Responsible for the cost, quality, hygiene, taste, and presentation of all cold dishes, salads, appetizers, charcuterie, terrines, and buffet items produced in or purchased by the facility, as well as ensuring guest satisfaction related to these products
Job Summary
Responsible for the cost, quality, hygiene, taste, and presentation of all cold dishes, salads, appetizers, charcuterie, terrines, and buffet items produced in or purchased by the facility, as well as ensuring guest satisfaction related to these products.
Provide training to kitchen staff on cold kitchen techniques, recipes, menu preparation, and food cost management, excluding standard trainings such as Food Safety System and ISO standards.
Predict environmental risks associated with activities and purchased equipment, participate in initiatives to protect biodiversity, share responsibilities, raise environmental awareness, and conduct necessary trainings.
Matching Summary
Responsible for the cost, quality, hygiene, taste, and presentation of all cold dishes, salads, appetizers, charcuterie, terrines, and buffet items produced in or purchased by the facility, as well as ensuring guest satisfaction related to these products.
Skills & Requirements
Must-have
cold dishes and buffet items
hygiene and presentation standards
cost and quality control
staff training and development
food safety management system
waste management practices
Nice-to-have
fostering team spirit
business development
environmental awareness
guest satisfaction
Key Requirements
At least 3 years of practical and managerial experience