MANAGEMENT TRAINEE KITCHEN

quality menu in accordance to concept offering

Oversee the implementation of processes and guidelines in Kitchen

Operations

• Train & develop kitchen staff

in the preparation of all meals to the highest quality

standards

• Position kitchen staff according to

operation needs to maximize kitchen

efficiencies

• Manage quality and level of

kitchen inventory as well as products delivered from

suppliers

• Understand food cost models and how

these impact the profitability of the restaurants Responsibilities

Menu Execution and Delivery

• Supervise stations

to deliver orders in accordance to defined cooking processes,

recipe and health & safety standard

Conduct final check on finished product to ensure that food quality

and presentation are in accordance to specifications of the

menuKitchen Processes and Concept Development

Manage kitchen inventory levels and quality by placing orders for

all food and kitchen supplies based on projected store demand

endorsed by chef; and upon delivery, check to ensure quality of

delivered supplies

• To support the projection

and ordering of food and kitchen supplies by providing inventory

report detailing usage & stock level, wastage and product shelf

life while considering sales pattern andkitchen storage

capacity

• Oversee the setting up and cleaning

of stations by staff

• Oversee workflow for stations to ensure that

processes adhered to specifications and guide line and to provide

recommendations to improve efficiencyQuality Assurance &

Control

• Investigate causes and reasons for

customer complaints pertaining to food quality

Oversee operations to ensure compliance with all safety procedures

and guidelines

• Oversee preparation of all food

in accordance to SOPs to ensure and maintain consistent food

quality

• Oversee overall kitchen cleanliness

and sanitary conditions and to ensure all kitchen equipment are in

good working condition

• Take corrective actions

to resolve unsafe and / or non-compliant conditions and behaviors

regarding personal and food safety People

Management

• Lead team by providing guidance,

support and motivation

• Conduct induction for

new hires to provide them with the necessary skills and information

to carry out roles and functions

• Train and

develop kitchen and kaiten staffs in the preparation of all meals

to the highest quality standards while adhering to SOPs and

workplace safety practices

• Carry out team

management activities, including and not limited to appraisals,

handling disciplinary issues and holding communication sessions in

conjunction with immediate supervisor

• Carry

out team management conversation with team members, including and

not limited to doing appraisals and personal improvement plans in

conjunction with immediate supervisor