Job Descriptions
- Apply food safety management systems for food service establishments.
- Conduct basic troubleshooting on equipment.
- Conduct orientation and training.
- Execute a crisis management plan.
- Implement site/outlet and equipment maintenance plans.
- Inspect workstations for cleanliness.
- Manage production schedule.
- Manage the workplace safety and health system.
- Provide suggestions for minor modifications to food quality standards and standard operating procedures.
- Provide suggestions for modifications to existing processes.
- Schedule work activities according to the production schedule.
- Solve problems and make decisions.
- Supervise cooking and packaging of food products.
- Supervise the preparation of ingredients
- Supervise workstation set up.
- Supervise, motivate and empower staff.
- Train cooks to operate automated cooking equipment.
- Any other duties assigned by the management.
Requirements
- Min. Diploma/ Degree in Culinary Education
- Min 3 years’ experience working in the central kitchen
- Understand Halal requirements
- Able to lead a team
