1.Co-ordinate with the team for smooth operations in the kitchen
2.Develop proper communication with the staff
3.To increase speed of service
Personal conduct
1.Maintain a professional appearance at all times
2.Be aware of and comply with duty roster
3.Report to duty 15 minutes prior to your schedule
4.Train, guide, develop and motivate all new recruited colleagues
5.Keep your working environment clean and tidy at all times
6.Maintain proper communication with the kitchen staff during peak times
Maintaining Health and Safety regulations
1.Ensure that restaurant is kept clean and tidy at all times according to the requirements of the Health and Safety regulations
2.To inform Manag in advance to order garbage bags, chemicals, etc.
3.Clean the exhausts fan, stove, juice machine etc.
4.All kitchenware should be dipped once a week
5.Garbage should be thrown regularly once it is full
6.Wash the garbage bin before putting a new garbage
7.Report to the Ch if there are any chipped plat
Financial Performance
1.Suggest means and ways to reduce the restaurant’s day to day costs without affecting the quality and standard
2.Conserve water and energy
3.Use proper quantity of chemical for washing
4.Minimise on operational costs such as wastage, spillage, spoilage and breakage of the outlet
5.To switch off the machine, electricity after useAny duty assigned by Kitchen manager
1.To complete any tasks assigned by the Restaurant Manager for the good of the restaurant
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