Management Trainee (Centre Kitchen)

Roles & Responsibilities

• Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering

• Oversee the implementation of processes and guidelines in Kitchen Operations

• Train & develop kitchen staff in the preparation of all meals to the highest quality standards

• Position kitchen staff according to operation needs to maximize kitchen efficiencies

• Manage quality and level of kitchen inventory as well as products delivered from suppliers

• Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies

• To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity

• Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality

• Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition

• Train and develop kitchen and kitchen staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices

Requirements

• Diploma in F&B Management/Operations, Culinary Arts or equivalent
• At least 1 years of relevant working experience in food production setting
• Resourceful and innovative
• Able to work 6 days work week and on PH/CNY
• Strong interpersonal and leadership skills, with an eye for detail