Personnel
& Operational Management
1.
Supervise and coordinate activities of cooks and workers.
2.
Determine how food should be presented, and create decorative
food displays.
3.
Ensure proper portion, arrangement, and food garnish to be
served.
4.
Monitoring the performance standards of raw & finished
product quality, food preparation speed and quality, cleanliness and
sanitation.
5.
Responsible in hiring, training, scheduling, evaluating,
disciplining, motivating and coaching employees.
6.
Responsible for compliance of work, food handling and hygiene
standards in accordance with the restaurant Quality, Service, Ambience &
Value (QSAV) guidelines.
7.
Estimate raw food requirements and submit order or requisition
for food supplies to Restaurant Manager.
8.
Enforce and manage all food safety and sanitation requirement
and practices as per company standard and statutory requirement.
9.
Engage in preventive maintenance to keep kitchen equipment and
facilities are clean and in good working conditions at all times.
10.
Always maintain high standard of personal hygiene, neatly
attired and professionally groomed.
11.
Establish operational procedures and policies for the outlet/
restaurant
12.
Liaise with all related functional
departments and external parties on matters pertaining to company's quality
system and values including HACCP
13.
To ensure that all restaurant adhere to
compliance requirements in all areas of standard operational activity,
company policies and fire safety and security procedures
14.
To provide effective leadership through professional
man-management and encouragement of subordinates
15.
Cultivate and drive embracement of the company’s values and
culture at outlet level
Total 0 Job(s)
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