The Commissary Line Cook is responsible for preparing and cooking food in large volumes according to standardized recipes and safety standards. This role supports the daily food production needs of restaurants, catering services, and retail food products. Key Responsibilities: 1. Food Preparation and Cooking Prepare ingredients according to batch recipes Cook assigned dishes, sauces, or proteins following the commissary’s quality standards Ensure correct portioning, texture,

Job Summary: We’re looking for a Catering Manager  who can take charge of client coordination, event execution, and team operations—while ensuring flawless service and satisfied guests every time. Key Responsibilities: 1. Client & Event Management Lead the coordination and planning of catering events, from inquiry to execution Ensure all client expectations are met or exceeded on event day 2. Operations Oversight Supervise day-to-day catering logistics: staffing, scheduling,

Job Summary: The Sales Manager is responsible for leading and coordinating the sales initiatives of all AIKON Food Corporation brands, including restaurants, catering services, and food product lines. This role focuses on strategy development, team coordination, and performance tracking to drive revenue growth and market expansion. The Sales Manager operates from the Head Office and does not directly engage in field sales but works closely with field executives and other depa

POSITION SUMMARY The Events Coordinator handles all event execution , making sure every booking runs smooth, organized, and on brand. They manage client coordination (non-sales), event-day operations, supplier alignment, timelines, setups, and documentation. Their job is to deliver a flawless event experience while keeping everything aligned with the approved BEO. 1. Pre-Event Coordination Attend internal event briefings and planning meetings. Review the Banquet Event Order (