Responsible for accomplishing all work task targets assigned by the Executive Chef
Responsible for the day-to-day administrative and operational management of the department, assisting the Executive Chef in the development of the department's working procedures and operational norms
Responsible for assisting the Executive Chef in the development of new dishes and seasonal dishes launching plan
Responsible for keeping good food quality and controlling food cost and gross margin
Responsible for checking the appearance and personal hygiene of the staff in this department and cleaning up the hygiene in the area they belong to
Responsible for the monthly design of new dishes and production of dish innovation and enhancement, improvement
Responsible for the monitoring of gross profit margin of the department
Responsible for the analysis of customer complaints and technical improvement programs to determine
Responsible for leading and supervising the staff to cook dishes strictly according to the regulations, strict operation procedures and operation norms
Responsible for on-the-job training and business guidance according to the different characteristics of the staff
Responsible for checking and supervising the safety and maintenance of various equipment and utensils used in the group
Responsible for the approval and signing of application items of subordinates

book jobs in Bukit Damansara

Never miss any updates for Book jobs