Roles & Responsibilities
Responsibilities
- Monitor portioning and ensure quality food preparation to control food
- Communicate all inventory and supply needs to Chef.
- Ensure cleanliness of food outlet area; stock and prepare food items as required.
- Monitor cleaning rotation schedule on the daily basis.
- adhere to safety and general procedures
- Assist in the development and delivery of staff training which is consistent with business needs
- Verify and supervise line staff and that work are prepared for the next day.
- Track and prepare all schedules to maximize productivity and keep labor costs within budget.
Requirements
- Proven work experience
- Leadership skills
- Ability to remain calm and undertake various tasks
- Excellent time management abilities
- Familiarity with sanitation regulations
