Management Trainee (BOH)

Reporting to the Outlet Chef/Restaurant Manager, you will assist in ensuring the smooth running of kitchen/ service operations in various aspects. A fast track career progression to Assistant Outlet Chef/Outlet Chef/ Outlet Manager, through a comprehensive training programme. Responsibilities: • Assist the Outlet Chef/ Outlet Manager in-charge in ensuring the smooth running of kitchen/ service operations. • Responsible for food preparation, cooking and keeping the kitchen an equipment clean • Meeting food quality expectations of customers • Responsible for assisting the Outlet Chef in planning staff duty roster, preparing and cooking of food • Assist Outlet Chef in ordering food for the week • Ensure that there is little wastage in food preparation • Make decisions on issues such as recruitment, discipline, termination of employment, performance assessment and reward. • Solicit feedback from customers and staff, for areas of improvement and incorporate useful suggestions into operations • Monitor outlet’s expenses, making sure that all costs are within the budget. Feedback regularly to Area Manager regarding any discrepancies or adjustments in the budgets • Plan staff duty schedule for service crew and ensure sufficient staff, whilst minimizing costs. Organize staff stations each day • Supervise operations in outlet and serve customers when required • Handle cashiering, tally cash register and bank in cash daily • Supervise cash flow and handle petty cash payments • Handle customer complaints, maintaining good customer relationships • Any other tasks as and when assigned by Management Requirements: • Degree in any faculty • Experience in the kitchen environment will be preferred • Has good exposure to Italian food • Always keen to get feedback for improvement • Mature and has good leadership skills • Able to lead, train, manage and motivate staff • Required to work on off-office hours as and when required • Required to work in other outlets as and when required