Executive Manager

Key Responsibilities:

* 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