MANAGEMENT EXECUTIVE

Responsibilities • Order materials, supplies, and ingredients based on demand. • Supervise kitchen employees and organize food orders. • Oversee the food preparation and cooking process. • Recruit and train kitchen employees in designated stations. • Monitor inventory levels and perform weekly inventory assessments. • Plan work schedule for kitchen employees. • Store all food products in compliance with health and safety regulations. • Ensure the kitchen is clean and organized. • Maintain weekly and monthly cost reports. Requirements • Minimum 2 years of experience in F&B / Retail industries • In-depth knowledge of kitchen health and safety regulations. • Ability to work well in a stressful and fast-paced environment. • Excellent problem-solving and conflict management abilities. • Outstanding communication and organizational skills. • Able to work in a standing position for long periods of time (up to 9 hours). • Complete progressive training program will be provided. • Candidates with no experience are welcome to apply.