Demonstrate strong leadership and discipline while strictly adhering to company policies, objectives, safety and health requirements, the 5S system, and ISO standards.
Support the conduct of daily toolbox meetings related to 5S practices, safety risks, and workplace discipline during working hours.
Manage daily store operations, workflow processes, and delivery requirements, including activities for the JB warehouse and Factory 2.
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Act as the primary Q&FS partner for assigned Global/Regional customer accounts. Manage their expectations, ensure alignment with BC’s quality, food safety, regulatory and operational policies.
Lead regular customer meetings on quality performance , reviewing performance metrics, trends, risks and opportunities, projects and collaboration .
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Directs and motivates team while personally assisting in providing high quality service based on requirements and standards. Monitors and controls financial and administrative responsibilities including asset protection. Provides clear and concise communications to everyone having ownership in the success of the event. Identifies training opportunities and plans a strategy to accomplish goals.
Onboarding & Induction: Lead the culinary onboarding process for new hires (such as Chefs de Partie, Commis, and Pastry staff), guiding them through the company culture, kitchen safety, and basic skills.
Recipe & Technique Training: Train kitchen staff on core menu recipes, specific cooking techniques, food prep rules (mise en place), and strict portion control.
SOP Instruction: Teach and enforce corporate operational standards, including food hygiene regulations (HACCP/Halal guidelines), kitchen waste management, and equipment operations.
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