- Be the 1st-in-charge and ensure smooth operations of in the turky kitchen
- Responsible for the profit & loss of the kitchen and implement appropriate food cost control measures
- Oversee the daily operations of the kitchen to ensure all dishes are served according to company’s standard
- Supervise and guide the team to foster a positive work environment
- Conduct pre-operational and regular checks of the kitchen
- Control labour through effective manpower scheduling and monitor leave of staff
- Actively involved in hiring process by identifying and selecting candidates for kitchen positions
- Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment
- Ensure the kitchen equipment is functioning and arrange for repair when necessary
- Maintain a sanitary environment at the kitchen area
- Ensure that all activities conform to HACCP & 5S requirements
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