We are looking for an Assistant Manager – F&B; to manage our Central Kitchen operations and ensure productive production, inventory, dispatch, cost control and team management.
Key Responsibilities
- Manage daily production and kitchen operations.
- Drive cost control, budgeting, yield and wastage.
- Manage inventory and raw material availability.
- Ensure accurate and on-time dispatches to cafs.
- Handle MIS, reporting and operational performance.
- Lead, train and manage the central kitchen team.
- Ensure food safety, hygiene and quality compliance.
Ideal Candidate
- Graduate / Hotel Management professional.
- 3–5 years’ experience in Central Kitchen, QSR, F&B;, Commissary, SCM or Food Industry.
- Strong experience in production, inventory, cost control and team management.
- Good analytical, problem-solving and communication skills.
Interested candidates can apply with their updated CV.