Key Responsibilities
Manage and supervise all kitchen operations across multiple outlets. Ensure food quality, presentation, and consistency meet brand standards. Lead kitchen teams including chefs, cooks, and support staff ensure proper training, development, and performance evaluation. Collaborate with procurement for inventory, stock control, and cost management. Monitor and ensure compliance with food safety, hygiene, and cleanliness standards (e.g., SFA/NEA). Coordinate closely with front-of-house and management teams for seamless service. Manage staff rosters and outlet manpower planning. Handle operational challenges and resolve issues swiftly and professionally. Report regularly to senior management on kitchen performance, issues, and improvement plans. Requirements
Proven experience as an Operations Manager or Kitchen Head managing multiple F&B outlets. Strong culinary background with in-depth kitchen operations knowledge. Solid leadership, organizational, and communicat...