International Jobs
Key Responsibilities:
Menu development and culinary direction: Creating and updating menus (seasonal, specials, tasting menus), developing recipes, setting portion and plating standards, and ensuring consistency and quality.
Staff management: Hiring, training, scheduling, mentoring, and evaluating the kitchen team (sous chefs, line cooks, pastry staff, etc.). Building a positive kitchen culture and handling performance issues.
Food cost and financial control: Managing food costs (typically targeting strong gross profit margins), inventory, waste reduction, supplier negotiations, and budgeting. Monitoring labour costs and overall kitchen profitability.
Operations and quality control: Overseeing daily production, prep, cooking, and service; ensuring consistent standards; coordinating with front-of-house.
Benefits includes: free accommodation, pension scheme, health insurance, paid vacation/holiday, sick leave, paternity leave, performance bonuses and allowance.
Apply Now
International Jobs
⟦0107⟧
Hotel Management Sector
To apply for this job email your details to employer@brentjobs.com