Details.
Prepare and clean assigned sections, prepare ingredients in advance, and fire plates correctly during service. Responsibilities include food preparation and quality control, team supervision and training, food cost control and waste management, hygiene, safety and equipment management, creative menu development, delivering exceptional service, and contributing to a positive and efficient teamwork environment. Candidates need at least 1 year of experience in a European restaurant at the same position, good English communication, excellent team communication and interpersonal skills, passion for hospitality, eagerness to learn, a positive attitude, and a genuine desire to excel. The role offers the opportunity to work directly with a certified sommelier and an experienced French chef in an international environment, with comprehensive training in French cuisine, service skills, and wine. Benefits include staff meals, uniform, insurance, annual leave, and other benefits.