$3,200 - 4,800 monthly
Number of Applicants
:000+
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Responsibilities:
Manage and oversee daily kitchen and outlet operations
Ensure the outlet meets sales targets and profitability goals
Conduct daily roll call before operations to brief and motivate staff
Plan duty rosters and manpower deployment
Lead kitchen operations, including food preparation and presentation
Work with management on menu planning and cost control
Monitor food quality, portion control, and consistency
Manage inventory, stock ordering, and wastage control
Ensure compliance with food hygiene, health, and safety regulations
Train, supervise, and motivate kitchen and service staff
Handle customer feedback and resolve complaints professionally
Ensure staff comply with company uniform and grooming standards
Coordinate with HR, Finance, and Operations on administrative matters (e.g. payroll, reporting, stock records)
Manage emergency situations and operational challenges effectively
Perform other duties as assigned by Management
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