Responsibilities:
- Manage and control Profit & Loss as well as overall cost in central kitchen.
- Updating of the monthly Production reports.
- Supervise Central Kitchen Supervisor(s) and Production staff.
- Work closely together with R&D and Operations department.
- Improve and maintain on the Central Kitchen’s production efficiency.
- Assist in managing day-to-day activities, ensuring adherence to quality and safety standards.
- Support kitchen staff, fostering a positive and collaborative work environment.
- Oversee inventory control, procurement, and vendor relationships.
- Assist in implementing and maintaining standard operating procedures.
- Responsible for the cash management in the Central Kitchen.
- Checking and maintenance of Central Kitchen machineries.
- Checking of inventory and raw-material reports as well as planning for purchases.
Qualifications:
- Diploma/certification from culinary school is preferred.
- A minimum of 2 years of experience in a similar role.
- Strong organizational and communication skills.
- Knowledge of food safety regulations and kitchen operations.
- Ability to thrive in a fast-paced environment.
- In-depth knowledge of kitchen health and safety regulations.
- Excellent problem-solving and conflict management abilities.
