* Strong passion in Culinary and F&B industry
* Career growth from Mid to Senior Management level
* Stability and well-established organization
Job Responsibilities:
- Manage Operations & Food Cost Strategic Planning to upscale Operations Menu Planning, Culinary Innovations,
- Ability to lead, multi-task, team player and be supportive to the team of 20 to 25 kitchen & service staff (Manpower Planning)
- He / She will need to manage some assigned Kitchen/Outlets
- Role requires streamlining processes and cultivating a continuous work improvement culture
- Liaise, coordinate and disseminate information to key support functions
- Maintain and build good relationships with the corporate customers
Job Requirements:
- Preferable Degree in any discipline
- Minimum7 years experience in Institutional Catering (Mass Cooking) at a Mid to Senior Management Level
- Started his/her career as a Chef with operations management experience
- Highly organized, meticulous and able to work under pressure
- People-orientated with strong project and management skills
- Strong written and communication skills
Interested applicant, to email resume [email protected] or contct 62251232
