Job Description

Mohon

Kelayakan

• Certificate/Diploma/Degree in Culinary Art, Pastry-Making, baking or relevant field.
• 8 years and above of working experience similar field.
• Strong preparing in creative menu, standard recipes & costing control.
• Provide leadership coverage & have the ability and flexibility to work in all sectors.
• Possess a good attitude.
• Good time management and responsibility.

Tanggungjawab

A. MAIN DUTIES

• Assists in overseeing the preparation and update of individual Department Operations Manuals.
• Conducts and attends regular communications meetings and ensure that departmental briefings and meeting are effective and coordinated as necessary.
• Handles all guest customer complaints and inquiries in a timely, courteous and efficient manner. Following through to make sure problems are resolved satisfactorily.
• Ensures positive colleague interactions, maintaining professional and positive working relationships.
• Maximize employee productivity through the use of multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the customers.
• Strategically analyses business performance to facilitate accurate and meaningful forecasting, involving the respective Heads of Department as appropriate.
• Proactively manages costs based on key performance indicators, working through the respective Heads of Department as appropriate.
• Assists in the inventory management and on-going maintenance of company operating equipment and other assets.
• Assists with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.
• Continuously explores ways to support outlets in creating products that help to maximize revenues and profits.
• Encourages employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
• Work closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the company and satisfaction of the customers.

B. ACCOUNTIBILITY

• Achieving sales target.
• Achieving zero stock wastage.
• Achieving zero operational failure in terms of hygiene, health and safety requirement of HACCP standard.

Manfaat

• Medical Claim
• Training Provided
• Company Trip
• EPF & Socso
• Annual Leave

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