Strategic Leadership- Develop and implement operational strategies for the central kitchen.- Align kitchen operations with company goals and brand standards.
Coordination & Team Management- Comfortable working in a diverse kitchen team, including foreign staff.- Lead, train, and motivate kitchen staff.- Manage scheduling, performance reviews, and staff development.
Inventory & Stock Handling- Check and prepare ingredients needed for production.- Monitor stock levels and report shortages to the supervisor or kitchen manager.- Reduce wastage through proper planning and handling.
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