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Culinary Operations Manager
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The Executive Chef plays a pivotal role in leading the kitchen team, ensuring seamless operations and maximizing profitability within the Food & Beverage department.
Main Responsibilities- Kitchen Leadership: Supervise kitchen colleagues and manage kitchen operations effectively to maintain optimal productivity.
- Cost Management: Ensure efficient cost management for food and labor to maintain profitable margins.
- Culinary Expertise: Demonstrate exceptional culinary talent by creating innovative dishes that showcase creativity and flair.
- Teamwork: Collaborate with the team, take initiatives, and adapt to changing situations to achieve collective success.
- Flexibility: Work flexible shifts, including extended hours as required to meet operational demands.
- Responsibility: Maintain a high sense of responsibility, work well under pressure, and ensure the highest quality standards are met.
- Professional Experience: 5-10 years of experience as an Executive Chef in a similar operation or reputable F&B establishment is required.
- Culinary Foundation: Possess a strong cooking foundation and demonstrate creativity in menu planning.
- Culinary Knowledge: Be knowledgeable in all types of cuisines and able to create unique dishes that cater to diverse tastes.
This role requires a highly skilled and experienced individual who can lead the kitchen team with expertise and vision. If you have a passion for culinary excellence and leadership, we encourage you to apply for this challenging yet rewarding role.
