Job Summary

• The mission of the position is to support and collaborate with the head chef in planning and organizing all activities and resources of the kitchen department to ensure quality service, optimize cost-income ratio, guarantee food safety and hygiene, and lead the team to promote cooperation and high performance.
• Key responsibilities include supervising kitchen product stocks, managing inventory conservation and storage, ensuring compliance with hygiene and HACCP regulations, directing kitchen activities and staff, and controlling the department's annual budget.
• The role requires ensuring maximum customer satisfaction, participating in departmental meetings, informing management of incidents, and managing and evaluating staff objectively, including their training and development.

Matching Summary

Skills & Requirements

Key Requirements

• FP II/Superior Cycle in Cuisine or Hospitality
• 2 years of experience in hotels and restaurants
• Food handler certification
• English language knowledge

Work Rights