Job Description
- Prepare and produce all products according to SOP guidelines, including but not limited to cutting, cooking, steaming, frying, packing
- Ensure all equipment and utensils are washed, cleaned and places back to their storage location after use
- Check all materials are within acceptable condition prior to usage
- Organize workflow and ensure that employees understand their duties or delegated tasks
- Monitor employee productivity and provide constructive feedback and coaching
- Record Form in accordance to QA requirements
- Ensure to comply with all HACCP/ISO22000/5S guidelines during preparation and production
- Any other jobs or duties assigned by the Executive Chef from time to time
- Any other jobs or duties assigned by the Area Manager from time to time
