Jobs at Ando

Responsibilities:

• Lead expansion projects including the construction and launch of new kitchens.
• Coordinate with cross-functional teams to ensure projects are executed on time, within budget, and meet quality standards.
• Develop project plans, allocate resources, and monitor progress to achieve project objectives.
• Identify and mitigate risks, resolve project-related issues, and ensure compliance with regulatory requirements.
• Regularly report on project status, milestones, and performance metrics to senior management.
• Cost Optimization: strategically managing project costs, optimizing efficiency, and overseeing procurement and budgets to ensure adherence to allocated funds.
• Repairs and Maintainance:lead repairs and maintenance projects, collaborating with stakeholders to prioritize needs, optimize processes, manage budgets, and ensure efficient and cost-effective solutions.

Requirements:

• Bachelor's degree in Project Management, Business Administration, or a related field.
• At least 2-3 years of proven experience as a Projects Lead or similar role, successfully delivering projects within budget and timeline.
• Strong leadership skills with the ability to motivate and guide project teams.
• Excellent organizational and time management abilities, with a keen eye for detail.
• Exceptional communication and interpersonal skills to foster effective collaboration.
• Proficient in project management tools and software.
• PMP certification or equivalent is a plus.

Benefits:

• Competitive salary and benefits package.
• Opportunities for growth and career development within the organization.
• A supportive and collaborative work environment.
• Training and learning opportunities to enhance your Project Management Skills
• Joining our team offers an exciting opportunity to contribute to the success of ANDO and our commitment to delivering authentic, world-class cuisine.
• If you are passionate about ensuring operational excellence, and working in a dynamic team environment, we encourage you to apply.

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Duties and Responsibilities:

Culinary Operations Management:

• Oversee the daily operations of multiple kitchen units to ensure the timely production of Ando meals.
• Develop and implement standardized recipes, menus, and food preparation procedures across all units.
• Monitor kitchen performance metrics such as food quality, portion control, and presentation to maintain consistent standards.
• Conduct regular inspections to ensure compliance with food safety and sanitation regulations.

Staff Management and Training:

• Onboard, train, and mentor kitchen staff across multiple units, providing guidance and support to enhance their culinary skills.
• Coordinate staff schedules, ensuring adequate coverage to meet operational requirements.
• Conduct performance evaluations, provide constructive feedback, and implement training programs to improve team performance.
• Foster a positive work environment by promoting teamwork, open communication, and adherence to company policies.

Menu Development and Innovation:

• Collaborate with the head of innovation to create menus that cater to diverse customer preferences and dietary requirements.
• Stay updated on current food trends, market demands, and competitor offerings to ensure our menus remain competitive.
• Conduct regular menu tastings and gather feedback from customers to refine and enhance menu offerings.
• Oversee and implement quality control measures across our kitchens.

Vendor Management and Cost Control:

• Collaborate with the procurement team to identify and onboard reliable vendors, ensuring the availability of high-quality ingredients at competitive prices.
• Monitor food costs and implement cost-saving measures without compromising quality.
• Maintain accurate inventory records, conduct regular inventory audits, and minimize food waste.

Cross-functional Collaboration:

• Collaborate with the Operations, Marketing, and Customer Service teams to align culinary operations with overall business objectives.
• Participate in cross-functional meetings and provide insights to optimize operational efficiency, customer satisfaction, and profitability.
• Act as a liaison between the kitchen and other departments, ensuring effective communication and smooth coordination.

Requirements:

• Proven experience as a Chef, preferably in a multi-unit or cloud kitchen environment.
• Strong culinary skills with a deep understanding of various cuisines, specifically authentic Oriental and Continental cuisine
• Excellent leadership abilities, with the capacity to manage and collaborate with kitchen staff.
• Solid knowledge of food safety and sanitation regulations.
• Exceptional organizational and time management skills.
• Strong problem-solving and decision-making capabilities.
• Effective communication and interpersonal skills.
• Flexibility to work in a fast-paced and ever-changing environment.

Benefits:

• Competitive salary and benefits package.
• Opportunities for growth and career development within the organization.
• A supportive and collaborative work environment.
• Training and learning opportunities to enhance Culinary and Leadership skills