International Jobs
Key Responsibilities:
Menu development and culinary direction: Design seasonal or innovative menus aligned with the establishment’s concept, brand, budget, and customer preferences; create recipes; set pricing; and stay current with trends.
Kitchen operations oversight: Supervise daily food preparation, cooking, plating, and service; ensure consistency, quality, presentation, and efficiency across the brigade.
Staff management: Hire, train, schedule, mentor, and evaluate kitchen staff (sous chefs, line cooks, prep cooks, dishwashers, etc.); foster a positive culture and handle performance issues.
Benefits includes: free accommodation, free meals on duty, health insurance, paid vacation/holiday, sick leave, paternity leave, performance bonuses and allowance.
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International Jobs
⟦0113⟧
Hotel Management Sector
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