CENTRAL KITCHEN MANAGER - ZENSHO JAPANESE RESTAURANT COMPANY PTE. LTD.

Roles & Responsibilities

Overall in charge of the Central Kitchen. To contribute to the successful operation, maintenance, and constant improvement of central kitchen production to achieve target.

• In charge of weekly and monthly reports
• Manage and control Profit & Loss as well as overall cost in central kitchen
• Checking financial statement for central kitchen
• Updating of the monthly Production reports
• Supervise Central Kitchen Supervisor(s) and Production staff
• Improve and maintain on the Central Kitchen’s production efficiency
• Work closely together with R&D and Operations department
• Responsible for the cash management in the Central Kitchen
• Checking and maintenance of Central Kitchen machineries
• Checking of inventory and raw-material reports as well as planning for purchases
• Analyse HR and Purchase reports
• Undertake any ad-hoc assignments from supervisor

Tell employers what skills you have

Ingredients

Able To Multitask

Quality Control

Food Safety

Kitchen

Cooking

Food Quality

Inventory

Sanitation

Cutting Tools

kitchen supplies

Cash Management

Resource Management

Team Player

Cut

Food Service

Japanese