Job Description

· Study kitchen, housekeeping, cleaning, storage and material-handling processes during regular and peak operating hours.

· Identify bottlenecks, unnecessary movement, repetitive tasks, waiting time and physically demanding activities.

· Improve kitchen layouts, workstation arrangements, equipment placement and staff movement.

· Design or recommend practical tools, equipment and process improvements that reduce manual effort.

· Identify solutions to reduce vessel-washing time, water consumption and cleaning effort.

· Improve housekeeping processes through better tools, equipment, workflows and cleaning methods.

· Conduct time-and-motion studies to measure current performance and improvement opportunities.

· Work directly with operations teams to understand ground-level challenges.

· Coordinate with equipment manufacturers, kitchen fabricators and vendors to develop or modify practical solutions.

· Conduct trials,



collect feedback and refine solutions before implementation.

· Track improvements in productivity, manpower effort, turnaround time, water usage and operating costs.

· Document improved workflows and develop straightforward, practical SOPs.

· Create standardized solutions that can be replicated across locations.

· Continuously evaluate recent tools, equipment and technologies relevant to restaurant operations.

Requirements

· Degree or diploma in Industrial Design, Ergonomics, Product Design, Mechanical Engineering, Production Engineering or a related field.

· 2–5 years of relevant experience in industrial design, process improvement, manufacturing, hospitality, food production or workplace ergonomics.

Requirements
Industrial Design, Ergonomics, Design

Required Skill Profession

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