Executive Chef

About this role

WORKING LOCATION : PIONEER WORKING HOURS : 6AM TO 4PM To plan and manage the day-to-day operations of the kitchens ensuring the quality, standards and meeting the expectations of the customers on a daily basis To oversee kitchen and service staff To develop menu rotations; be responsible for budget

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• Customer Service
• Events / Promotions
• F&B
• General Management
• Operational Efficiency
• Food Cost Management
• Food and Beverage Safety, Hygiene and Security
• Specialty Cuisine Preparation and Cooking