Description

You will oversee food production for large quantities, manage a team, and maintain high hygiene and safety standards in a dynamic institutional kitchen. Each day brings new challenges and the opportunity to make a difference.

Requirements

• Diploma in culinary arts or equivalent experience
• Recent significant experience in the last 5 years including 3 years in food production and personnel management
• Knowledge of culinary methods and institutional nutrition
• Organizational skills, ability to manage multiple priorities and communicate effectively
• Teamwork, judgment, initiative, and flexibility

Responsibilities

• Supervise and train kitchen staff
• Plan and organize daily work, schedules, and priorities
• Manage budgets and control inventories
• Maintain quality assurance standards
• Ensure compliance with nutritional, religious, and therapeutic requirements