Directly in charge and supervises operation of project sites with focus on kitchen and server area.
Responsible for orientation of new and incoming employees to their assigned tasks. Plans and prepares schedule of employees, reports, training and requisitions as necessary for the kitchen.
Reports and liaises directly to the Production Manager on all departmental responsibilities.
Inspects employees daily for cleanliness and health problems.
Monitors and checks cleaning procedure execution.
Monitors and checks proper food handling procedures.
Orient new and incoming employees on specific task; cleaning procedures, use of equipment and supplies.
Inspects kitchen, butchery, salad preparation, pot washing room, cooking area, kitchen chillers, freezers, employee rest rooms and garbage disposal to ensure cleaning standards are met.
Ensures proper coverage of employees for each section and keeps daily timesheets of all employees under supervision.
Maintain coordination of Process and Quality monitoring forms in accordance with HACCP Principles and practices.
Liaises with Chef Cook, Pastry Chef and key personnel on operational and quality functions in each section.
Maintain professional customer/client relationship.
Should maintain a professional management/employee relationship.
Control and safe custody of company property and assets in assigned section or site.
Organize and monitor preventive maintenance activities of AGS property and equipment.
Maintain professional behavior of all AGS staff.
Timely accurate accounting, production and reporting of operational and quality documents for regular submission.
Prepares menus, minimize wastage and achieve budget food cost.
