Executive Chef - Research And Development | [Agk471]

Bachelor of Professional Studies degree in Culinary Arts Management, Baking and Pastry Arts Management, and Culinary Science.
Minimum seven years related experience.
Excellent use of various cooking methods, ingredients, equipment, tools, and processes.
Must have a positive attitude and a willingness to learn.
Responsibilities include: Staffing and training for all kitchen operations.
Streamlining and systemizing operations within existing as well as new ventures.
Formulating new ideas and evaluating opportunities.
Developing, maintaining, and effecting necessary systems, manuals, formats, procedures, spreadsheets, etc., in all aspects of kitchen operations.
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