CHIEF COOK
- 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.
- Customer Service
- Ensure high-quality customer service and guest satisfaction.
- Handle customer complaints, feedback, and special requests professionally.
- 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.
- Financial & Inventory Management
- Monitor daily sales and manage budgets, cost control, food wastage, and profitability.
- Oversee purchasing, inventory checks, and stock control.
- 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.
- Marketing & Promotion
- Support overall company promotions, events, online marketing, and customer engagement.
- Monitor online reviews and maintain a positive brand image.
- Reporting
- Prepare daily/weekly operational and financial reports.
- Report issues, maintenance needs, and improvement plans to management.
58 RECRUITMENT PTE. LTD 19C9772 67026282