296 Kitchen Management Jobs - Page 2

Key Responsibilities of the Director of Food & Beverage: Ensures the smooth running of the food & beverage department, where all aspects of the guest food & beverage service experience are delivered to the highest levels. Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest enquiries. Develops and implements plans where property food & beverage initiatives & hotel targets are achieved. Leads and manages the food & beverage team, fostering a culture of growth, development and performance within the department. Prepares and is responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained. Builds and maintains effective working relationships with all key stakeholders. Establishes and delivers effective programmes that advance service standards, profitability and cost control. Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required. Requirements of the Director of Food & Beverage : Proven experience in food & beverage service with strong problem-solving capabilities. Excellent leadership skills with a hands-on approach and lead-by-example work style. Commitment to exceptional guest service with a passion for the hospitality industry. Ability to find creative solutions, offering advice and recommendations. Personal integrity, with the ability to work in an environment that demands excellence, time and energy. Experienced in using IT systems on various platforms. Strong communication.

Key Responsibilities of the Chief Concierge : Supports the smooth running of the guest relations department, where all aspects of the guest journey and experience are delivered to the highest level. Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest enquiries and problem resolution. Delivers on plans and objectives where guest relations initiatives & hotel targets are achieved. Supervises the guest relations team fostering a culture of growth, development and performance within the department. Accountable for ensuring that costs and inventory are controlled, that productivity and performance levels are attained. Builds and maintains effective working relationships with all key stakeholders. Takes ownership of the planned guest engagement program. Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required. Requirements of the Chief Concierge: Experience in guest relations. Strong supervisory and managerial skills with a hands-on approach and lead-by-example work style. Commitment to delivering exceptional guest service with a passion for the hospitality industry. Ability to find creative solutions with proven problem-solving capabilities offering support where required. Personal integrity, with the ability to work in an environment that demands excellence, time and energy. Experience of working with IT systems on various platforms. Strong communication skills.

As Demi Chef de PartieConti, you will join a team that is passionate about delivering exceptional service where we believe that anything is possible, whilst having fun in all that we do! Key Responsibilities of the Demi Chef de Partie: Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner Delivers on departmental plans and objectives, where hotel initiatives targets are achieved Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained Builds and maintains effective working relationships whilst promoting the company culture and values Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required Requirements of the Demi Chef de Partie: Experience in kitchen beneficial but not essential Hands-on approach with a can-do work style commitment to delivering exceptional guest service with a passion for the hospitality industry Ability to find creative solutions taking ownership for duties and tasks assigned Personal integrity, with the ability to work in an environment that demands excellence Experience of working with IT systems on various platforms Strong communication skills

As Sous Chef, you will join a team that is passionate about delivering exceptional service where we believe that anything is possible, whilst having fun in all that we do! Key Responsibilities of the Sous Chef: Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution Delivers on plans and objectives where kitchen initiatives hotel targets are achieved Manages the kitchen team fostering a culture of growth, development and performance within the department Responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained Builds and maintains effective working relationships with all key stakeholders Reviews and scrutinizes the performance of the food offering, providing recommendations that will drive financial performance Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required Requirements of the Sous Chef: Proven experience in kitchen with excellent problem-solving capabilities Excellent managerial skills with a hands-on approach and lead-by-example work style commitment to exceptional guest service with a passion for the hospitality industry Ability to find creative solutions, offering advice and recommendations Personal integrity, with the ability to work in an environment that demands excellence, time and energy Experienced in using IT systems on various platforms Strong communication skills

Key Responsibilities of the Junior Sous Chef: Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution Delivers on plans and objectives where kitchen initiatives & hotel targets are achieved Supervises the kitchen team fostering a culture of growth, development and performance within the department Accountable for ensuring that costs and inventory are controlled, that productivity and performance levels are attained Builds and maintains effective working relationships with all key stakeholders Takes ownership to review and scrutinize the performance of the food offering, providing recommendations that will drive financial performance Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required Requirements of the Junior Sous Chef: Experience in kitchen Strong supervisory and managerial skills with a hands-on approach and lead-by-example work style commitment to delivering exceptional guest service with a passion for the hospitality industry Ability to find creative solutions with proven problem-solving capabilities offering support where required Personal integrity, with the ability to work in an environment that demands excellence, time and energy Experience of working with IT systems on various platforms Strong communication skills

Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level. Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution. Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner. Delivers on departmental plans and objectives, where hotel initiatives targets are achieved. Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained. Builds and maintains effective working relationships whilst promoting the company culture and values.. Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required. Requirements of the Commis I Tandoor :. Experience in kitchen beneficial but not essential. Hands-on approach with a can-do work style. Commitment to delivering exceptional guest service with a passion for the hospitality industry. Ability to find creative solutions taking ownership for duties and tasks assigned. Personal integrity, with the ability to work in an environment that demands excellence. Experience of working with IT systems on various platforms. Strong communication skills.

Key Responsibilities of the Commis IConti Section: Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner Delivers on departmental plans and objectives, where hotel initiatives targets are achieved Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained Builds and maintains effective working relationships whilst promoting the company culture and values Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required Requirements of the Commis IConti Section: Experience in kitchen beneficial but not essential Hands-on approach with a can-do work style Commitment to delivering exceptional guest service with a passion for the hospitality industry Ability to find creative solutions taking ownership for duties and tasks assigned Personal integrity, with the ability to work in an environment that demands excellence Experience of working with IT systems on various platforms Strong communication skills

As our Creative you are the heart and soul of Radisson, the person who is always laughing with guests and are ready to make things happen with your unique personality Its different we know, but thats ok, for at Radisson its a given as the guest experience is paramount and always tops our agenda Be part of the Radisson revolution where as our Creative you are Ready to: Lend a helping hand, making sure that every job we undertake is delivered with personality and flair to the highest standards Be part of a team that places the guest at the heart of everything we do, creating personal and memorable moments Take pride in what you do, be on hand to make sure that what needs to be done is done well Collaborate with others, learn and grow from the experience, developing your own skills for future success Creatively work with others to deliver on the goals and targets that we have set ourselves Build meaningful and rewarding relationships whilst promoting the company culture and values Stay Safe, ensuring adherence and compliance to all legislation and due diligence requirements

Key Responsibilities of the Indian Master Chef: Ensures the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution Develops and implements plans where kitchen initiatives & hotel targets are achieved Leads and manages the kitchen team, fostering a culture of growth, development and performance within the department Prepares and is responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained Builds and maintains effective working relationships with all key stakeholders Reviews and scrutinizes the performance of the food offering, providing recommendations that will drive financial performance Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required Requirements of the Indian Master Chef: Proven experience in kitchen with strong problem-solving capabilities-Excellent leadership skills with a hands-on approach and lead-by-example work style Commitment to exceptional guest service with a passion for the hospitality industry Ability to find creative solutions, offering advice and recommendations Personal integrity, with the ability to work in an environment that demands excellence, time and energy Experienced in using IT systems on various platforms Strong communication skills

Key Responsibilities of the Indian Master Chef: -Ensures the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level -Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution -Develops and implements plans where kitchen initiatives & hotel targets are achieved -Leads and manages the kitchen team, fostering a culture of growth, development and performance within the department -Prepares and is responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained -Builds and maintains effective working relationships with all key stakeholders -Reviews and scrutinizes the performance of the food offering, providing recommendations that will drive financial performance -Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required Requirements of the Indian Master Chef: -Proven experience in kitchen with strong problem-solving capabilities -Excellent leadership skills with a hands-on approach and lead-by-example work style -Commitment to exceptional guest service with a passion for the hospitality industry -Ability to find creative solutions, offering advice and recommendations -Personal integrity, with the ability to work in an environment that demands excellence, time and energy -Experienced in using IT systems on various platforms -Strong communication skills

