Responsibilities
- Responsible for overall performance of assigned kitchens
- Oversee preparation and production of food items
- Drive food quality assurance and process improvement
- Work closely with all stakeholders to ensure delivery-on-time fulfilment
- Manage and uphold serviceability and hygiene integrity of kitchen infrastructure & equipment
- Manage staff related matters; including staff integration, coaching/mentoring and performance management
- Participate in cross functional initiatives, including automation projects
Requirements
- Diploma in F&B Management/Operations, Culinary Arts or equivalent
- Resourceful and innovative
- Strong interpersonal and leadership skills, with an eye for detail
