CHIEF COOK

1. Operations Management Supervise daily food section operations to ensure smooth functioning. Monitor food preparation, hygiene, cleanliness, and safety standards. Manage reservations, catering orders, and guest pre-orders. Ensure compliance with local health, safety, and licensing regulations. 2. Customer Service Ensure high-quality customer service and guest satisfaction. Handle customer complaints, feedback, and special requests professionally. 3. Staff Management Recruit, train, supervise, and junior cook and kitchen assistant. Conduct staff briefings, performance reviews, and provide coaching. Ensure all staff follow service standards and SOPs. 4. Financial & Inventory Management Monitor daily sales and manage budgets, cost control, food wastage, and profitability. Oversee purchasing, inventory checks, and stock control. 5. Menu & Quality Control Work with junior cook and team on menu planning and ad-hoc stall section promotions. Ensure food quality, presentation, and portion consistency. Implement quality improvement initiatives. 6. Marketing & Promotion Support overall company promotions, events, online marketing, and customer engagement. Monitor online reviews and maintain a positive brand image. 7. Reporting Prepare daily/weekly operational and financial reports. Report issues, maintenance needs, and improvement plans to management. 58 RECRUITMENT PTE. LTD 19C9772 67026282