* Operation / Hotel Management
- Investigate, develop and test new foods according to the company&039;s strategy.
- Handle food properly and maintain the right temperature for it.
- Perform all kitchen tasks (including general staff) as needed.
- Efficiently investigate and report employee incidents and take corrective action.
- Observe food preparation procedures and proper storage standards.
- Review staff placements to meet customer service, operational needs, and financial goals.
- Apply to purchase the necessary supplies and manage the inventory according to the budget.
- Assist the cooking manager in running the kitchen as needed.
- Operate and manage all equipment in the kitchen and report malfunction reports.
- Observe purchase, inspection, and food storage standards.
- Assist the culinary manager and purchasing manager in planning confectionery menus and purchasing materials.
- Participate in menu training to employees on food ingredients, preparation methods, and unusual flavors.
- Anticipate and inform staff what is needed to prepare the form each day.
- Contact customers, communities, company representatives, partners, schools, and schools as needed.
- Learn the best food, presentations, and tastes.
- Supervise confectionery kitchen cookers and follow food and beverage regulations and procedures.
- Observe the amount of food and procedures to control the remaining food.
- Ask employees to purchase uniforms according to their budget so that they have the right amount of uniforms they need.
- Educate staff on safety procedures and supervise them to follow safety management procedures to prevent accidents.
- Comply with government hygiene regulations.
- For the bakery, plan and manage the quantity and loading of confectionery.
* Customer satisfaction
- Emphasize improving customer satisfaction at department meetings.
- Empower employees to provide excellent customer service. Make sure employees understand expectations.
- Review customer feedback cards, customer satisfaction, and other relevant data to identify areas for improvement. Discuss findings with department heads and take necessary action.
- Conduct ongoing training to help employees understand customer expectations.
- Face customers to get feedback on food quality and service levels: Resolve and respond to customer problems and complaints efficiently.
- Set examples of positive customer relationships
- Observe how employees serve and provide feedback to them; Continue to work to improve the quality of services.
* HR management
- Assist department heads in interviewing and hiring staff with skills appropriate to department operations.
- Educate staff on how to handle food and hygiene standards.
- In order to identify employee problems or difficulties, actively receive feedback from employees, use &039;open door rules&039;, and review employee satisfaction results. Ensure that employees are treated fairly. If necessary, inform the department manager or the human resources department.
- Support department orientation programs to ensure the success of new employees; Assist employees in conducting cross-training every day to successfully run the kitchen.
- Have staff obtain a current cook&039;s license or health certificate
- Ensure hotel discipline is applied to employees fairly and consistently. Ensure that disciplinary procedures and documents are implemented in accordance with regulations.
- Celebrate the success of employees. Officially recognize and commend the team members for their contribution.
- Participate in work performance evaluation for general staff and provide feedback.
- Use all available training materials in staff training; Implement, manage and train training initiatives as needed.
- According to the job description for each position, set expectations for each individual employee and inform the employee.
