At all times Honesty and loyalty is crucial towards the upper management.
Any mistake during operation will be Held Responsible.
Maintaining Hard work and staying Fully focusedis always crucial.
Must Report your duties to your General Manager/Operation Manager.
Any changes must be approved by the Management.
Always develop Recipes and Improvement
Responsible for the Daily operation
Monitoring Team Performance to ensure objectives are met.
Customer Service should be always improved and worked on.
Quality Control Liaise with restaurant/manager regarding food preparation and presentation with the Stewarding to ensure cleanliness and hygiene standards and with contracted companies to ensure that all equipment is in proper order.
Food Consistency is the key to our success, must be always maintained and monitored and will be held accountable for any mistakes.
Supervises the work of the kitchen talents on a specific shift to ensure food preparation, organization and presentation standards are followed.
Ensures that kitchen equipment is in proper working order and issues maintenance orders for its repair.
Train talents in accordance with planned training programs and corrects production errors/methods as found necessary.