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The position supports the daily management of kitchen utility operations and staff. Responsibilities include overseeing dish room operations, night cleaning, back dock maintenance, banquet plating, and food running. The role focuses on maintaining high service, sanitation, safety, and cost-control standards while contributing to guest and employee satisfaction.
Job Responsibility:
Support daily kitchen utility operations and staff scheduling
Manage supplies, equipment, and inventory control
Ensure compliance with food safety, sanitation, and safety standards
Supervise cleaning routines and proper use of kitchen equipment
Assist with staff training, performance support, and productivity
Monitor operational costs and loss prevention
Promote service excellence and continuous improvement
Requirements:
High school diploma or equivalent
hospitality or culinary education preferred
1–3 years of experience in Food & Beverage, kitchen, or related operations
Strong organizational, leadership, and teamwork skills
Knowledge of kitchen sanitation, equipment handling, and inventory control