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