CHIEF COOK

1. Operations Management

• Supervise daily food section operations to ensure smooth functioning.
• Monitor food preparation, hygiene, cleanliness, and safety standards.
• Manage reservations, catering orders, and guest pre-orders.
• Ensure compliance with local health, safety, and licensing regulations.

1. Customer Service

• Ensure high-quality customer service and guest satisfaction.
• Handle customer complaints, feedback, and special requests professionally.

1. Staff Management

• Recruit, train, supervise, and junior cook and kitchen assistant.
• Conduct staff briefings, performance reviews, and provide coaching.
• Ensure all staff follow service standards and SOPs.

1. Financial & Inventory Management

• Monitor daily sales and manage budgets, cost control, food wastage, and profitability.
• Oversee purchasing, inventory checks, and stock control.

1. Menu & Quality Control

• Work with junior cook and team on menu planning and ad-hoc stall section promotions.
• Ensure food quality, presentation, and portion consistency.
• Implement quality improvement initiatives.

1. Marketing & Promotion

• Support overall company promotions, events, online marketing, and customer engagement.
• Monitor online reviews and maintain a positive brand image.

1. Reporting

• Prepare daily/weekly operational and financial reports.
• Report issues, maintenance needs, and improvement plans to management.

58 RECRUITMENT PTE. LTD 19C9772 67026282