MAIN SCOPE:
- Collaboration with a team of line cooks, cashiers and stockmen in the quality and timely production of food to fulfill orders placed across sales channels
Ensure properly working enablers (equipment, systems, wares, etc.) by using these following kitchen standards and SOPs which including cleaning and basic troubleshooting- Comply with food and workplace safety across all parts of the kitchen and by its staff, coordinating with Kitchen Head or other members of the Operations department
Administrational work for the Operations department.
OTHER DUTIES AND RESPONSIBILITIES:
- Ensure cleanliness, correct storage and handling of all inventory and orders across all stages of fulfillment, capability handling assignment across stations
Compliance with Kitchen Quality Audits by ensuring a properly functioning kitchen, equipment and systems- Proper recording of consumption of all inventories through the internal reporting systems, thereby reducing shrinkage and improving accountability
Actively participate in the training, especially with regard to the preparation of the food
- Must be aware of the guidelines and principles of food safety and sanitation; frequently review and assess all kitchen procedures to ensure employees maintain a safe and hygienic environment.
Responsible for ensuring that all staff strictly follows the guidelines of CQSMA (cleanliness, quality, service, maintenance and atmosphere).- Other operational related tasks as deemed by management
KEY PERFORMANCE INDICATORS:
- Improvement in overall performance and quality by the kitchens as evidenced by: (1) Passing score of at least 90% in Kitchen Quality Audits, (2) Reduction of complaints to three (3) incidents without any Food Quality issues during their shift, (3) Improvement of star ratings on platform to 4 stars, and 4) Improvement in Cooking Time to fifteen (15) minutes, thereby improving brand visibility
Contribution to Company sales and transaction growth through the metrics above with a target of 300 transactions daily or 10% growth from their current run rate, whichever is higher
Minimum Qualifications:
- Degree holder in Hospitality Management and allied courses
At least one year of experience in kitchen operations- If fresh graduate, the applicant must have specialization in Culinary Arts and Kitchen Operations.
Open to work in a 24x7x365 working environment; 6-day workweek, shifting
- Preference will be given to those who can start immediately
Job Types: Full-time, Permanent, Fresh graduate
Pay: From Php16,
- 00 per month
Benefits: - Paid training
Schedule:
Rotational shift
Supplemental pay types: Overtime pay
Ability to commute/relocate:
* Quezon City: Reliably commute or planning to relocate before starting work (Preferred)
