1. Production & Operations Management
Supervise day-to-day food production activities in the plant and restaurant outlet.
Ensure timely preparation of items as per daily demand and production schedules.
Monitor quality, consistency, and portion control of food items (especially signature products like Rabree, sweets, desserts, etc.).
Implement and maintain standard operating procedures (SOPs) in food preparation and handling.
2. Inventory & Supply Chain Management
Check and maintain stock of raw materials, packaging materials, and ingredients.
Coordinate with purchase department/vendors for timely supply.
Prevent wastage by monitoring consumption and implementing FIFO/FEFO practices.
Maintain daily production and consumption records.