Executive Chef and Business Development

Key Responsibilities in These Combined Roles

Business Developing: Create new Various Business Opportunity on FNB Market.

Menu and Product Innovation: Developing new dishes or food products that align with market trends and brand identity.

Financial Management: Managing food costs, portion control, budgeting, and ensuring profitability through strategic pricing.

Collaboration & Communication: Working closely with marketing, sales, supply chain, and executive teams to implement new strategies and products effectively.

Quality Control & Standardization: Establishing and maintaining high standards for food quality, presentation, safety, and consistency across all operations or clients.

Market Analysis: Gathering market intelligence, tracking competitor offerings, and identifying new business opportunities or target clients.

Qualifications

Minimum education of Diploma (D3) or Bachelor's degree (S1) in Culinary Arts, Food Technology, or a related field.

At least 3 years of experience in food Business Development, R&D, preferably in a Dining, Bar, Resto and exclusive FNB.

Strong leadership, communication, and time-management skills.

Extensive culinary experience and creativity.

Knowledge of food safety regulations and health codes.

Budgeting and financial management abilities.

Ability to work in a fast-paced environment.

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