Prepare and cook a variety of dishes according to established recipes and quality standards, ensuring consistency and presentation.
Manage all aspects of kitchen operations, including food preparation, cooking, plating, and maintaining a clean and organized workspace.
Adhere strictly to food safety and sanitation regulations, including proper storage, handling, and temperature control of ingredients and finished products.
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Ensure accurate stock management by updating the Goods Transfer Note (GTN) in advance, recording product issues with Stock Adjustments, and verifying quantity changes via Transfer Notes.
Follow the First In, First Out (FIFO) method for stock storage, and promptly report any issues to the Area/Assistant Area Manager.
Oversee staff scheduling, ensure completion of daily task and monitor Key Performance Indicators (KPIs), including sales targets, customer service and disciplinary actions.
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Restaurant Management
Staff Training and Development
Inventory Management
Customer Service Excellence
Operations Management
Food Safety and Sanitation
Team Leadership