Executive Chef

Menu development and culinary direction — Creating seasonal menus, specials, recipes, plating standards, and pricing; staying current with trends while aligning with the establishment’s brand and target guests.
Kitchen operations oversight — Directing daily prep, cooking, plating, and service; ensuring consistency and quality across stations or multiple outlets.
Staff management — Hiring, training, scheduling, mentoring, and evaluating kitchen teams (sous chefs, line cooks, prep staff, pastry, dishwashers); building a positive kitchen culture.
Cost control and purchasing — Managing food costs, inventory, waste reduction, supplier relationships, and budgeting; monitoring labor costs and overall kitchen P&L performance.
Food safety and compliance — Enforcing hygiene, sanitation, HACCP/allergen protocols, health codes.

Benefits includes: free accommodation,  free meals on duty, health insurance, paid vacation/holiday, sick leave, paternity leave,  performance bonuses and allowance.

International Jobs
⟦0106⟧
Hotel Management Sector