Outlet In Charge

Hygiene management –

Outlet is clean and well maintained, ensure the staffs are following SOP practices for both food hygiene and personal hygiene:

· Opening and closing checklist is completed timely and each point is followed

· Oil tracking sheet to be 100% followed on a daily basis, and filled once a week

· Cleaning SOP followed daily and booklet filled upon completion

· Check staff grooming on daily basis. Trimmed nails

· Ensure chemicals are used as per chemical usage SOP

Inventory and Wastage Management–

· Take full inventory before raising PO

· PO to be raised only after checking sales for same period previous week, increasing by 10% prior week sold amount

· Always take into consideration weekend/weekdays, as well as public holidays or events in the mall that might bring in more or less foot traffic

· FIFO and FEFO needs to be followed 100% at all times.

· Wastage to be minimal, check stock on every Monday and if any products are excess in stock, then transfer it to other outlets as per requirement.

· While preparing food order all products to be weighed on a random check basis and use so no over portioning and no wastages.

· Wastages to be tracked on a daily basis as they occurs

Equipment Management–

· All equipment to be maintained in good condition, all staff to use tender loving care with all equipment’s, utensils smallware’s.

· All equipment’s, relevant lights, kitchen exhaust and AHU to be switch off at closing, ensuring Bain Marie, Chiller, Freezer, CCTV and Fire panel to be kept on.

Staff Management–

· Ensure proper and enough staff are present in both opening and closing shift,

· staff attendance sheet to be maintained 100% on a daily basis, no overtime without approval of Operations Manager

· Staff duty schedule to be made every Friday and posted on the outlet group.

· Check all staff knowledge on all the products as per SOP and align monthly re-training with Chef Ali.

Outlet Compliances and Mall Management

· Ensure outlet pest control card/fire extinguisher filling/ licenses are not close to expiry and properly updated

· Comply with mall requirements in terms of reporting

· Produce passes and permits as per mall requirements

· Update higher management in writing of any critical mall update

• It is a Full Time Cook / Chef job for candidates with 1 - 3 years of experience.