Role & responsibilities

1. Plan and direct food preparation and culinary activities

2. Modify menus or create new ones that meet quality standards

3. Estimate food requirements and food/labor costs

4. Supervise kitchen staffs activities

5. Arrange for equipment purchases and repairs

6. Recruit and manage kitchen staff

7. Rectify arising problems or complaints

8. Give prepared plates the final touch

9. Perform administrative duties

10. Comply with nutrition and sanitation regulations and safety standards

11. Keep time and payroll records

12. Maintain a positive and professional approach with coworkers and customers

Preferred candidate profile

1. High school diploma or GED.

2. Bachelor's or Associate's degree in culinary arts is preferred.

3. 4-8 yrs of proven culinary experience.

4. Sound knowledge of different cuisines as well as food health and safety regulations.

5. A strong understanding of nutrition.

6. The ability to handle criticism.

7. Excellent organizational and time management skills.

8. Effective communication skills.

9. Exceptional customer service skills.

10. Detail-oriented.

Perks and benefits

1. Accommodation

2. Food

3. Traveling allowance