Be part of the Radisson revolution where as our Creative you are Ready to: Lend a helping hand, making sure that every job we undertake is delivered with personality and flair to the highest standards Be part of a team that places the guest at the heart of everything we do, creating personal and memorable moments Take pride in what you do, be on hand to make sure that what needs to be done is done well Collaborate with others, learn and grow from the experience, developing your own skills for future success Creatively work with others to deliver on the goals and targets that we have set ourselves Build meaningful and rewarding relationships whilst promoting the company culture and values Stay Safe, ensuring adherence and compliance to all legislation and due diligence requirements ARE YOU One to impress Dynamic Love people interaction with the skill to mix it up! Innovative Creative with a positive mindset, love a challenge where you know there is a solution Engaging, self-motivated and love guests, we all do Genuine Want to be yourself We love that and won t change that, promise! Experience of working with IT systems and all things tech Passionate for Music, Art and Fashion We want to talk to you!

Key Responsibilities of the Commis I - Conti Section: Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner Delivers on departmental plans and objectives, where hotel initiatives & targets are achieved Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained Builds and maintains effective working relationships whilst promoting the company culture and values. Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required Requirements of the Commis I - Conti Section : Experience in kitchen beneficial but not essential Hands-on approach with a can-do work style Commitment to delivering exceptional guest service with a passion for the hospitality industry Ability to find creative solutions taking ownership for duties and tasks assigned Personal integrity, with the ability to work in an environment that demands excellence Experience of working with IT systems on various platforms Strong communication skills

Be part of the Radisson revolution where as our Creative you are Ready to: Lend a helping hand, making sure that every job we undertake is delivered with personality and flair to the highest standards Be part of a team that places the guest at the heart of everything we do, creating personal and memorable moments Take pride in what you do, be on hand to make sure that what needs to be done is done well Collaborate with others, learn and grow from the experience, developing your own skills for future success Creatively work with others to deliver on the goals and targets that we have set ourselves Build meaningful and rewarding relationships whilst promoting the company culture and values Stay Safe, ensuring adherence and compliance to all legislation and due diligence requirements ARE YOU One to impress Dynamic Love people interaction with the skill to mix it up! Innovative Creative with a positive mindset, love a challenge where you know there is a solution Engaging, self-motivated and love guests, we all do Genuine Want to be yourself We love that and won t change that, promise! Experience of working with IT systems and all things tech Passionate for Music, Art and Fashion We want to talk to you!

Key Responsibilities of the Commis I - Conti Section: Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner Delivers on departmental plans and objectives, where hotel initiatives & targets are achieved Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained Builds and maintains effective working relationships whilst promoting the company culture and values. Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required Requirements of the Commis I - Conti Section : Experience in kitchen beneficial but not essential Hands-on approach with a can-do work style Commitment to delivering exceptional guest service with a passion for the hospitality industry Ability to find creative solutions taking ownership for duties and tasks assigned Personal integrity, with the ability to work in an environment that demands excellence Experience of working with IT systems on various platforms Strong communication skills

You are an experienced and passionate Head Chef specializing in Chinese, Tandoor, and Indian cuisines, entrusted with leading the kitchen operations. Your deep understanding of regional flavors, traditional cooking techniques, and modern presentation styles will be instrumental in crafting exceptional dining experiences for our customers. As the Head Chef, you will be responsible for menu planning, maintaining quality standards, managing kitchen staff, ensuring food safety compliance, and delivering memorable culinary offerings. Your key responsibilities will include developing authentic and innovative Chinese, Tandoori, and Indian dishes while ensuring consistency in flavor, nutrition, and presentation. You will lead and supervise the kitchen team, allocate tasks efficiently, and conduct regular training sessions on food preparation and hygiene. Quality control is paramount, and you will be tasked with monitoring dish quality, portion control, food waste, and kitchen cleanliness to uphold the highest standards. In terms of procurement and inventory management, you will be responsible for sourcing high-quality ingredients, managing vendor relationships, tracking kitchen inventory, and controlling costs to meet profitability targets. Your role will require proven experience as a Head Chef or Executive Chef in a multi-cuisine kitchen, with expertise in Chinese, Indian, and Tandoori preparations. Strong leadership, communication skills, and familiarity with food safety standards are essential attributes for this position. A culinary degree or diploma is preferred but not mandatory if you possess significant relevant experience. Preferred skills include creativity in food styling and plating, the ability to train junior chefs, and manage a multicultural kitchen staff. This is a full-time position with day shift hours and a yearly bonus. The work location is in person, with an expected start date of 01/08/2025.,

Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time.

