- Ensure daily opening and closing duties in the outlet are properly executed
- Supervision of food preparation and food production to ensure that food quality standards are met company SOP
- Ensure kitchen operations, food safety and hygiene standards as set in our SOP
- Recruiting& hiring of restaurant staff
- Responsible for induction training and on the job training of new employees and also newly promoted staff
- Train and demonstrate cooking techniques and proper equipment usage to staff
- Responsible for employee's performance and discipline
- Manage stock levels of food and other related utensils and cutleries
- Manage inventory control, usage and minimise usage
- Liaise with Central Kitchen and external suppliers for ordering
- Handling the repair & maintenance of restaurant equipment
- Ensure staffs follow company safety SOP
- Follow company safety SOP
- Backend duties: stock takes, scheduling etc
- Help out at other outlets when needed.
- Handle any other duties assigned by Chef
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