Management Trainee (BOH)

Roles & Responsibilities

Reporting to the Outlet Chef / Restaurant Manager, you will assist in ensuring the smooth running of kitchen / service operations in various aspects. A fast track career progression to Assistant Outlet Chef / Outlet Chef / Outlet Manager, through a comprehensive training programme.

Responsibilities :

• Assist the Outlet Chef / Outlet Manager in-charge in ensuring the smooth running of kitchen / service operations.
• Responsible for food preparation, cooking and keeping the kitchen an equipment clean
• Meeting food quality expectations of customers
• Responsible for assisting the Outlet Chef in planning staff duty roster, preparing and cooking of food
• Assist Outlet Chef in ordering food for the week
• Ensure that there is little wastage in food preparation
• Make decisions on issues such as recruitment, discipline, termination of employment, performance assessment and reward.
• Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations
• Monitor outlet’s expenses, making sure that all costs are within the budget. Feedback regularly to Area Manager regarding any discrepancies or adjustments in the budgets
• Plan staff duty schedule for service crew and ensure sufficient staff, whilst minimizing costs. Organize staff stations each day
• Supervise operations in outlet and serve customers when required
• Handle cashiering, tally cash register and bank in cash daily
• Supervise cash flow and handle petty cash payments
• Handle customer complaints, maintaining good customer relationships
• Any other tasks as and when assigned by Management

Requirements :

Tell employers what skills you have

CRM

Account Management

Budgets

Microsoft Excel

Cooking

Housekeeping

Italian

Food Quality

Inventory

Sales Management

Customer Relationships

Cashiering

Team Player

Customer Service

Cash Flow