Management Trainee

Your responsibilities as a Management Trainee

3.1) Catering Operations and Events (Institutional and Events)

· Assist in planning, preparation, and execution of catering events(corporate, institutional, or functions)

· Support event setup, service flow, and breakdown to ensure smooth operations.

· Coordinate with kitchen, logistics, and service teams to meet event requirements.

· Any other duties as assigned by the Management.

3.2) Central Kitchen and Production

· Learn production planning and portion control.

· Assist in monitoring food quality, presentation and delivery timelines.

· Support hygiene, sanitation and production SOP compliance.

3.3) Food Safety, Hygiene and Compliance

· Adhere to food safety standards and regulatory requirements (e,g,SFA/Halal where applicable).

· Participate in internal audits, inspections, and corrective actions.

· Ensure proper documentation and temperature control practices.

· Ensure compliance with all food safety regulations, including ISO22K,SFA requirements, and company SOPs.

· Ensure practices are in line with strict compliance-led Food Handling& Hygiene Standards, Health & Safety Regulations (ISO22K and Bizsafe)and company’s SOP for preparations, presentations, sanitation, storage and safety matters.

3.4) Logistics and Procurement

· Assist in inventory control, stock ordering, and equipment management.

· Support delivery scheduling and vehicle loading plans.

· Monitor wastage, breakages, and cost efficiency.

3.5) Finance Administration and Management

· Support finance managers at backend and follow-ups on invoices and payments with customers.

· Help manage customer feedback and service recovery.

3.6) Sales Support

· Support account managers in client communication and service follow-ups.

· Assist in site surveys, tastings, and proposal preparation.

· Help manage customer feedback and service recovery.

3.7) Training and Development

· Rotation across central kitchen, events, logistics, and office functions.

· On-the-job coaching by senior operations and catering managers.

· Training in leadership, food safety, costing and event management.

· Regular evaluations with structured feedback