dynamic and experienced Executive Chef / Operations Manager to join their small team and lead their culinary efficiency and quality in all processes Supplier Management: Place orders with suppliers, negotiate terms of high-quality ingredients Staff Management: Lead, train, and manage kitchen and production staff, fostering positive and productive work environment Procurement: Manage procurement processes, ensuring cost-effectiveness production industry. Strong leadership and team management skills. Excellent production planning and organizational
ist with loading invoices
financial operations
and control, service standards and overall team managementResponsibilities:
experience?
Do you have a min of 3 years management experience within sales and marketing?Are you
science of marketing?
Do you excel in brand management and have exceptional lead generation capabilities
our hotel and increase brand awareness.
criteria:
you in order to achieve production standards. • Managing all labour related issues to ensure that all staff standards. • Managing all resources to the maximum benefit of the company. • Implementing and managing the 20 with the strong people skills and the ability to manage staff. • Must have good administrative skills and
you in order to achieve production standards. • Managing all labour related issues to ensure that all staff standards. • Managing all resources to the maximum benefit of the company. • Implementing and managing the 20 with the strong people skills and the ability to manage staff. • Must have good administrative skills and
Unit's F&B deliverables Facilitate the project management and achievement of milestones of Culinary team's Stakeholders internally at a unit and Group level Manage and allocate people and operational resources Align safety and hygiene inspections Drive a waste management culture and ensure all staff are trained Participate departmental communication ensuring employee and management interaction Measure and develop strategies to to enhance employee engagement Identify and manage training, coaching and development requirements in
Unit's F&B deliverables Facilitate the project management and achievement of milestones of Culinary team's Stakeholders internally at a unit and Group level Manage and allocate people and operational resources Align safety and hygiene inspections Drive a waste management culture and ensure all staff are trained Participate departmental communication ensuring employee and management interaction Measure and develop strategies to to enhance employee engagement Identify and manage training, coaching and development requirements in