Conduct daily morning briefings and check attendance for workers.
Update the Daily Check Roll and Pinfosys Record.
Supervise work on the estate, including harvesting, loading, and transportation of FFB (Fresh Fruit Bunches), as well as other duties assigned by the Manager.
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Ensure quality control on preparation and production including taste, texture portioning, color and overall presentation of all food served for a la carte and buffets.
Keep work area at all times in hygienic conditions according to the rules set by the hotel.