Oversee profit & loss and overall cost in central kitchen
Supervise central kitchen supervisors, production staffs, and foster good vendor relationships
Manage procurement, inventory control, and prepare of inventory/raw materials report
Manage central kitchen cash management and maintenance of machinery
Requirements:
Minimum Certification/Diploma from culinary school
Minimum 2 years of experience in a Supervisory position managing Central Kitchen operations
Bilingual in English and Mandarin to communicate with Mandarin speaking suppliers
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