Core responsibilities
- Manage staff: Supervise, schedule, and coach employees on the production floor, including training on equipment and safety procedures.
- Ensure compliance: Enforce strict adherence to food safety, hygiene, and workplace safety regulations and standards, such as HACCP and GMP.
- Oversee production: Manage the daily workflow, assign tasks, and monitor production schedules and output to meet targets and KPIs.
- Problem-solve: Identify and resolve production issues, equipment malfunctions, and quality control problems promptly.
- Maintain equipment: Monitor the functionality of machinery and coordinate maintenance to ensure equipment is in good working order.
- Track and report: Compile production records, monitor inventory levels, and report on performance, challenges, and progress to management.
- Responsibilities:
- Order materials, suppliers, and ingredients based on demand.
- Supervise kitchen employee and organize food orders.
- Oversee the food preparation and cooking process.
- Ensures quality and presentation of every meal served to clients.
- Maintains cleanliness in the kitchen work area, food preparation area, refrigerator, walk-in, freezer and pantry.
