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Step into a role where creativity meets leadership. Here, you’ll be entrusted with the core responsibilities of our kitchen operations, ensuring that every dish meets the high standards set by our Executive Chef. Your ability to innovate with food design and presentation, combined with your leadership skills, will be crucial to your success.
Job Responsibility:
Innovative Menu Development: Contribute to crafting and evolving our culinary offerings
Leadership Excellence: Inspire and train a dynamic kitchen team
Commitment to Quality: Guarantee consistency and excellence in every dish
Adherence to Standards: Uphold the hotel and department’s standards and training protocols
Customer Focus: Deliver exceptional service with a positive approach
Resource Management: Control food and payroll costs while maintaining quality
Cross-Department Insight: Understand interactions with other departments and their impacts
Creative Passion: Approach food with innovation and dedication
Flexibility: Adapt to various shifts, including weekends and evenings
Comprehensive Management: Oversee food and supply orders with inventory precision
Requirements:
Degree from a technical, trade, or vocational school
One year in management and two years in a production, banquet, and preferably a restaurant kitchen experience
ServSafe Certification and deep knowledge of food safety practices
A self-starter eager to embrace change and learn continuously