PRINCIPAL ACCOUNTABILITIES :

• Place daily orders for Central Kitchen according to usage.
• Maintain inventory levels and ensure stocks are sufficient for daily production.
• Receive goods from warehouse and segregate goods for storage.
• Assign workers on daily tasks to ensure smooth production.
• Supervise workers to ensure workers followed SOP.
• Plan workers’ weekly work schedule.
• Ensure sufficient workers to support daily operation.
• Ensure equipment are all in good condition and report on the breakdown.
• Responsible in solving production issues and make appropriate decision.
  
• Train worker in specific stations and cross-train where necessary.
• Key in Finished Good production in ERP system.
• Responsible to report all issues to the management.
• Ensure raw materials in chiller/ freezer/ dry store are well organized.
• Follow HACCP standard in Central Kitchen.
• Any other responsibilities that assigned by superior.

SKILLS & SPECIFICATIONS :

• Written Comprehension – the ability to read and understand information and ideas presented in writing.
• Oral Expression – the ability to communicate information and ideas in speaking so others will understand.
• Written Expression – the ability to communicate information and ideas in writing so others will understand.
• Oral Comprehension – the ability to listen to and understand information and ideas presented through spoken words and sentences.
• Problem Solving - Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
• Monitoring- Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Attention to Detail - the ability to keep their eyes on a lot of elements: food standards, costs, safety, etc.
• Leadership Skills - the ability of rallying the team during heavy shifts, resolving conflicts and getting the job done.
• Organizational Skills – the ability to keep work schedules, production and cleaning schedules in organized manner.

REQUIREMENTS :

• Possess at least Diploma or higher in Culinary Arts or Hospitality Management.
• Must possess excellent communication and supervisory skills.
• At least 5 years of experience in related field.
• Possess knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
• Willing to work on Weekend or Public Holidays.

BENEFITS :

• Meal provided
• Opportunities for promotion
• Professional development

  Min. Education:  Diploma

  Spoken Language:  Malay, English

  Written Language:  Malay, English

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