Operasi Dapur: Membantu penyediaan bahan mentah (prep work), memastikan kebersihan ruang dapur, memasak/menggoreng mengikut resipi standard, serta mengawal pembaziran bahan.2. Kebersihan & Keselamatan Makanan (HACCP/MeSTI): Bertanggungjawab penuh memastikan kebersihan stesen kerja, peralatan, sanitasi, dan pematuhan garis panduan keselamatan makanan serta kebersihan diri (suntikan kesihatan, kasut keselamatan, topi/net rambut).3. Pengurusan Stok Harian: Membuat semakan stok harian bahan mentah dan produk bagi mengelakkan kekurangan stok atau pembaziran.4. Tugas Am Dapur: Membantu apa-jua tugasan berkaitan dapur yang diarahkan dari semasa ke semasa oleh pihak pengurusan.
Operasi Dapur: Membantu penyediaan bahan mentah (prep work), memastikan kebersihan ruang dapur, memasak/menggoreng mengikut resipi standard, serta mengawal pembaziran bahan.2. Kebersihan & Keselamatan Makanan (HACCP/MeSTI): Bertanggungjawab penuh memastikan kebersihan stesen kerja, peralatan, sanitasi, dan pematuhan garis panduan keselamatan makanan serta kebersihan diri (suntikan kesihatan, kasut keselamatan, topi/net rambut).3. Pengurusan Stok Harian: Membuat semakan stok harian bahan mentah dan produk bagi mengelakkan kekurangan stok atau pembaziran.4. Tugas Am Dapur: Membantu apa-jua tugasan berkaitan dapur yang diarahkan dari semasa ke semasa oleh pihak pengurusan.
Inventory Control: Monitor stock levels of ingredients, report shortages to the Kitchen Manager, and properly rotate stock using the FIFO (First In, First Out) method.
Food Safety Compliance: Adhere strictly to local health department guidelines, food safety standards, and restaurant cleanliness protocols.
Waste Management: Minimize food wastage through precise cutting, portion control, and careful handling of ingredients....
· Communicates with managers to evaluate work procedures, review standards, identify methods for increasing efficiency or effectiveness, and respond proactively to any needs that have arisen.
· Trains and empowers employees to exercise good judgment to make decisions regarding service, food quality, and customer satisfaction by adhering to company training standards
· Monitors/coaches employees on performance, compliance with procedures and workload....
· Communicates with managers to evaluate work procedures, review standards, identify methods for increasing efficiency or effectiveness, and respond proactively to any needs that have arisen.
· Trains and empowers employees to exercise good judgment to make decisions regarding service, food quality, and customer satisfaction by adhering to company training standards
· Monitors/coaches employees on performance, compliance with procedures and workload....