Roles & Responsibilities
Handle daily operation.
Cashiering duties.
Prepare and cook menu items.
Wash and maintain the good condition of kitchen equipment.
Inspect and ensure kitchen area is clean and meets hygiene standards.
Manage inventory.
Liaise with vendors.
Overall in charge of staff and operation.
Ensure adequate service is provided to the consumer.
Qualifications
Have at least 1 year of experience in the foodservice sector.
Have prior experience in mass ordering.
Able to follow recipes to create food as instructed.
Excellent leadership and decision-making skills.
Team player.
Able to work long working hours.
Required to work 6 days a week.
Able to work on public holidays.
Able to work on off days if needed.
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