Chef Manager (Staff Cafeteria)

Your tasks

Lead the team

• Sets, maintains and constantly monitor service standards of the team
• Motivates team members to do well

• Coaches, counsels and disciplines team members
• Have good decision making on daily operations of outlet

Food preparation

• Plans monthly menu and work with Marketing on prints
• Cook dishes according to daily/ weekly/ monthly/ special festive menu

• Cook and guide kitchen team to cook according to correct number of portions for each meal period, without wastage
• Ensure freshness and quality of ingredients used and dishes served

• Ensure that the kitchen area is always kept clean and dry

Supplies/ Stocks control

• Maintain supplies to ensure adequate but not over-order and no wastage
• Checking of goods receivable from suppliers

• Practice good food hygiene and safety standards
• Inspects and checks operating equipment to ensure good working conditions

Customer Service

• Interact with clients and gather feedback
• Check clients’ satisfaction and provide immediate updates to Operations Manager and team

• Ensure team members provide good customer service during operations

Communication

• Conduct briefing to update team members in absence of Unit Manager
• Effectively listen to team members and seek out concerns to address timely

• Inform Operations Manager or Head Office on operations or employees’ related issues

Administration

• Prepare roster accordingly and schedules manpower
• Prepare attendance sheet, overtime process and team leaves application etc

• Ensure all colleagues’ time in and out are taken and accounted for.
• Ensure the team’s Public Holidays and Annual Leaves are planned, approved and cleared

• Record discipline matters after counselling employees
• Ensure team members’ documents eg forms are submitted to Head Office timely

• Ensure that resources, materials and ingredients are ordered accordingly with regards to wastage and delivery orders submitted timely
• Attend meetings when required

• Ad-hoc duties when required

Outlet Management

• Co-creation of daily and festive menu
• Preparing food on a timely manner according to required menu

• Ensure quality and quantity of food served and appearance
• Ensure proper coordination of festive decoration with marketing and client

Hygiene and work safety

• Practice good food hygiene and personal hygiene
• Take care to prevent any food contamination

• Reinforce all outlets follow strictly
• Observe safe work procedures when handling equipment

Grooming and personal hygiene

• Ensure uniforms are properly laundered and are clean and neat
• Check that outlet colleagues follow grooming and look smart and presentable

• Covered shoes and socks must be worn
• Be sure to freshen up after smoking

• Excessive accessories and nail polishes are not allow