Roles & Responsibilities
Responsibilities
Monitor portioning and ensure quality food preparation to control food
Communicate all inventory and supply needs to Chef.
Ensure cleanliness of food outlet area; stock and prepare food items as required.
Monitor cleaning rotation schedule on the daily basis.
adhere to safety and general procedures
Assist in the development and delivery of staff training which is consistent with
business needs
Verify and supervise line staff and that work are prepared for the next day.
Track and prepare all schedules to maximize productivity and keep labor costs within
budget.
Requirements
Proven work experience
Leadership skills
Ability to remain calm and undertake various tasks
Excellent time management abilities
Familiarity with sanitation regulations