Executive Manager

Your tasks

• In charge oversee kitchen operations and staff

• In charge to plan menus and ensure food quality and presentation

• Manage inventory, food costs, and supplier relations

• Monitor the kitchen’s financial performance, maintaining a balance between quality and cost-efficiency

• Customize menus for specific client requests

• Enforce health and safety standards

Requirements

• Proven experience as a chef and kitchen leader in the Food & Beverage industry

• Strong organizational and leadership skills

• Passion for food and customer satisfaction

• Excellent verbal and written communication