Manages all kitchen and production related activity for the outlet, from sourcing raw material to dispatch of finished product.

Manages the kitchen Environment, material and personnel.

JOB DUTIES:

• Manages a staff of approximately 1 to 4 employees in the kitchen/production area.

• Work closely with the Outlet Manager to evaluate employee’s performance and improve customer’s experience.

• Manages kitchen functions and prioritize work throughout the day.

• Direct responsible for response to order time, accuracy of production and most importantly the quality of the serviced product.

• Ensure all production procedures abide to international standards of Sanitation and Hygiene.

• Leads and supervises food preparation and order fulfilment.

• Direct responsible of raw material stock management, applying the First in First Out rule.

• Monitors and approves quality and quantity of incoming raw material and goods, report discrepancy to the Outlet supervisor when needed.

• Responsible of producing a daily production report reconciling with the sales report.

• Responsible for the ordering, receipt, storage and issuing of all food and raw material from suppliers.

• Forecasts food items. Estimates what amount of each food item will be consumed per shift.

• Train and educate Skilled Helpers to elevate their performance level.

• Skilled in:

o Baking - bread and pastry

o Sandwich making

o Salad preparation

o Cooked meals preparation

• Having the technical skills and creativity to continuously improve and develop the menu.

• Understands and keep control of food costing, keeping wastage to a minimum.