Job Description & Responsibilities
This position is responsible for managing the kitchen operation with the direction of the Outlet Chef on day to day business of the outlet.
Primary
- Understands the company culture and exemplifies the brand style.
- Lead and demonstrate the basics (Smile, greeting, responding, organization, safety, house rule and others).
- Familiar the whole floor operation. Able to carry out the role of every floor position. (Host, server, cashier and others).
- Effective reporting and discussing with the direct report.
Secondary
- Oversee general day-to-day management & operational of the restaurant business.
- Respond to questions or comments professionally and efficiently. Report, discuss or consult with the Outlet Manager.
- Always ensure kitchen team members are following kitchen SOP manual; follow-up with new team members’ On Job Training (OJT) progress.
- Assist Outlet Manager for new team members recruitment and training.
- Ensure high food quality especially taste, temperature and presentation to deliver excellent dining experience to all customers.
- Ensure that all foods are served as fast as possible.
- Ensure kitchen stock keep fresh and follow FEFO (first expired first out) standard.
- Manage all kitchen stock for daily operation, and outlet food cost control. Assist on month-end stock take.
- Ensure kitchen cleanliness, and always keep the kitchen in excellent hygiene standards.
- Ensure kitchen housekeeping is carry on as scheduled.
- Understand and support hall operation.
