Management Trainee

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