EXECUTIVE CHEF

Job Summary

Assist management in achieving financial forecasts and company budgets by leading F&B operations with strategic marketing coordination, cost-effective inventory control, and human resource management to enhance profitability and service efficiency.

Responsibilities

• Collaborate with management to meet financial forecasts and company budget targets
• Coordinate with agents to plan and execute marketing promotions that maximize revenue
• Oversee daily operations to ensure smooth workflow and cost-effective inventory control
• Implement business strategies aimed at increasing profitability in F&B operations
• Design new dishes that align with the menu and customer preferences
• Foster cooperation between food preparation and service teams to ensure timely and efficient kitchen service
• Manage human resources by hiring, training, promoting, and terminating staff to maintain a skilled workforce

Preferred competencies and qualifications

• Working knowledge of F&B professional principles and practices
• Skills in human resources management to support team development
• Familiarity with ordering and inventory management systems
• Awareness of current culinary trends and best cooking practices
• Strong interpersonal communication and presentation skills