Partnering with families and caregivers and coordinates with community stakeholders, and social service providers to support the delivery of Centre initiatives, programmes and services.
Carrying out data collection for inquiry projects.
Being thoughtful, calm and loves working with children and have strong interpersonal skills.
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Relay any information from the kitchen or to the kitchen that is relevant to the daily operation of the department through daily briefings or staff meetings.
Maintain high standards of appearance and good personal hygiene.
Should take full ownership of HACCP Auditing System and ensure strategic implementation of Index Systems as well as verifiable verification systems. Needs to ensure awareness and training throughout the kitchens at all times.
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• 2-year degree from an accredited university in Business Administration, Finance and Accounting, Economics, Hotel and Restaurant Management, or related major; 1 year experience in the revenue management, sales and marketing, or related professional area.
Check the taste, temperature and visual appeal of food items prepared to ensure quality and portion are consistent and as per specification set out.
Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner.
Prevent the use of contaminated products in any phase of food preparation and prevent team members who are ill or suffering from an infection from taking part in the preparation or handling of food.
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Ensure food quality and storage compliance: Monitor ingredient quality, ensuring proper storage and stock rotation
Assist with cost management: Contribute to controlling food costs, improving gross profit margins, and meeting departmental financial targets
Inspire and develop the team: Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment
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