Role
1. BOH Operations
- Streamline and execute daily kitchen operations
- Ensure smooth workflow and coordination between departments
- Maintain fast and consistent food production

2. Food Quality & Consistency
- Ensure all food meets brand standards & SOP
- Maintain consistency in taste, portion, and presentation
- Conduct daily quality check

3. Speed of Service
- Ensure food is served within target timing
- Identify and solve bottlenecks in kitchen flow

4. Cost Control
- Manage food cost within target
- Control wastage, stock usage, and portioning
- Monitor daily inventory & ordering

5. Team Management
- Lead, train, and manage kitchen staff
- Ensure discipline, cleanliness, and SOP compliance
- Manage staff scheduling and productivity

6. Hygiene & Safety
- Ensure kitchen complies with Brands Hygiene Standard
- Maintain cleanliness and proper food handling
- Ensure the team follow Company Grooming Standards
- Perform any other duties in general operational functions and ad-hoc assignment

Job Requirements

- Minimum of 2-4 years of Leader Role experience in F&B operations, restaurant, café, or food production environment.
- Experienced in fast pace restaurant service and highly involved in the staff management
- Understanding of Food Safety and Operation compliance, People management, Kitchen Finances and Business Management.
- Excellent communication and interpersonal skills, with the ability to collaborate effectively with cross-functional teams - operations, executives, and suppliers
- Ability to travel to different regional locations as required.
- Hands-on, capability in following SOP while open to new menu ideals and suggestions
- Flexibility to work irregular hours, including weekends and holidays, depending on operational needs.
- Strong commitment to quality and operational excellence, with a focus on achieving results and meeting KPIs.
- Possession of a valid Food Handler Certificate and proof of Typhoid Vaccination.

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