Branch Chef Or Kitchen Leader (FW)

Operation of Business

• Supervise the preparation of restaurant operation by following procedures of work during set up and production time.
• On a daily basis to promote goodwill by ensuring prompt, efficient and courteous through achieving daily planning of tasks received.
• Monitoring preparation of food and beverage as following the standard operating precedures.
• Fully aware of knowledge of menu in the outlet and understanding of ingredients used in all products.
• Ensure product and service quality are consistent and reject products which do not meet quality standard.
• Delegate tasks to subordinate to ensure overall goal targets are achieved.
• Ensure all products are available and well stocked for daily usage.
• Ensure management is in place, including pro-acting mechanisms and proper handling of issues.
• Ensure that all products used comply with First-In First-Out (FIFO) regulations, minimize waste and manage product quality.

Customers and Employee Satisfaction

• Clock in and out when ever reaching or leaving the restaurant.
• Any incident or problem happened with customer or staff, report to Superior immediately.
• Greet customers and whoever coming into the outlet with courteous manner.
• Follow proper health & safety procedures to ensure customer and staff welfare.
• Always be clean, tidy, disciplined and integrity.
• Attend the briefing to receive the clear message and assigned task given by superior on the target of the day.
• Brief kitchen crew to be aware of activities to prepare for maximizing the profits.
• Cooperate with service crew to ensure best service quality provided to customers.
• Maintain a neat and tidy appearance by wearing a uniform and adhering to a corporate dress code.
• Work closely and cooperate with other staffs in order to achieve highest possible satisfaction of food times.
• Communicate well with customers, assess customer satisfaction, and report customer opinions to superior.

Environmental Awareness

• Execute cleaning plans and inform superior when tasks are completed.
• Train kitchen staff to ensure the cleanliness of the whole kitchen and back area of the restaurant
• Train kitchen staff to ensure production area cleanliness daily by washing floor, cleaning equipment and maintaining good habit of COYG(Clean as you go).
• Make sure the atmosphere/environment in the store is clean and pleasant, including no pungent odors.
• Comply with company and government hygiene standards.

Financial Performance

• Maximize profits to improve company visibility and service quality.
• To promote and maximize in-store sales, pay full attention to any activities/events in the store.
• Recommend cost reductions without compromising product and service quality and standards.
• Manage and ensure energy and water conservation.

Safety Management

• Fully understand restaurant safety and emergency procedures.
• Check staff to comply with fire, health, safety and hygiene laws and regulations.
• Check staff to strictly adherence to safety & security regulations, including the handling of chemicals, ensures that the restaurant is safe and ideal for customers.
• Report to your supervisor promptly if electrical appliances, tables, chairs, tableware, utensils or equipment are defective and cannot be used safely.