Responsibilties
Manage shift which includes; daily decision making, scheduling, planning while upholding standards, product quality and cleanliness
Manage the food production process and ensure quality of food products are according to company's standard
Monitor and manage the customer's dining experience.
Canteen crew management
Product and recipe development
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and lobby areas.
Responsible for management of inventory at the restaurant to eliminate losses, waste and stock-outs.
Manage relationship with Client representatives to foster a harmonious environment.
Required Qualifications
BSc / HND qualification
Required Skill: Culinary skills, Customer Service, Inventory Management.