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Chef Jobs overseas

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Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp Compliance, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Consistency, Pressure Management
Specialization
Candidates must have professional kitchen experience at any grade from Commis to Senior CDP and solid HACCP knowledge. Full permission to work in the EU and a good command of English are required.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
London, England, United Kingdom - Full Time
Skills Needed
Culinary Creativity, Food Safety, Hygiene Standards, Kitchen Operations, Portion Control, Team Leadership, Staff Training, Menu Preparation, Ingredient Management, Waste Minimization, Professionalism, Teamwork, Communication, Consistency, Presentation
Specialization
Candidates must have the legal right to work and live in the UK. The role requires a professional, energetic, and collaborative approach to working within a fast-paced kitchen environment.
Head Breakfast Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Culinary Operations, Team Leadership, Food Safety, Inventory Management, Rota Design, Kitchen Management, Allergen Awareness, Food Preparation, Quality Control, Staff Training, Menu Presentation, Hygiene Standards, Budgeting, Communication
Specialization
Requires 4+ years of culinary experience or 2 years with a relevant degree in Culinary Arts or Hospitality Management. Candidates must possess strong leadership skills and a commitment to guest satisfaction.
Experience Required
Minimum 2 year(s)
Chefs of all Grades at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Consistency, Attention To Detail
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. Must have full permission to work in the EU and a good command of English.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Accor
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Commercial Cookery, Food Safety, Hygiene Regulations, Menu Preparation, Presentation Techniques, Cost Control, Staff Training, Team Leadership, Inventory Management, Time Management, Communication Skills, Attention To Detail, Professionalism
Specialization
Candidates must have at least two years of commercial cookery experience, preferably in a 5-star environment, and hold a Level 5 Diploma in Professional Cookery. The role requires physical fitness, the ability to work weekends and public holidays, and strong interpersonal and communication skills.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Malacca City, Malacca, Malaysia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Guest Relations, Performance Management, Training And Development, Quality Assurance, Inventory Management, Leadership, Communication, Problem Solving, Food Preparation
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or food and beverage industry. Strong leadership, communication, and technical culinary skills are required to manage kitchen staff and operations effectively.
Experience Required
Minimum 5 year(s)
Sous Chef - Henshin at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Indonesia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Preparation, Inventory Management, Budget Management, Team Leadership, Customer Service, Quality Control, Staff Training, Performance Management, Labor Management
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and guest expectations.
Experience Required
Minimum 2 year(s)
Gruppchef Geoteknik at AFRY
Umeå, Västerbotten County, Sweden - Full Time
Skills Needed
Geotechnical Engineering, People Management, Business Development, Project Management, Financial Planning, Quality Management, Work Environment Management, Competence Development, Client Relationship Management, Swedish Language, English Language
Specialization
Requires a degree in geotechnical engineering, civil engineering, or equivalent professional experience. Candidates should have several years of experience in geotechnical assignments and a strong desire to develop as a leader.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Florence, Alabama, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Buffet Preparation, Inventory Management, Communication, Interpersonal Skills, Training And Teaching
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
EN - Chef de Partie at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Food Preparation, Food Safety, Hygiene Standards, Menu Improvement, Staff Supervision, Mentoring, Rostering, Team Development, Supplier Liaison, Pressure Management, Teamwork, Culinary Arts
Specialization
Candidates must possess relevant culinary trade qualifications and the ability to work cohesively within a team. Proficiency in working under pressure in a fast-paced environment is essential.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Malaysia - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Staff Training, Menu Planning, Cold Food Preparation, Inventory Monitoring, Professional Communication, Team Collaboration
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Landry's, LLC.
Kansas City, Missouri, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Communication, Leadership, Conflict Resolution, Kitchen Operations, Food Safety, Menu Execution, Osha Regulations, Fine Dining, Training And Development, Guest Satisfaction
Specialization
Requires at least 2 years of culinary management experience in an upscale or fine dining environment. A graduate of an accredited culinary program is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Relief Chef Manager at BaxterStorey Ireland Ltd
Goole, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Food Safety, Budget Management, Stock Control, Compliance, Menu Planning, Staff Motivation, Problem Solving, Organizational Skills, Communication, Adaptability
Specialization
Candidates must have proven experience as a Chef Manager or in a senior kitchen role with strong leadership and organizational abilities. A full UK driving licence and access to a car are required for travel between sites.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at Accor
Doha, , Qatar - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Haccp, Food Safety, Hygiene Standards, Teamwork, Communication, Organizational Skills, Inventory Control, Menu Improvement, Culinary Arts, Time Management
Specialization
Requires 2-3 years of experience in a similar role, preferably within an international hotel environment. A culinary qualification and strong knowledge of food safety and kitchen operations are highly advantageous.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Cairo, Cairo, Egypt - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Staff Training, Menu Planning, Cold Food Preparation, Inventory Monitoring, Professional Communication, Team Collaboration
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Filialchef Töreboda at Skrotfrag
Töreboda kommun, , Sweden - Full Time
Skills Needed
Personnel Management, Result Responsibility, Sales Development, Customer Relationship Management, Budgeting, Operational Management, Logistics Optimization, Environmental Compliance, Safety Regulations, Coaching Leadership, Problem Solving, Strategic Decision Making
Specialization
Candidates must have a high school diploma, a driver's license, and documented experience in personnel and result responsibility. A coaching leadership style and proficiency in Swedish, English, and business systems are required.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Hilton Japan
Medina, Medina Province, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Hospitality Management, Culinary Arts, Leadership, Teamwork, Quality Control, Guest Experience
Specialization
Candidates should possess a passion for hospitality and a commitment to integrity and leadership. Strong teamwork and a sense of ownership and accountability are essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
Gulfport, Mississippi, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Dietary Restriction Management
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Demi Chef De Partie at Louvre Hotels Group MENA - Partners
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Culinary Techniques, Menu Development, Food Safety, Sanitation Standards, Kitchen Management, Recipe Execution, Staff Mentoring, Food Presentation, Dietary Adaptation, Teamwork
Specialization
The candidate must be able to maintain high standards of food quality and presentation while staying updated on culinary trends. Proficiency in kitchen organization and adherence to health and safety policies are required.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Colmar, Grand Est, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Haccp Standards, Culinary Techniques, Inventory Management, Menu Planning, Organization, Customer Service, Seasonal Cooking, Hygiene Management
Specialization
Requires a degree in hotel and restaurant management and significant experience in catering, preferably in collective dining. Must master culinary techniques, HACCP norms, and possess strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland -
Full Time

