Organizational Chart

  1. Board of members
  2. General Director
  3. Operations Department  (Kitchen 1, Kitchen 2, Kitchen 3, Kitchen 4, Kitchen 5)
  4. Administration and Human Resources (Recruitment, Training)
  5. Finance and accounting
  6. Sales Department (Sales, Marketing)
  7. Purchasing Department
  8. Safety Department (5S-ISO, Food Hygiene and Safety)
  9. Nutrition Department