Responsibilities:
- Lead and manage daily kitchen and production section operations to optimize throughput and workflow efficiency.
- Supervise staff across respective preparation stations to ensure meal/food preparation aligns with production schedules.
- Enforce strict compliance with quality control Standard Operating Procedures (SOPs), ensuring accurate portioning and ingredient measurement procedures (e.g., weighing scale protocols).
- Establish and enforce rigorous hygiene, sanitation, and safety standards across all food preparation areas.
- Delivery Routing & Scheduling:Plan, map out, and optimize daily delivery routes for internal drivers to ensure accurate, on-time deliveries to outlets or clients.
- Inbound & Outbound Logistics: Oversee all incoming and outgoing delivery operations, including the loading, unloading, and distribution of raw ingredients and finished goods.
- Driver & Fleet Management: Supervise internal drivers, manage delivery timetables, and handle real-time route adjustments to minimize delay and transport costs.
- Inventory & Supplier Coordination: Coordinate with suppliers to streamline raw material deliveries and maintain optimal inventory levels to prevent stockouts or overproduction.
- Delegate, train, and evaluate central kitchen operational staff.
- Execute administrative management responsibilities and fulfill ad-hoc operational mandates directed by senior Management.
Requirements
. Friendly, pleasant personality with strong leadership, communication, and interpersonal skills.
. High level of initiative, proactive problem-solving ability, and capability to work independently under pressure.
. Positive attitude focused on team building and operational improvement.
. Excellent ability to prioritize tasks, manage team schedules, and meet strict production deadlines.
. Highly adaptable to fast-paced, high-volume environments and able to handle rapid operational changes.
. Sharp attention to detail regarding food quality, inventory control, and operational consistency.
