a. Ensure a proper image of the restaurant
b. Maintain stocks and ensure par level is met on daily operation.
c. Capability of handling peak hour of restaurant.
d. Staff training.
e. Ensure preparation for opening is done.
f. Maintain high standard of quality control, hygiene, health & safety
g. We are a TEAM, maintain a good relationship and respect with the other staff
h. Communicate to each other about the daily food preparation.
i. Enforce strict health and hygiene standards: good maintain of personal hygiene, food hygiene and kitchen hygiene.
