Good communication and teamwork skills
Basic warehouse operations knowledge
Able to perform receiving
checking
storing and issuing goods
Basic stock inventory and record-keeping skills
Able to use handheld scanners / warehouse systems is an advantage
Good attention to detail when checking quantity
product codes and condition
Able to perform picking
packing and loading/unloading activities
Able to work in a fast-paced environment
Good time management and organizational skills
Physically fit and able to lift and move goods
punctual and able to work independently with minimum supervision
- Minimum SPM or equivalent. - Previous experience in warehouse operations, picking, or packing is an advantage. - Basic knowledge of warehouse operations and inventory handling is preferred.
Team Leadership
Food and Beverage Management
Point of Sale (POS) Systems
Menu Knowledge
Health and Safety Standards
Customer Service
Staff Training
Inventory Management
Diploma / Degree in Warehouse Management or a related field.
Minimum 3–5 years of experience in warehouse/store operations, preferably with experience in a supervisory or managerial position.
Experience in manufacturing, electrical/electronic products, fire alarm systems, fire protection equipment, or related industries will be an added advantage.
...
Leadership
Stock Management
Restaurant Management
Operations Management
Food and Beverage Management
Staff Training and Development
Inventory Management
Customer Service
Budget Management
Quality Control
Menu Development
Team Leadership
Leadership
Stock Management
Restaurant Management
Operations Management
Food and Beverage Management
Staff Training and Development
Inventory Management
Customer Service
Budget Management
Quality Control
Menu Development
Team Leadership
Leadership
Stock Management
Restaurant Management
Operations Management
Food and Beverage Management
Staff Training and Development
Inventory Management
Customer Service
Budget Management
Quality Control
Menu Development
Team Leadership
Leadership
Stock Management
Restaurant Management
Operations Management
Food and Beverage Management
Staff Training and Development
Inventory Management
Customer Service
Budget Management
Quality Control
Menu Development
Team Leadership
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.