The posting
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



