1.Manage assigned staff in the BOH, ensuring adherence to established production procedures, safety protocols, and food safety standards.
2.Oversee inventory control for the assigned area, including stock levels, deliveries, and non-contracted items. Conduct regular inventory counts and initiate requests for new items to maintain optimal stock for the team’s production needs. Report any stock discrepancies to the Store Supervisor.
3.Assist in daily production planning for the assigned area, collaborating with the team and the Store Supervisor to ensure tasks are aligned with overall production goals.
4.Track deliveries and identify any discrepancies within the assigned area. Report any issues to the Store Supervisor and ensure proper documentation for received items.
5.Provide exceptional customer service to internal customers (other departments) within the assigned area, addressing any concerns promptly.
6.Generate reports on near expiry, slow-moving, and non-moving items within the assigned area. Analyse reports and recommend solutions to the Store Supervisor to optimize inventory management.
7.Ensure a clean, organized, and safe work environment within the assigned area, conducting regular safety checks and reporting any hazards to the Store Supervisor.
8.Complete all assigned F&B production tasks accurately and on time. Maintain accurate records and data for the assigned area to ensure smooth operations and adherence to regulatory requirements.
9.Identify and recommend corrective actions based on incident investigations within the assigned area. This fosters continuous improvement and risk mitigation.
10. Demonstrate adherence to ISO 9001:2008 quality standards and departmental procedures while performing all assigned tasks. Reflect EKFC Quality Policy in daily operations.
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