Train and manage kitchen personnel and supervise/coordinate all
related culinary activities.
Estimate food consumption and requisition or purchase food, select
and develop recipes, standardize production recipes to ensure
consistent quality, establish presentation technique and quality
standards, and plan and price menus.
Oversee special catering events and may also offer culinary
instruction and/or demonstrates culinary techniques.
Assist in supervision of kitchen personnel with responsibility for
hiring, discipline, performance reviews, and initiating pay
Responsible for component menu planning, costing, and brand
Maintains food ingredients, food preparation, and general supplies
by selecting and purchasing menu ingredients; evaluating the quality
of fresh food and food product deliveries; maintaining general
supplies; establishing inventory levels and cost-controls.
Maintaining equipment supplies; performing preventive
Strong culinary credentials in a comparable upscale, high volume
Excellent organizational and communication skills, both written and
Ability to communicate on various levels to include management,
departmental, customer and staff.
Strong labor and food control practices.
Knowledge of safe and sanitary food handling principles.
Minimum of 3 years of progressive culinary/kitchen management
experience, depending upon formal degree or training.
Related experience in upscale, high volume food service operations
Strong catering experience required.
Strong knowledge of current food and catering trends with a focus
on using quality goods, production, sanitation, food cost controls,
We will provide the work placement/work permit (Visa) with our
If you are interested by a position in Hospitality area, please,
send us a resume thru email.
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