Job Descriptions
- Be responsible for budget and cost control, as well as formulate standards to enhance overall efficiency and effectiveness of the operations for all food production.
- To oversee operations to ensure that food quality, costing are in line with company requirements.
- Ensure that food handling and hygiene regulations are followed in accordance with NEA standards.
- Good in creativity and a keen sense of taste and smell.
- Ability to interact with management, outlets manager and assistant manager, co-workers, members and public to promote a team effort and maintain a positive and professional approach.
- Develop, monitor and schedule compliance with HR policies and procedures for newly hired full-time or part timer team member to ensure they are equipped with the necessary tools, skills and knowledge relevant to the outlet productivity and efficiency needs.
- Regularly monitor and conduct training needs analysis of team members to identify improvement needed for their personal development towards achieving company’s objectives.
- To coordinate with the management in the preparation and development of marketing strategies, attending and contributing to all necessary management and marketing meetings. Be properly prepared and take necessary action to ensure the ongoing success of the outlet.
Job Requirements
- Candidate must possess at least 5 to 10 years relevant experience in western and cafe
- Able to establish recipes and cost;
- Management experience with strong leadership, management, planning skills in a similar capacity;
- Strong leadership and interpersonal skills;
- Must have completed Basic Food Hygiene course;
- Possess a strong sense of initiative;
- Manage and maintain sanitation and hygiene standards;
- Willing to work on weekends and public holidays.
Benefits
- Multi-cultural work environment;
- Dedicated training programs;
- A highly motivated team;
- Firm commitment to the development of careers.
Working hours
- 44-50 hours a week
- Shift depends on the weekly roster
