1. Kitchen Operations:
- Monitor food preparation for brand-specific offerings, ensuring culinary techniques, plating standards and quality controls are followed consistently.
- Implement workflow optimization strategies for brand kitchens, analyzing processes, identifying efficiencies and implementing changes to enhance kitchen operations.
- Conducting routine checks, coordinate equipment repair or maintenance for brand kitchens and ensure all kitchen equipment is in optimal working condition. Report to Deputy Executive Chef for any repairs required.
2. People Management & Development:
- Participate in recruitment processes, assist in defining job roles, conduct interviews, and provide input on hiring decisions to fill operational positions.
- Coordinate training programs with HR, provide guidance, and support employee development initiatives to improve skills, performance, and career advancement prospects.
- Assist in performance management processes, conduct evaluations, provide feedback, and support performance improvement efforts for operational staff across district.
- Drive employee engagement across specific brand, recognize accomplishments, organize engagement activities, and foster a positive work environment.
- Identify and develop leadership talent across specific brand, provide leadership development programs, mentorship, and career advancement opportunities to build a strong leadership pipeline.
- Address and resolve employee conflicts or disputes across specific brand, conduct investigations, mediate discussions, and implement conflict resolution strategies to maintain a productive and cohesive workforce.
3. Quality Assurance:
- Monitor compliance with quality standards, safety protocols, and regulatory requirements across specific brand, conducting bi-monthly inspections, and reviews.
- Monitor quality control protocols across specific brand, including product inspections and corrective actions to maintain consistent quality standards.
- Monitor food safety practices across specific brand, including training staff on food handling procedures, conducting food safety audits and maintaining health department compliance.
- Monitor hygiene standards across specific brand, ensuring cleanliness, sanitation, and hygiene protocols are followed, and addressing any non-compliance issues.
- Monitor pest control measures across specific brand, coordinate pest inspections, and take corrective actions to prevent and address pest issues in kitchen areas.
- Monitor quality improvement initiatives across specific brand, implement corrective actions and drive continuous improvement in quality standards and customer satisfaction.
4. Workplace Safety & Security:
- Conduct safety audits, inspections and risk assessments to identify hazards, mitigate risks, and comply with occupational health and safety regulations.
- Investigate incidents, accidents and implement corrective actions and preventive measures to prevent recurrence.
- Monitor safety training initiatives across specific brand, including regular training sessions, safety drills, and certification programs for staff members.
- Monitor and address workplace hazards across specific brand.
- Implement safety measures and ensure compliance with safety regulations.
- Conduct risk assessment training across specific brand.
- Conduct emergency response plans across specific brand, drills and simulations, and ensure staff readiness to handle emergencies such as fires, medical incidents, and evacuations.
- Conduct bi-monthly safety inspections across specific brand, identify safety hazards, and implement corrective measures to address deficiencies and prevent accidents.
5. Menu Management:
- Assist Deputy Executive Chef on menu development, including concept creation, recipe testing and menu item selection.
- Assist Deputy Executive Chef on seasonal menu changes, promotions to attract customers and increase sales.
- Train staff on menu items, including menu tastings and product knowledge sessions.
6. Inventory & Cost Management:
- Monitor inventory control procedures within the brand, including inventory tracking, stock transfers, ordering processes, excess inventory and inventory accuracy checks.
- Monitor waste reduction initiatives for brand-level operations, including waste tracking systems, portion control measures, and training programs to reduce waste and improve profitability.
- Track budget performance, analyze spending patterns and make budget adjustments to optimize resource allocation and financial performance.
7. Others:
- Perform any other additional responsibilities as assigned by Deputy Executive Chef.
