensuring kitchen meets sanitation codes, food safety regulations.
Benefits: Paid annual leave, sick leave, and maternity/paternity leave.
Free staff meals on duty.
Free staff accommodation.
Health insurance coverage and Pension scheme
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International Jobs
⟦0121⟧
Hotel Management Sector
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