Qode
F&B
F&BManagementTrainee
Neural analysis suggests this role is
optimal for Entry candidates.
“F&B Management Trainee at Qode. Skills: F&B operations, kitchen management, culinary techniques, customer service, outlet leadership. Master Korean cuisine, including Samgyetang, grilled specialties, and modern techniques, through rotations across our signature outlets.. Learn and implement HACCP standards to ensure food safety and hygiene.”
What You'll Achieve.
optimize efficiency and profitability; deliver exceptional customer service; ensuring smooth and efficient service delivery; responsible for all aspects of outlet performance
Industry & Context.
problem-solving skills and ability to work under pressure.
Comfortable with shift work across various outlets.
What They're Looking For.
Must Have
Fresh graduate with no prior experience required., Passionate about F&B and Korean cuisine (for Culinary Track)., Customer-oriented with excellent communication and interpersonal skills., Confident with leadership potential and a proactive attitude., Comfortable with shift work across various outlets., problem-solving skills and ability to work under pressure., Ability to work effectively in a team environment.
Nice to Have
Mandarin-speaking candidates preferred to effectively engage Mandarin-speaking customers., Degree in Culinary Arts or Hospitality (for Culinary Track)., Degree in Management, Business, or related field (for FOH Track).
What You'll Do.
Master Korean cuisine
and modern techniques
through rotations across our signature outlets.
Learn and implement HACCP standards to ensure food safety and hygiene.
Manage kitchen costing
and menu planning to optimize efficiency and profitability.
Develop shift leadership skills to effectively manage kitchen staff and operations.
Progress from CDP (Chef de Partie) to Jr. Sous Chef
taking on increasing responsibilities and challenges.
Lead the guest experience by managing POS systems
and service standards.
Coach and mentor team members to deliver exceptional customer service.
Oversee full outlet operations
ensuring smooth and efficient service delivery.
Develop skills to become a future Outlet Manager
responsible for all aspects of outlet performance.
Handle customer inquiries and complaints with professionalism and efficiency.
How You'll Work.
Team & Collaboration
Ability to work effectively in a team environment.
Communication Scope
excellent communication and interpersonal skills
Full Job Description
### F&B Management Trainee Program (Fresh Graduates are welcome) **Location:** Malaysia & Singapore **Workplace Type:** Onsite **Salary:** * Malaysia * Diploma: RM3.5k → RM4k (after confirmation) * Degree: RM4k → RM4.5k (after confirmation) * Singapore * Degree: S$3,700 ### About the Role Kickstart your F&B career with our structured 2-year rotational Management Trainee Program, designed to groom you into a future kitchen or outlet leader. This program offers two distinct tracks, allowing you to choose the path that best aligns with your interests and career aspirations. Whether you're passionate about culinary arts or front-of-house operations, this program provides comprehensive training and development opportunities to excel in the F&B industry. The program is designed to provide a holistic understanding of F&B operations, from kitchen management and culinary techniques to customer service and outlet leadership. You will gain hands-on experience across various brands and outlets, working alongside experienced professionals and learning best practices in the industry. This is an excellent opportunity for fresh graduates to launch their careers and develop the skills and knowledge necessary to become future leaders in the F&B sector. ### Key Responsibilities * **Culinary Track (BOH Operations):** * Master Korean cuisine, including Samgyetang, grilled specialties, and modern techniques, through rotations across our signature outlets. * Learn and implement HACCP standards to ensure food safety and hygiene. * Manage kitchen costing, inventory, and menu planning to optimize efficiency and profitability. * Develop shift leadership skills to effectively manage kitchen staff and operations. * Progress from CDP (Chef de Partie) to Jr. Sous Chef, taking on increasing responsibilities and challenges. * **FOH Track (Front-of-House Operations):** * Lead the guest experience by managing POS systems, reservations (Chope, Inline), and service standards. * Coach and mentor team me
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