Management Executive

Responsibilities Order materials, supplies, and ingredients based on demand. Supervise kitchen employees and organize food orders. Oversee the food preparation and cooking process. Recruit and train kitchen employees in designated stations. Monitor inventory levels and perform weekly inventory assessments. Plan work schedule for kitchen employees. Store all food products in compliance with health and safety regulations. Ensure the kitchen is clean and organized. Maintain weekly and monthly cost reports. Requirements Minimum 2 years of experience in F&B / Retail industries In-depth knowledge of kitchen health and safety regulations. Ability to work well in a stressful and fast-paced environment. Excellent problem-solving and conflict management abilities. Outstanding communication and organizational skills. Able to work in a standing position for long periods of time (up to 9 hours). Complete progressive training program will be provided. Candidates with no experience are welcome to apply.