Job Description

Working with senior managers to realize financial, commercial and business goals andmake sure the target is met and exceeded.• Manage a motivated team• Build good relationships with buyers and customers• Responsible for the P & amp; L account including the laboratory budget• Improve website standards and provide the best possible service• Increase sales and improve profitability• Organize regular meetings with clients• Anticipate future staff and equipment requirements for his / her activities• Respect the company's processes and procedures• Ensure compliance with all HACCP, H & amp; S and Food Hygiene regulations• Plan, implement, monitor and check the quality of service to be with usrequired standards• Deliver customer service, according to the signed contract.• Coordinate and control all aspects of project operations, including purchase,site logistics and management• Introduce innovative cuisine with the consent of the client
At least 5-10 successful years in food supplyoverseas operations for the public or military service sector and construction• Minimum 5 years of experience as Chef and / or in a leadership role• Certification of Chef Cuisine or Certification in Hospitality Management• International culinary experience• Experience implementing HACCP and Food Safety• Understanding reporting systems• Experience in managing a profit and loss cost center• Can demonstrate the history of the KPI group achievement• Can control and understand the cost variable of food, including loss, rotation perlevels• Reliable, responsible and innovative• Extraordinary food presentation skills• Hospitable and managerial people• Effective organization and time management skills• With the ability to communicate clearly with staff, managers and clients• Ability to lead a team to manage the consistency and distribution of food withhigh quality and service results• Work experience