Job Description

Working with senior managers to realize financial, commercial and business goals and

make 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 us

required 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 supply

overseas 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 per

levels

• 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 with

high quality and service results

• Work experience