Job Description

Roles and Responsibilities Manage kitchen operations, including menu planning, food costing, and inventory management. Collaborate with base kitchen operations team to ensure efficient food preparation and presentation. Develop recipes and menus for bakery products and pastries ensuring quality, cost control, and customer satisfaction. Oversee pre-opening projects from conceptualization to launch, including menu development, labor control, P&L management, and forecasting. Manage inventory levels to minimize waste and optimize stockroom organization. Ensure effective labor control through team management and P&L optimization. Conduct budgeting and forecasting for restaurants or QSR outlets. Provide training sessions on recipe development, menu costing, budgeting, forecasting, and inventory management. Desired Candidate Profile Min 2-4 years of experience in similar role of corporate executive chef with expertise in base kitchen operation, menu development, menu costing, budgeting, forecasting, labor control, P&L management. Bachelor's degree in Hotel Management (BHM) or related field; additional certifications like IHM or other specializations preferred. Proven track record of success in managing multiple restaurant locations simultaneously. Pre-opening expert from Restaurant/QSR/Hotel industry.