Executive Chef
Posted on :
20-12-2024
Employer Active
1 Vacancy
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Job Description
- Food Production Operations: Oversee all aspects of food production, ensuring high standards of quality and efficiency.
- Food Revenue Management: Develop and implement strategies to maximize food revenue.
- Hygiene Standards: Ensure compliance with all hygiene and safety standards.
- Cost Management: Effectively manage food costs while maintaining quality.
- Team Management: Lead and inspire a diverse culinary team, fostering a positive and productive work environment.
- Venue Concept Management: Manage and innovate various venue concepts to enhance guest experiences.
- Brand Collaboration: Collaborate effectively with international franchise brands to ensure brand standards are met.
Employment Type
Full-time
Company Industry
Department / Functional Area
Key Skills
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