OP Leader

Manage, organize, operate and supervise industrial catering kitchens to achieve business efficiency.
Managing the customer system, including: researching needs, establishing relationships with customers. negotiating, negotiating and handling arising problems
Search for new customers, survey projects, evaluate conditions for establishing a kitchen.
Manage executive staff in the team.
Solve problems that arise in the kitchen.
Advise the Board of Directors on work and other tasks as required.

Having experience in industrial catering or restaurant or hotel management is an advantage.
Dynamic, able to withstand work pressure.
Meets frequent travel.
Desire to learn and develop yourself.
Fluent in English communication.

Salary: Negotiable.
13th month salary.
Participate in full social insurance, health insurance, and unemployment insurance.
Revenue bonus and other policies according to the Labor Law.
Young and dynamic working environment.

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