Start Date

Immediate

Expiry Date

13 Sep, 26

Salary

0.0

Posted On

15 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Rotisserie Cooking, HACCP Compliance, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Consistency, Pressure Management

Industry

Restaurants

Description
Join Our Award-Winning Culinary Team Chefs of All Levels — The SpitJack Rotisserie Brasserie | Cork & Limerick Are you passionate about high standards, structured kitchens, and quality-driven service? The SpitJack is an award-winning rotisserie brasserie built around an innovative live rotisserie concept, premium Irish produce, and disciplined execution. We operate busy brunch and dinner services with strong systems, clear leadership, and measurable standards. We are currently seeking Chefs of All Grades to join our brigade, with morning and dinner shifts available. Why Join Us? ✅ Competitive Pay & Benefits 29 days paid holiday (including public holidays) Industry-leading gratuities and tips Enhanced pay on Sundays and Bank Holidays 🔥 Innovative Kitchen Concept Live rotisserie cooking at the heart of the kitchen Classic brasserie dishes executed to consistent, high standards Structured service with professional kitchen organisation 🍽 Food & Dining Benefits Staff meals provided while on shift 50% staff discount when dining with friends and family at both Cork and Limerick restaurants 💻 Modern Systems & Support Cloud-based HACCP compliance systems Digital temperature monitoring and audit-ready reporting Cloud-based inventory and ordering solutions (Marketman & Talent LMS) 📈 Career Development Clear progression pathways within a growing hospitality group Internal promotion opportunities Structured training and performance development What We're Looking For Experience in a professional kitchen at any grade — from Commis to Senior Chef de Partie Solid HACCP and food safety knowledge High attention to detail and a pride in consistency Ability to perform under pressure across brunch and dinner service Good command of English Full permission to work in the EU If you are ambitious, standards-driven, and want to work in a kitchen where performance, organisation, and quality matter, The SpitJack offers a strong platform to build your career. Morning and dinner shifts available. Apply with your CV to discuss further.
Responsibilities
Execute high-standard brasserie and rotisserie dishes across busy brunch and dinner services. Maintain strict kitchen organization and adhere to cloud-based HACCP and inventory systems.
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp Compliance, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Consistency, Pressure Management
Specialization
Candidates must have professional kitchen experience at any grade from Commis to Senior CDP and solid HACCP knowledge. Full permission to work in the EU and a good command of English are required.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
London, England, United Kingdom - Full Time
Skills Needed
Culinary Creativity, Food Safety, Hygiene Standards, Kitchen Operations, Portion Control, Team Leadership, Staff Training, Menu Preparation, Ingredient Management, Waste Minimization, Professionalism, Teamwork, Communication, Consistency, Presentation
Specialization
Candidates must have the legal right to work and live in the UK. The role requires a professional, energetic, and collaborative approach to working within a fast-paced kitchen environment.
Head Breakfast Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Culinary Operations, Team Leadership, Food Safety, Inventory Management, Rota Design, Kitchen Management, Allergen Awareness, Food Preparation, Quality Control, Staff Training, Menu Presentation, Hygiene Standards, Budgeting, Communication
Specialization
Requires 4+ years of culinary experience or 2 years with a relevant degree in Culinary Arts or Hospitality Management. Candidates must possess strong leadership skills and a commitment to guest satisfaction.
Experience Required
Minimum 2 year(s)
Chefs of all Grades at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Haccp, Food Safety, Kitchen Organization, Brunch Service, Dinner Service, Inventory Management, Consistency, Attention To Detail
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. Must have full permission to work in the EU and a good command of English.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Accor
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Commercial Cookery, Food Safety, Hygiene Regulations, Menu Preparation, Presentation Techniques, Cost Control, Staff Training, Team Leadership, Inventory Management, Time Management, Communication Skills, Attention To Detail, Professionalism
Specialization
Candidates must have at least two years of commercial cookery experience, preferably in a 5-star environment, and hold a Level 5 Diploma in Professional Cookery. The role requires physical fitness, the ability to work weekends and public holidays, and strong interpersonal and communication skills.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Malacca City, Malacca, Malaysia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Guest Relations, Performance Management, Training And Development, Quality Assurance, Inventory Management, Leadership, Communication, Problem Solving, Food Preparation
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or food and beverage industry. Strong leadership, communication, and technical culinary skills are required to manage kitchen staff and operations effectively.
Experience Required
Minimum 5 year(s)
Sous Chef - Henshin at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Indonesia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Preparation, Inventory Management, Budget Management, Team Leadership, Customer Service, Quality Control, Staff Training, Performance Management, Labor Management
