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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $90,000.00 - $100,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
retirement plans
Paid Time Off
On-site wellness programs
Local discounts
Employee rates on hotel stays
Comprehensive training programs
Job Description
Pyramid Global Hospitality is a renowned hospitality company that places people first in its philosophy and operations. With a global presence spanning over 230 properties worldwide, Pyramid Global Hospitality is committed to creating a supportive, inclusive, and growth-oriented work environment. The company values diversity, employee development, and wellbeing, which is reflected in its People First culture. This approach goes beyond just employment; it builds a meaningful relationship with its employees, ensures they receive comprehensive benefits, and fosters a workplace where collaboration and success thrive. Employees at Pyramid Global Hospitality benefit from comprehensive health insurance, retirement plans, paid time off, and... Show More
Job Requirements
- 3-5 years experience in high quality French Brasserie-restaurant operation or similar position
- Culinary diploma preferred
- Strong English communication skills verbal, listening, and writing
- HACCP experienced or certified
- Basic food and hygiene training certification
- Managerial and computer skills
- Ability to work well under pressure and in a multicultural environment
- Leadership and team building skills
Job Qualifications
- Culinary diploma preferred
- 3-5 years experience in high quality French Brasserie-restaurant operation or similar position
- Strong English communication skills verbal, listening, and writing
- Innovative, proactive and reliable
- Ability to work well under pressure and in a multicultural environment
- Cost awareness
- HACCP experience or certification
- Basic food and hygiene training certification
- Managerial and computer skills
- Knowledge of product specification
- Creative in quality and presentation of food
- Leadership and team building skills
- Versatile and resourceful
Job Duties
- Operate effectively breakfast, lunch and dinner service for all hotel and external guests
- Attend daily meetings with executive chefs and senior chefs to discuss updates and tasks
- Hold meetings with kitchen colleagues to review daily operations and address issues
- Establish culinary standards for the American Brasserie kitchen including breakfast, lunch, dinner and in-room dining
- Assist in large banquet events when required
- Plan menus and compile recipes for food tastings to be approved by executive chefs
- Ensure quality and proper storage of fresh food products according to health and safety regulations
- Inspect food preparation, costs, quality, inventory and portion control daily
- Establish and supervise cooking standards in conjunction with executive chefs
- Personally manage the French Kitchen during service to maintain presentation and quality
- Oversee cleanliness and sanitation in kitchen sections and coordinate with Chief Steward
- Plan weekly duty rosters and review overtime, leave and absenteeism with executive chefs
- Report accidents, sickness, and equipment issues to executive chefs
- Conduct training on kitchen equipment usage and ensure personal hygiene standards are met
- Utilize daily log book for communication and ensure compliance with instructions
- Maintain documentation such as department forms and checklists for control purposes
- Assist in interviewing and recruiting for French restaurants
- Plan and implement skills training programs with learning managers
- Maximize staff productivity and morale while maintaining discipline
- Hold daily training sessions and maintain training records
- Develop standard recipes to maintain acceptable food costs
- Monitor operating costs and take corrective actions
- Identify market trends and develop menus aligned with target market needs
- Analyze competitive restaurant operations and market demands.
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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