1. Kitchen
Topping Section
· Process topping for respective bread and danish types according to SOP
· Euro bun toppings (in applicable outlets)
· Prepare ingredients and fillings for all bun type products
· Learn all products and know what are the ingredients in each product
· Perform Dispensing duty to bring out freshly baked products in organized manner
Table Section:
· Be equipped with knowledge on using the right and required ingredients per product
· Ensure right ingredients are used per product, at the correct weight per ingredient
· Perform Sweet bun, Danish, Euro, Toast shaping
· Perform filling for sweet breads according to product
Oven Section:
· Ensure right temperature and time setting per product being baked
· Be equipped with the right and proper knowledge for each product before baking
· Responsible to ensure all bread types (sweet bread, Danish, Euro, Toast) be baked according to standard
2. General:
· Ensure clean, tidy and hygienic station and overall kitchen environment
· Use the right tools and equipment for the right purpose (e.g. colour code cloths to wipe different surfaces, right knives etc)
· Able to setup and perform various roles, performing quality control and reject inferior products
· Able to identify and troubleshoot inferior products and maintain good quality throughout his/her shift
· Organize the kitchen area, floor and preparation areas are neat, ensure equipment are in good working condition
· Ensure hot bread at all times and no excess products being held or run out
· Ensure manpower schedule arrangement to achieve operation effectiveness.
· Demonstrates good people handling skills, able to motivate others to achieve shift objective
· Coach and provide feedback to staff on product Quality
· Ensure no run out or excessive stocks
· Assist to recruit new staff and handle the interview
· To do month end stock take
· Responsible for outlet’s Profit & Loss (P&L)
· Conducting staff performance appraisal
· Liaising with external vendor such as cleaner, pest control etc.
In charge of all outlet’s product by Zone outlets and ensure training is conducted in main training outlet per zone.
