Key Responsibilities
You will be given the opportunity to manage a food service operation with a high degree of responsibility for the performance of the people and resources under your charge.
- Responsible for rostering and planning of the manpower.
- Responsible for ordering supplies, such as pantry supplies, meal changes, disposables etc.
- Raise any operating or administrative issues to Manager.
- Ensure the serving area is set up on time and maintain high hygiene standards at all times.
- Ensure food, meals, and pantry supplies are always well stocked and replenished.
- Supervise Catering Assistants, Runners, and Pantry Crew in performing their duties properly and diligently.
- Ensure all equipment is properly washed and cleaned after service.
- Ensure sustainability practices are adhered to (minimize wastage and plastic use etc).
- Conduct food count at the end of the meal service and record wastage (if any)
- Liaise and coordinate closely with Team members within the operation site to ensure manpower deployment is optimal.
- Daily operation updates to Head Comcat Ops (B&I), Senior Executive Sous Chef, and Manager
- Build and maintain good relationships with clients and diners, ensuring customers' satisfaction.
Key Requirements
- 1 to 3 years of working experience in the F&B industry.
- Able to work in a fast-paced and dynamic environment.
