1. Cleaning Duties Clean and sanitize kitchen utensils, dishes, cookware, and food preparation equipment. Maintain cleanliness in the kitchen, dining areas, and storage spaces. Sweep, mop, and disinfect floors, surfaces, and waste disposal areas. 2. Hygiene Maintenance Ensure compliance with food safety and hygiene standards by keeping all areas tidy and sanitized. Dispose of garbage and recyclables properly and regularly. Restock cleaning supplies and notify the manager of any shortages. 3. Equipment Handling Operate dishwashing equipment safely and efficiently. Maintain and clean cleaning tools and machines, such as mops, brooms, and dishwashers. Report any malfunctioning or damaged cleaning equipment to the Canteen Manager. 4. Support to Kitchen Operations Assist kitchen staff by ensuring a continuous supply of clean utensils and cookware. Help organize storage areas for easier access to cleaned items. Support occasional food preparation tasks, such as peeling vegetables, as instructed.
1. Food Delivery & Guest Service Promptly deliver prepared food items from the kitchen to the correct tables. Ensure that all dishes match customer orders and meet presentation standards. Communicate with servers to verify and clarify orders as needed. Provide courteous and responsive service to guests when delivering food. 2. Table & Dining Area Support Assist servers with clearing dishes, resetting tables, and refilling water or other beverages. Monitor tables for cleanliness and readiness for the next guest. Respond quickly to guest needs or service requests when noticed or alerted. 3. Communication with Kitchen & FOH Staff Coordinate closely with kitchen staff to track the progress of orders. Relay guest feedback or special requests to the appropriate team members. Inform servers or managers about any delays, substitutions, or issues with the food. 4. Cleanliness & Safety Ensure all trays, plates, utensils, and serving stations are clean and organized. Maintain safe and clear walkways to avoid accidents while carrying food. Adhere to hygiene, sanitation, and food handling standards at all times.
1. Food Preparation Support Assist cooks and chefs with basic food preparation tasks such as washing, peeling, chopping vegetables, and portioning ingredients. Prepare sauces, stocks, or garnishes as instructed by the chef. Measure and weigh ingredients according to recipes or chef instructions. 2. Kitchen Setup & Maintenance Set up workstations with all necessary ingredients and cooking equipment before each shift. Keep kitchen equipment, utensils, and tools clean, organized, and ready for use. Maintain cleanliness and order in food storage areas, refrigerators, and freezers. 3. Cleaning & Sanitation Wash dishes, utensils, cutting boards, and cooking equipment regularly during and after food preparation. Clean kitchen floors, surfaces, and cooking stations in compliance with hygiene standards. Dispose of garbage and food waste in designated containers and areas. 4. Stock Handling Receive and store deliveries of ingredients and supplies, ensuring proper stock rotation (FIFO method). Assist with checking inventory levels and informing supervisors of shortages or spoilage. Label and date food items to ensure freshness and compliance with food safety regulations. 5. Team Collaboration Work closely with cooks, servers, and other kitchen staff to ensure smooth meal preparation and service. Respond promptly to instructions and feedback from the Head Cook or Kitchen Supervisor. Support other team members during peak hours and assist in other kitchen tasks as needed.
1. Financial Recording & Reporting Record daily sales, purchases, and expenses into accounting systems. Maintain accurate and up-to-date general ledger entries. Prepare monthly, quarterly, and annual financial statements and management reports. Ensure all journal entries are properly documented and posted. 2. Accounts Payable & Receivable Process supplier invoices, monitor due dates, and prepare payment vouchers. Issue and track customer invoices and follow up on receivables. Reconcile customer and vendor accounts regularly. 3. Bank & Cash Reconciliation Reconcile bank statements with internal financial records on a monthly basis. Verify cash transactions and balances from cashier reports or POS systems. Investigate discrepancies and prepare reconciliation statements. 4. Inventory & Cost Control Support Work with purchasing and inventory teams to ensure accurate stock costing. Track cost of goods sold (COGS) and analyze variance between actual and expected figures. Monitor and support periodic stock audits. 5. Budgeting & Forecasting Assistance Assist in preparing budgets and forecasts in collaboration with department heads. Track budget performance and highlight variances with recommended actions. Provide financial insights to improve operational efficiency and profitability.
1. Supervision & Team Leadership Supervise daily activities of cashiers, service staff, and baristas to ensure smooth operations. Provide coaching, training, and mentoring to junior staff to uphold service excellence. Monitor staff attendance, punctuality, and performance; report issues to the Branch Manager. Lead daily briefings and assign tasks to team members. 2. Cashier Operations Oversee cashier functions, ensuring accurate processing of transactions, cash handling, and reconciliation. Audit cash drawers and digital payment logs to prevent discrepancies. Implement procedures for secure handling of cash, mobile payments, and POS systems. Assist in resolving payment-related issues or discrepancies. 3. Customer Service Excellence Ensure high-quality customer interaction by coaching staff in communication and service delivery. Handle complex or escalated customer complaints with professionalism and efficiency. Monitor and evaluate customer feedback and implement improvements where needed. 4. Beverage & Service Oversight Supervise beverage preparation (barista duties) to ensure consistency with company recipes and quality standards. Assist during peak hours with coffee preparation and service to maintain flow. Ensure all beverage equipment is regularly maintained and hygienic. 5. Hygiene & Cleanliness Compliance Enforce hygiene and safety standards across the canteen, including service areas and preparation stations. Conduct regular checks on cleanliness and ensure compliance with food safety protocols. Organize cleaning rosters and ensure duties are fulfilled by team members. 6. Inventory & Supplies Management Monitor inventory usage and ensure adequate stock of beverages, ingredients, and packaging supplies. Coordinate with the Canteen Manager for timely reordering and stock rotation. Minimize wastage through effective portioning and supervision. 7. Reporting & Communication Prepare daily sales reports, cashier shift summaries, and incident logs. Report operational or staffing issues promptly to the Branch Manager. Participate in management meetings and contribute suggestions for process improvement.
1. Food Preparation & Cooking Assist the Head Chef in preparing meals according to recipes and menu specifications. Cook dishes to the required standards of quality, flavor, and presentation. Ensure proper portioning and plating of meals before service. 2. Kitchen Assistance Prepare ingredients such as washing, peeling, chopping, and marinating as directed. Operate kitchen equipment safely and efficiently. Ensure the kitchen workspace is clean, organized, and ready for service. 3. Hygiene & Food Safety Adhere to all food safety and hygiene standards in food handling and preparation. Ensure proper storage and labeling of ingredients to maintain freshness and prevent contamination. Participate in cleaning duties, including equipment, utensils, and kitchen surfaces. 4. Team Collaboration Work closely with the Head Chef and other kitchen staff to ensure smooth operations. Follow instructions from the Head Chef and provide support as needed during peak service times. Assist in training junior kitchen staff or kitchen assistants when required. 5. Inventory Support Inform the Head Chef of any shortages in ingredients or supplies. Minimize food waste by following portion control guidelines and using leftovers appropriately.
1. Cashier Duties Operate the cash register, process payments, and issue receipts accurately. Handle cash, credit, and digital payment methods securely. Maintain accurate records of daily transactions and reconcile the cash register at the end of each shift. 2. Customer Service Greet and assist customers with menu inquiries and recommendations. Take orders and ensure accurate and prompt service. Address customer complaints or escalate issues to the Canteen Manager as needed. 3. