International Jobs
Key Responsibilities:
Menu development and culinary direction: Designing seasonal or innovative menus, creating and standardizing recipes, setting presentation standards, and adapting dishes for dietary needs, trends, or local ingredients.
Staff leadership and management: Hiring, training, scheduling, supervising, and motivating the kitchen brigade (sous chefs, chefs de partie, line cooks, prep cooks, etc.). Conducting briefings, performance evaluations, and fostering teamwork.
Kitchen operations and quality control: Overseeing daily prep and service, ensuring consistency in taste, plating, and portioning; walking the line during service to maintain standards.
Required Skills & Qualification
High school Diploma or equivalent, Deep knowledge of cooking techniques, ingredients, flavor profiles, and presentation across cuisines.
Leadership, delegation, motivation, and conflict resolution.
Menu costing, budgeting, inventory management, and financial awareness.
Creativity and trend awareness balanced with consistency and efficiency.
Organizational, time-management, and problem-solving abilities under pressure.
Communication and interpersonal skills (with staff, suppliers, and management).
Benefits:
Health insurance
Free accommodation
Pension scheme
Paid vacation, sick leave, paternity/maternity leave
Performance bonuses and allowance.
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International Jobs
⟦0102⟧
Hotel Management Sector
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