Areas of Responsibility Indicative Activities
Customer Experience Ensure food preparation, execution and operational process are as per the SOP.
Food Safety- Food Preparation and other related activites, from receiving to serving, are in compliance with food safety standard.
Prep Time- Work towards continous improvement for reducing prep-time in the kitchen.
Study Guest comments in detail and initiate action plans to solve food quality & Food Safety issues.
Cost Optimiztion COGS: Ensure Order, Receiving, Storage, Prepartion SOP is strictly followed to achieve the Food Cost Target.
Labour Cost: Expedite strategy to keep Labour Cost in line with Budget and Ensure effective utilisation of Culinary staffs by providing multi training and scheduling.
Overheads: Innovate and Implement ideas to keep the cost of Overheads within the Budget.