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.