To serve the needs of the business, implement and manage the overall Food Safety and Hygiene Management System (Hazard Analysis Critical Control Point - HACCP) as an efficient, productive cost and service center. Ensure smooth operation and contribute to maximizing guest satisfaction through planning, organizing, directing, and controlling the operation and administration.
Responsible for ensuring that planning, coordination, and administration take place in the receiving and HACCP office in accordance with documented SOPs and Kitchen department policies.
Qualifications
* The salary benchmark is based on the target salaries of market leaders in their relevant sectors. It is intended to serve as a guide to help Premium Members assess open positions and to help in salary negotiations. The salary benchmark is not provided directly by the company, which could be significantly higher or lower.