Executive Chef

Description

Position Summary: Coordinate, organize, and supervise logistical and procurement activities for the Bachelor's Program in Gastronomy, including supply and personnel management. Key Highlights: 1. Logistics and supply supervision in gastronomy. 2. Personnel and team management in practical areas. 3. Preparation of quotations for supplies and equipment. Plan, organize, supervise, direct, and control logistical support activities for the Bachelor's Program in Gastronomy. · Responsibilities: Supervise and monitor the supply of provided materials. Submit warehouse supply requests to suppliers and monitor product expiration dates. Evaluate the performance of warehouse staff and teaching staff in practical areas. Monitor the operation of warehouse equipment and utensils. Prepare quotations for equipment, utensils, and supplies. Profile: Bachelor's degree in Gastronomy or related field (degree certificate and professional license) Academic knowledge. -Requirements- Minimum education: Higher education - Bachelor's degree 2 years of experience Keywords: cook