Executive Chef

Description

Oversee kitchen operations, design new dishes, manage staff, and support business strategies to ensure profitability, efficiency, and quality in F&B operations. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Assist management to achieve forecast and meet company budget - Coordinate with agents on marketing promotions to maximize revenue - Oversee smooth kitchen operations and ensure cost effectiveness in inventory control - Implement business strategies to increase profitability of F&B operations - Design new dishes to fit the menu - Encourage cooperation between kitchen and service staff for efficient service - Manage human resources, including staff hiring, training, promotion, and termination

Qualifications and Requirements

- Working knowledge of F&B profession principles and practices - Human resources management skills - Familiarity with ordering and inventory systems - Awareness of culinary trends and best cooking practices - Strong interpersonal communication and presentation skills

Qualification

Experience

3 years (Senior Management level)