About this role
Requirements
- Bachelor's degree or Diploma in Food Production, Culinary Arts, Hospitality Management, Food Science, or a related field.
- At least five (5) years' experience managing commercial kitchen operations, food production, or value addition.
- Demonstrated experience leading kitchen teams.
- Strong understanding of food costing, menu engineering, and production planning.
- Experience implementing food safety and quality systems.
- Proven ability to manage operational budgets and improve profitability.