The Key concerns of business include:
- Quality
- Timeliness
- Product Safety and Presentation
- Cost Management
- Supplier Management
- New commissary project leadership/participation
- New product development
- Customer Management
- Preparation and delivery of major strategic change in retail product.
- To organize & set-up the kitchen / commissary as efficiently as possible to increase speed and maximize productivity.
- Ensure that all culinary standards in all sections comply with Company Policies & Procedures.
- Maintain high levels of cleanness at all time in the kitchen / commissary
- Monitor daily work assigned to Employees ensuring guidelines are followed, in case of deviations, corrective measures to be taken immediately
- Check whether quantities prepare are according to recipes and specifications.
- Controls food and operation costs by reducing wastage
- Creating and implementing standard operating procedures
At least 8 years
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