Executive Chef

Description

Lead kitchen operations and support management in achieving profitability, cost control, and menu innovation. Oversee staff management, marketing coordination, and operational excellence. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Assist management in achieving forecast and company budget targets - Coordinate with agents on marketing promotions to maximize revenue - Oversee smooth kitchen operations and ensure cost-effective inventory control - Implement business strategies to increase profitability of F&B operations - Design and introduce new dishes for the menu - Foster cooperation between kitchen staff and service personnel for efficient service - Manage HR functions including staff hiring, training, promotion, and termination

Qualifications and Requirements

- At least 3 years of relevant experience in F&B - Strong working knowledge of F&B principles and practices - Skills in human resources management - Familiarity with ordering and inventory systems - Awareness of culinary trends and best cooking practices - Good interpersonal communication and presentation skills