Restaurant Management
Staff Training and Development
Inventory Management
Customer Service Excellence
Operations Management
Food Safety and Sanitation
Team Leadership
Restaurant Management
Staff Training and Development
Inventory Management
Customer Service Excellence
Operations Management
Food Safety and Sanitation
Team Leadership
Menu Development & Standardisation: Support menu development, recipe standardisation, product trials, and ensure consistent execution of new and existing menu items.
Cost Control & Inventory Management: Manage food costs, inventory, stock control, and purchasing coordination to minimise wastage and ensure efficient kitchen operations.
Coordination & Reporting: Coordinate with cross-functional teams, maintain accurate kitchen documentation, provide operational updates, and support audits while ensuring smooth outlet operations.
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Inventory & Cost Management – Monitor stock usage, control wastage, assist with stock counts, and support accurate requisition and raw material management to meet food cost targets.
Communication & Coordination – Coordinate with service, purchasing, and logistics teams, support kitchen briefings, and act as the person in charge when the Kitchen Head is absent.
Kitchen Operations Management – Oversee daily food preparation, production flow, and service execution while ensuring dishes meet standard recipes, portioning, and presentation guidelines.
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Oversee daily kitchen operations by ensuring food quality and consistency
maintaining hygiene and safety standards
supervising and developing the team
controlling inventory and costs
coordinating effectively with cross-functional teams while supporting overall operational excellence in the absence of the Kitchen Head.
Inventory & Cost Management – Monitor stock usage, control wastage, assist with stock counts, and support accurate requisition and raw material management to meet food cost targets.
Communication & Coordination – Coordinate with service, purchasing, and logistics teams, support kitchen briefings, and act as the person in charge when the Kitchen Head is absent.
Kitchen Operations Management – Oversee daily food preparation, production flow, and service execution while ensuring dishes meet standard recipes, portioning, and presentation guidelines.
...
Oversee daily kitchen operations by ensuring food quality and consistency
maintaining hygiene and safety standards
supervising and developing the team
controlling inventory and costs
coordinating effectively with cross-functional teams while supporting overall operational excellence in the absence of the Kitchen Head.
Gather info and analyze data to prepare business cases to create and support new projects/initiative
Bachelor Degree with Minimum 5 years working experience, preferably in channel operation.
Strong project management skills. Proven record of accomplishment of establishing and managing project plans and adjusting to changing circumstances. Ability to prioritize and effectively controls key milestone
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Arrange booking and get booking confirmation from allocated carriers with correct service contract use. Be responsible for preparing and sending out orders to our customers, ensuring accuracy and timeliness.
Maintain high quality service and ensure all data, details are accurate insert in system and to internal/ external customer.
Be responsible for follow up and complete the assigned shipments, the daily work within the team, sales support, ensure the timely and proactive communication with customers and other related parties, stakeholders.
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Listing Quality Checks: Review product descriptions and titles across marketplaces, identifying outdated, inconsistent, or inaccurate listings for correction.
Distributor & Sales Ops Exposure: Get first-hand exposure to how a distributor operates, from sales operations to broader commercial functions, working closely with a hands-on team
New Initiatives: Contribute fresh ideas and take ownership of new approaches; the team is small, so there's real room to try things and shape how tasks get done.
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