Junior Sous Chef (The Coffee Group)

? Control production process and delivery.
? Always find information of team performance for continuous improvement.
? Plan each function as objective and target.
? Control team to work closely with standard system.
? Be able to always check quality and quantity of materials, cleanliness, taste, food?s look, also the delivery standard.
? Be able to compare menu and materials cost, also be partner with F&B Purchasing to share idea on materials and market price.
? Be able to open minded to get informed/opinion shared on team performance and make agreement with team to improve.
? Be able to forecast manpower, materials, operation plan, remind team to aware of risky result if ignore, also manage team to perform smoothly.
? Be able to monitor team to always work as standard system, also schedule the training on regulation of all standard systems every month (topic circulation).