Executive Chef

Key Responsibilities:

1. Food Production Operations: Oversee all aspects of food production, ensuring high standards of quality and efficiency.
2. Food Revenue Management: Develop and implement strategies to maximize food revenue.
3. Hygiene Standards: Ensure compliance with all hygiene and safety standards.
4. Cost Management: Effectively manage food costs while maintaining quality.
5. Team Management: Lead and inspire a diverse culinary team, fostering a positive and productive work environment.
6. Venue Concept Management: Manage and innovate various venue concepts to enhance guest experiences.
7. Brand Collaboration: Collaborate effectively with international franchise brands to ensure brand standards are met.