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and guest expectations.
Experience Required
Minimum 2 year(s)
Gruppchef Geoteknik at AFRY
Umeå, Västerbotten County, Sweden - Full Time
Skills Needed
Geotechnical Engineering, People Management, Business Development, Project Management, Financial Planning, Quality Management, Work Environment Management, Competence Development, Client Relationship Management, Swedish Language, English Language
Specialization
Requires a degree in geotechnical engineering, civil engineering, or equivalent professional experience. Candidates should have several years of experience in geotechnical assignments and a strong desire to develop as a leader.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Florence, Alabama, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Buffet Preparation, Inventory Management, Communication, Interpersonal Skills, Training And Teaching
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
EN - Chef de Partie at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Food Preparation, Food Safety, Hygiene Standards, Menu Improvement, Staff Supervision, Mentoring, Rostering, Team Development, Supplier Liaison, Pressure Management, Teamwork, Culinary Arts
Specialization
Candidates must possess relevant culinary trade qualifications and the ability to work cohesively within a team. Proficiency in working under pressure in a fast-paced environment is essential.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Malaysia - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Staff Training, Menu Planning, Cold Food Preparation, Inventory Monitoring, Professional Communication, Team Collaboration
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Landry's, LLC.
Kansas City, Missouri, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Communication, Leadership, Conflict Resolution, Kitchen Operations, Food Safety, Menu Execution, Osha Regulations, Fine Dining, Training And Development, Guest Satisfaction
Specialization
Requires at least 2 years of culinary management experience in an upscale or fine dining environment. A graduate of an accredited culinary program is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Relief Chef Manager at BaxterStorey Ireland Ltd
Goole, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Food Safety, Budget Management, Stock Control, Compliance, Menu Planning, Staff Motivation, Problem Solving, Organizational Skills, Communication, Adaptability
Specialization
Candidates must have proven experience as a Chef Manager or in a senior kitchen role with strong leadership and organizational abilities. A full UK driving licence and access to a car are required for travel between sites.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at Accor
Doha, , Qatar - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Haccp, Food Safety, Hygiene Standards, Teamwork, Communication, Organizational Skills, Inventory Control, Menu Improvement, Culinary Arts, Time Management
Specialization
Requires 2-3 years of experience in a similar role, preferably within an international hotel environment. A culinary qualification and strong knowledge of food safety and kitchen operations are highly advantageous.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Cairo, Cairo, Egypt - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Staff Training, Menu Planning, Cold Food Preparation, Inventory Monitoring, Professional Communication, Team Collaboration
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Filialchef Töreboda at Skrotfrag
Töreboda kommun, , Sweden - Full Time
Skills Needed
Personnel Management, Result Responsibility, Sales Development, Customer Relationship Management, Budgeting, Operational Management, Logistics Optimization, Environmental Compliance, Safety Regulations, Coaching Leadership, Problem Solving, Strategic Decision Making
Specialization
Candidates must have a high school diploma, a driver's license, and documented experience in personnel and result responsibility. A coaching leadership style and proficiency in Swedish, English, and business systems are required.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie at Hilton Japan
Medina, Medina Province, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Hospitality Management, Culinary Arts, Leadership, Teamwork, Quality Control, Guest Experience
Specialization
Candidates should possess a passion for hospitality and a commitment to integrity and leadership. Strong teamwork and a sense of ownership and accountability are essential.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
Gulfport, Mississippi, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Dietary Restriction Management
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Demi Chef De Partie at Louvre Hotels Group MENA - Partners
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Culinary Techniques, Menu Development, Food Safety, Sanitation Standards, Kitchen Management, Recipe Execution, Staff Mentoring, Food Presentation, Dietary Adaptation, Teamwork
Specialization
The candidate must be able to maintain high standards of food quality and presentation while staying updated on culinary trends. Proficiency in kitchen organization and adherence to health and safety policies are required.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Colmar, Grand Est, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Haccp Standards, Culinary Techniques, Inventory Management, Menu Planning, Organization, Customer Service, Seasonal Cooking, Hygiene Management
Specialization
Requires a degree in hotel and restaurant management and significant experience in catering, preferably in collective dining. Must master culinary techniques, HACCP norms, and possess strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)