Monitoring Food service. Must be Proficient in the following dimensions of catering functions: food menu planning and preparation, purchasing, sanitation, company policies and procedures, personnel management, record-keeping, and preparation of reports
Responsible for ensuring consistent high quality of food. Manage shifts which include: daily decision making, scheduling and planning Provide direction to workers regarding operational and procedural issues Maintain an accurate and up-to-date plan of catering staffing needs. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with company policies
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner Communicate well on all aspects of weekly operations by leading weekly team management meetings Ensuring that the Care & Clean Team is keeping the floor clean during breakfast, lunch & dinner time. Checking and verifying the status of Cutleries & Cookeries.
Mobile bill, Profit share, Provident fund, GratuityLunch Facilities: Partially SubsidizeSalary Review: YearlyFestival Bonus: 2