Lead the team:
· Sets, maintains and constantly monitor service standards of the team
· Motivates team members to do well
· Coaches, counsels and disciplines team members
· Have good decision making on daily operations of outlet
Food preparation:
· Plans monthly menu and work with Marketing on prints
· Cook dishes according to daily/ weekly/ monthly/ special festive menu
· Cook and guide kitchen team to cook according to correct number of portions for each meal period, without wastage
· Ensure freshness and quality of ingredients used and dishes served
· Ensure that the kitchen area is always kept clean and dry
Supplies/ Stocks control:
· Maintain supplies to ensure adequate but not over-order and no wastage
· Checking of goods receivable from suppliers
· Practice good food hygiene and safety standards
· Inspects and checks operating equipment to ensure good working conditions
Customer Service:
· Interact with clients and gather feedback
· Check clients’ satisfaction and provide immediate updates to Operations Manager and team
· Ensure team members provide good customer service during operations
Communication:
· Conduct briefing to update team members in absence of Unit Manager
· Effectively listen to team members and seek out concerns to address timely
· Inform Operations Manager or Head Office on operations or employees’ related issues
Administration:
· Prepare roster accordingly and schedules manpower
· Prepare attendance sheet, overtime process and team leaves application etc
· Ensure all colleagues’ time in and out are taken and accounted for.
· Ensure the team’s Public Holidays and Annual Leaves are planned, approved and cleared
· Record discipline matters after counselling employees
· Ensure team members’ documents eg forms are submitted to Head Office timely
· Ensure that resources, materials and ingredients are ordered accordingly with regards to wastage and delivery orders submitted timely
· Attend meetings when required
· Ad-hoc duties when required
Outlet Management:
· Co-creation of daily and festive menu
· Preparing food on a timely manner according to required menu
· Ensure quality and quantity of food served and appearance
· Ensure proper coordination of festive decoration with marketing and client
Hygiene and work safety:
· Practice good food hygiene and personal hygiene
· Take care to prevent any food contamination
· Reinforce all outlets follow strictly
· Observe safe work procedures when handling equipment
Grooming and personal hygiene:
· Ensure uniforms are properly laundered and are clean and neat
· Check that outlet colleagues follow grooming and look smart and presentable
· Covered shoes and socks must be worn
· Be sure to freshen up after smoking
· Excessive accessories and nail polishes are not allow