KITCHEN F&B MANAGER

Roles & Responsibilities

Responsible for the daily operations and management of the central kitchen and production line.

Oversee food preparation and cooking processes, ensuring consistent product quality and compliance with food safety and hygiene standards.

Develop and optimize production plans, effectively deploying manpower and equipment to improve efficiency and control costs.

Collaborate with the R&D team to develop new menus and products.

Manage inventory and supply chains to ensure adequate raw material supply.

Also responsible for staff training and performance management to enhance team professionalism and overall productivity.

Job Requirements :

At least 4 years of experience in the restaurant or food manufacturing industry, with kitchen or central kitchen management experience preferred.

Familiarity with food processing procedures and food safety standards, with professional kitchen operations knowledge.

Strong leadership and organizational skills, capable of effectively managing a team.

Results-oriented, with the ability to solve problems and optimize processes.

Ability to work under pressure in a fast-paced environment and demonstrate flexibility.

Tell employers what skills you have

Leadership

Food Safety

Restaurants

Cooking

Appraisals

Housekeeping

Inventory

Food Manufacturing

Compass

Production Line

Cashiering

Customer Service Excellence

Food Processing

Performance Management

Kitchen Management