Executive Chef

• Develop innovative menus and recipes adhering to QHSE standards.

• Lead and coordinate kitchen, service, and management teams.

• Ensure consistent food quality and stay updated on culinary trends.

• Train and supervise staff; manage daily kitchen operations.

• Maintain food costs within budget and ensure timely supply deliveries.

Overview

• Industry - FMCG - FOOD / HOME / PERSONAL CARE, Food / Processed Foods / Beverages
• Functional Area - Production / Manufacturing, Hospitality / Hotel / Restaurant / Bar / Night Clubs
• Job Role - FOOD & BEVERAGES, Kitchen Manager
• Employment type - Full Time - Permanent
• Work Mode - In Office

Qualifications

• Any Graduate - Any Specialization
• Any Post Graduate - Any Specialization
• Any Doctorate - Any Specialization

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