Chef

Management of the restaurant kitchen, focused on the preparation of diverse, high-quality, and in-demand dishes, selection of restaurant kitchen staff, ensuring the effective operation of the team of subordinate cooks and kitchen workers, tracking the necessary stock levels of food products, seasonings, and other required ingredients and submitting requests for their necessary replenishment, monitoring the proper operation of kitchen equipment, quality control of food products, seasonings, and other ingredients purchased for kitchen needs, etc.

Requirements

Work experience, knowledge of Asian cuisine.

Secondary vocational education; Experience: 5 years

Conditions

Permissible