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Restaurant/Food Service, Hospitality
Key tasks: - The Executive Chef must management multiple food and beverage outlets in an international setting. Must be experienced in...
Skills Needed: Key Skills and Competencies:
- Fluent Mongolian & English (required) Chinese advantageous
- Experience with training and development.
- Experienced in industrial high volume, collective catering, hospital, prisons, military DFACs.
- Extensive knowledge of Hygiene, Food Safety and Quality Service controls particularly HACCP principals.
- Able to lead a team and perform under pressure.
- High volume staff management (minimum of 100 pax)
- Must be fully knowledgeable of the safe and efficient operation of all equipment in the Food Service area of operations.
- Maintain a positive and upbeat attitude in order to provide excellent customer service.
- Ability to react calmly and effectively in emergency situations.
- Knowledge of CPR and emergency medical procedures
- Ability to provide positive customer service
- Excellent oral and written communication skills
- Must current certificates in standard first aid, and WHMIS as well as keeping them updated as needed.
- Must have experience designing, implementing and organizing menus in an ala Carte, buffet, banquet, and institutional formats.
- Experienced in Microsoft Office (Excel, Word, PowerPoint and Outlook).
- Understanding of inventory control and cost control systems.
Education & Experience Requirements:
- Diploma/Certicate in Culinary Arts, Chef Certification or Equivelant
- 5+ years experience as an Executive Chef in a high volume facility
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