Chef Manager (Staff Cafeteria)

Lead the team: · Sets, maintains and constantly monitor service standards of the team · Motivates team members to do well · Coaches, counsels and disciplines team members · Have good decision making on daily operations of outlet Food preparation: · Plans monthly menu and work with Marketing on prints · Cook dishes according to daily/ weekly/ monthly/ special festive menu · Cook and guide kitchen team to cook according to correct number of portions for each meal period, without wastage · Ensure freshness and quality of ingredients used and dishes served · Ensure that the kitchen area is always kept clean and dry Supplies/ Stocks control: · Maintain supplies to ensure adequate but not over-order and no wastage · Checking of goods receivable from suppliers · Practice good food hygiene and safety standards · Inspects and checks operating equipment to ensure good working conditions Customer Service: · Interact with clients and gather feedback · Check clients’ satisfaction and provide immediate updates to Operations Manager and team · Ensure team members provide good customer service during operations Communication: · Conduct briefing to update team members in absence of Unit Manager · Effectively listen to team members and seek out concerns to address timely · Inform Operations Manager or Head Office on operations or employees’ related issues Administration: · Prepare roster accordingly and schedules manpower · Prepare attendance sheet, overtime process and team leaves application etc · Ensure all colleagues’ time in and out are taken and accounted for. · Ensure the team’s Public Holidays and Annual Leaves are planned, approved and cleared · Record discipline matters after counselling employees · Ensure team members’ documents eg forms are submitted to Head Office timely · Ensure that resources, materials and ingredients are ordered accordingly with regards to wastage and delivery orders submitted timely · Attend meetings when required · Ad-hoc duties when required Outlet Management: · Co-creation of daily and festive menu · Preparing food on a timely manner according to required menu · Ensure quality and quantity of food served and appearance · Ensure proper coordination of festive decoration with marketing and client Hygiene and work safety: · Practice good food hygiene and personal hygiene · Take care to prevent any food contamination · Reinforce all outlets follow strictly · Observe safe work procedures when handling equipment Grooming and personal hygiene: · Ensure uniforms are properly laundered and are clean and neat · Check that outlet colleagues follow grooming and look smart and presentable · Covered shoes and socks must be worn · Be sure to freshen up after smoking · Excessive accessories and nail polishes are not allow