Business Manager (Central Kitchen) manages the overall performance of an organization's central kitchen. Besides monitoring production output levels to ensure that quality levels are maintained, he/she is also expected to set up new food production standards, kitchen operation guidelines and to propose research and development activities for new products. To constantly liaise with suppliers on food cost changes and procure new vendors to maintain control on food production cost. He/she is placed in charge of new projects e.g. develop new sales channels to increase sales for the Central Kitchen.

• Manage central production operations
• Manage compliance with food and beverage hygiene policies and procedures in accordance to relevant Government agencies’ regulations e.g. SFA
• Manage high volume food production operations and endure timely deliverance of stocks
• Manage non‑compliant quality and feedback cases
• Monitor...