Chef Manager (Staff Cafeteria)

Lead the team:

. Sets, maintains and constantly monitor service standards of the team

. Motivates team members to do well

. Coaches, counsels and disciplines team members

. Have good decision making on daily operations of outlet

Food preparation:

. Plans monthly menu and work with Marketing on prints

. Cook dishes according to daily/ weekly/ monthly/ special festive menu

. Cook and guide kitchen team to cook according to correct number of portions for each meal period, without wastage

. Ensure freshness and quality of ingredients used and dishes served

. Ensure that the kitchen area is always kept clean and dry

Supplies/ Stocks control:

. Maintain supplies to ensure adequate but not over-order and no wastage

. Checking of goods receivable from suppliers

. Practice good food hygiene and safety standar...