International Jobs
Combines creative culinary leadership with operational management — overseeing menu development, food quality, kitchen staff, cost control, and compliance with health and safety standards. The Executive Chef is ultimately accountable for the dining experience delivered from the kitchen and for running it as a profitable, efficient operation.
Key Responsibilities:
Design, develop, and update menus based on seasonality, trends, and cost considerations.
Create and standardize recipes, including plating and presentation standards.
Oversee daily kitchen operations, ensuring smooth service during peak hours.
Manage kitchen workflow, stations, and prep schedules.
Handle performance issues, conflict resolution, and staff development.
Conduct regular inventory audits and manage ordering/stock levels.
Requirements:
High school Diploma or equivalent.
Strong culinary technique and deep knowledge of cuisines, ingredients, and cooking methods.
Leadership and team management skills.
Organizational and time-management skills, especially under high-pressure service.
Benefits:
Paid annual leave, sick leave, and maternity/paternity leave.
Free staff meals on duty.
Free staff accommodation.
Health insurance coverage.
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International Jobs
⟦0097⟧
Hotel Management Sector
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