Roles and Responsibilities Manage kitchen operations to ensure high-quality food production, meeting customer expectations. Oversee inventory management, ordering supplies, and maintaining stock levels. Implement waste reduction strategies to minimize environmental impact. Ensure compliance with health and safety regulations, maintaining a clean and organized kitchen environment. Collaborate with other departments (QSR, Cloud Kitchen) to optimize overall restaurant performance. Desired Candidate Profile 2-3 years of experience in Kitchen Management or related field. Strong knowledge of Inventory Management, Wastage Control, and Restaurant Management principles. Ability to work effectively in a fast-paced QSR environment with attention to detail.

Role & responsibilities Able to manage a group of people. Achieving Kitchen Top Line & Bottom Line Creating a great customer pool and maintaining high retention and ratings in own and aggregator platforms. Recruiting, Training and developing the people in the kitchen to the next level using the right tools. Managing P&L, Controlling the expenses within the budget and delivering profitability. Maintaining the inventory at the kitchen level without any discrepancies. Ensuring the compliance of team health and safety. Managing the marketing promotion at kitchen level to ensure better customer ratings. Handling customer complaints and giving the right solution on TAT. Managing SLM brands to make the direct profit in the kitchen Managing the internal process & new launch audits to show the best operation excellence. Maintain license of the kitchen to handle the external audits (Gov.) Maintaining and tracking the employee attendance at the kitchen Plan & complete the kitchen level Training Good Communication skills & able to respond to mails. Preferred candidate profile Preferred candidate profile QSR Role & responsibilities

Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time.

Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time.

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu.

We're hiring an Operations Manager to oversee daily kitchen & delivery operations, manage teams, ensure quality & hygiene, streamline processes, and drive efficiency across locations. Experience in food services preferred. Free meal

An Assistant Chef for the university will assists the Head Cook in preparing and serving meals, maintaining kitchen cleanliness, and ensuring food safety standards are met. They may also be involved in inventory management and food preparation for special events. A Senior Chef in a university typically oversees food preparation, menu planning, and kitchen operations. They may train other staff, manage inventory, and ensure food safety and quality. They also need to be able to prepare a variety of dishes, including those with special dietary needs. A sous chef in a university is a kitchen professional who assists the head chef in managing food preparation and kitchen operations. They play a crucial role in ensuring quality food production, supervising kitchen staff, and maintaining culinary standards.

As a Chef de Partie at our company, you will be an integral part of creating interactive dining experiences for our clients, where we focus on culinary education and hands-on cooking in their homes. Your role will involve overseeing a specific section of the kitchen in Sahaswan, preparing dishes according to menu specifications, and ensuring high standards of food hygiene and presentation. Collaboration with other kitchen staff, maintaining food inventory, and efficient kitchen operations will be key responsibilities. Additionally, you will play a role in training junior staff members to ensure seamless service. To excel in this role, you should possess culinary skills to prepare various types of cuisine, experience in kitchen management, including inventory maintenance and food safety standards. Your ability to collaborate with kitchen staff, attention to detail in food presentation, effective communication skills with both staff and clients, flexibility in a fast-paced environment, and relevant qualifications in Culinary Arts or related field will be essential. Previous experience in a professional kitchen setting would be highly beneficial for this position.,

Executive Chef cum Factory Manager to lead RTE/RTC food production, oversee recipes, quality, hygiene, and train and manage staff. Must manage kitchen operations, optimize yields, and support new product development. Experience in large kitchens .