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 standards

. Inspects and checks operating equipment to ensure good working conditions

Customer Service:

. Interact with clients and gather feedback

. Check clients satisfaction and provide immediate updates to Operations Manager and team

. Ensure team members provide good customer service during operations

Communication:

. Conduct briefing to update team members in absence of Unit Manager

. Effectively listen to team members and seek out concerns to address timely

. Inform Operations Manager or Head Office on operations or employees related issues

Administration:

. Prepare roster accordingly and schedules manpower

. Prepare attendance sheet, overtime process and team leaves application etc

. Ensure all colleagues time in and out are taken and accounted for.

. Ensure the team's Public Holidays and Annual Leaves are planned, approved and cleared

. Record discipline matters after counselling employees

. Ensure team members documents eg forms are submitted to Head Office timely

. Ensure that resources, materials and ingredients are ordered accordingly with regards to wastage and delivery orders submitted timely

. Attend meetings when required

. Ad-hoc duties when required

Outlet Management:

. Co-creation of daily and festive menu

. Preparing food on a timely manner according to required menu

. Ensure quality and quantity of food served and appearance

. Ensure proper coordination of festive decoration with marketing and client

Hygiene and work safety:

. Practice good food hygiene and personal hygiene

. Take care to prevent any food contamination

. Reinforce all outlets follow strictly

. Observe safe work procedures when handling equipment

Grooming and personal hygiene:

. Ensure uniforms are properly laundered and are clean and neat

. Check that outlet colleagues follow grooming and look smart and presentable

. Covered shoes and socks must be worn

. Be sure to freshen up after smoking

. Excessive accessories and nail polishes are not allow

Chef Manager (Staff Cafeteria)