Great attitude & energetic with good interpersonal skills
Ability to adapt and learn quickly
Attention to details
Self-driven, motivated during peak periods
Ability to perform different task and duties within the outlet
Ability to work under pressure and maintain a calm demeanor during periods of
high volume or unusual events to maintain operating standard of the outlet.
Responsibilities
Buys locally available fresh products wherever possible and has limited menus
which are changed frequently to ensure the guest is always offered a variety of
food items
Participates in planning menus and utilization of food surpluses and leftovers,
taking into account probable number of guests, market conditions, popularity of
various dishes and frequency of menu
Reviews menus, analyzes recipes, determines food, labor, overhead costs and
assigns prices to menu items
Directs food apportionment policy to control costs
Introduces and tests the market with new products which are market-orientated
in terms of price and product
Serves fresh food to the guests which is prepared a la minute, is consistent in
quality, and which reflects the style of the outlet concept
Supervises cooking and other kitchen personnel and coordinates their
assignments to ensure economical and timely food production
Requirements
Great attitude & energetic with good interpersonal skills
Ability to adapt and learn quickly
Attention to details
Self-driven, motivated during peak periods
Ability to perform different task and duties within the outlet
Ability to work under pressure and maintain a calm demeanor during periods of
high volume or unusual events to maintain operating standard of the outlet.
Responsibilities
Buys locally available fresh products wherever possible and has limited menus
which are changed frequently to ensure the guest is always offered a variety of
food items
Participates in planning menus and utilization of food surpluses and leftovers,
taking into account probable number of guests, market conditions, popularity of
various dishes and frequency of menu
Reviews menus, analyzes recipes, determines food, labor, overhead costs and
assigns prices to menu items
Directs food apportionment policy to control costs
Introduces and tests the market with new products which are market-orientated
in terms of price and product
Serves fresh food to the guests which is prepared a la minute, is consistent in
quality, and which reflects the style of the outlet concept
Supervises cooking and other kitchen personnel and coordinates their
assignments to ensure economical and timely food production
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Requirements
Responsibilities
Responsibilities
