Job expirat
-Designs and prepares meals by providing culinary expertise; promoting and providing quality food services; managing staff, consistently meeting customer’s expectations.
-Meets culinary financial objectives by estimating requirements; designing menus; anticipating and evaluating response to menu presentation; analyzing variances; initiating corrective actions; evaluating time-saving production techniques.
-Manage and train kitchen personnel and supervise/coordinate all related culinary activities;
-Menu planning/costing -develops recipes and portion specifications by understanding nutritional needs; anticipating emerging food and dining trends; reviewing product specifications; evaluating ease of menu preparation.
-Improves menu quality and consistency by analyzing food production records and menu expenses; standardizing production recipes.
-Ensures proper equipment operation/maintenance, consistent quality and proper safety and sanitation in kitchen.
-Estimate food consumption and requisition or purchase food, select and develop recipes, standardize production recipes to ensure, establish presentation technique and quality standards, plan and price menus, etc.
- Culinary degree
- Minimum 2 years specific work experience in the field
- Previous supervisor responsibility is required.
- Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
- Previous experience with control food & labor cost, demonstration cooking, menu development, pricing and development of culinary team.
- Safe Certified.
- English – medium/advanced level
- Client and customer services oriented!
Proffesional training in Holland
Attractive salary and benefits