Job Description
- In charge of supervising the entire set-up and operation performance of the oulets.
- Monitoring of purchase and orders to manage cost flow including operation costs and kitchen overheads that do not exceed set par levels.
- Ensured that all employees followed food hygiene practices and safety standards.
- Improvise SOPs in the shop outlets, and even delivery units to achieve the highest food standard, quality menus, and food products to the brand outlets.
- Will be involved in ingredients matching, fusion food new menu creations, assisting Chef as and when required.
- Coordinate Human Resources, including Part-Timers and cleaners to keep labour costs within budget while maintaining service standards and maximise productivity.
- Will be required to work alongside or together with the Marketing Department to create a marketing campaign and menu item promotions.
- Carry out other duties as assigned by management.
Job Requirements
- Preferably possess Diploma or Advanced/Higher/Graduate Diploma in Food & Beverage Service Management or related field
- At least 10 years of relevant experience in a managerial position in a Central Kitchen facility or related field
- Strong knowledge of Central Kitchen operations and practices, from set-up to daily operations, to maximize the productivity of the facility
- Excellent operational expertise in F&B industry and organizational skills
- Independent, self-driven, resourceful and reliable
- Excellent communication skills and planning
- Strong team player, and able to work with the team members to produce exceptional results
