Sites: Sucat, Paranaque
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