Role and Responsibilities

Accountable for the daily overall Food Service Operations of all FNB Outlets

1) Assist Chef and support in the daily operations and in planning of food events and promotions

2) Able to undertake a varied list of food preparation for the kitchen on a daily basis

3) Ensure standard food hygiene maintained the legal aspects of Food Licensing

4) Handles and make decisions within guidelines from Management Committee/GM on the daily Food operations

5) Responsible for the standard quality and quantity of food produced and Food Hygiene standards maintained

6) To greet with a smile at all times to colleagues or guests anywhere in the outlets.

7) To take pride in personal appearance for personal hygiene and uniform

8) To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage

9) To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers

10) Any other duties as assigned by Management.

11) Others:

· Follow the workplace safety and health system, safe work procedures or safety rules implemented at the workplace

· Not engage in any unsafe or negligent act that may endanger yourself or others working around you

· Use personal protective equipment provided to you to ensure your safety while working. You must not tamper with or misuse the equipment

12) Any other duties/projects as assigned by Supervisor and/or Management

Qualifications and Education Requirements

· Specialist certification in culinary arts

· 3-5 years of relevant experience with Food and Hygiene Certification

Required Skills

· Ability to use knife for cutting and multitask plus have good time management skills

· Dependable and good team player

· Good communication and interpersonal skills

· Excellent Service Orientation