Develop, implement, and maintain halal policies and procedures to ensure consistent adherence to halal standards throughout the organization. Stay informed about changes in halal regulations and industry best practices and update policies accordingly.
Supplier Management:
Liaise with suppliers to ensure that all ingredients and products used in our restaurant are halal-certified. Conduct regular audits and inspections of suppliers to verify the authenticity and integrity of halal certifications.
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Coordinate with Warehouse Department to ensure minimum stock levels are achieved.
Responsible to source, negotiable and purchase materials, packages and deliveries from local and overseas vendors. Responsible to negotiable on pricing to ensure products, quality, pricing, services and deliveries are sources and awarded competitively.
Maintain and update purchasing records/data and pricing in system.
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Weighing, measuring and mixing ingredients according to recipes and personal judgement;
Regulating the temperature of ovens, grills, roasters and other cooking equipment; inspecting and cleaning the kitchen, kitchen equipment and serving areas to ensure safe and sanitary food handling practices;
Operating large-volume cooking equipment such as combi oven, grills, deep-fat fryers, or griddles.
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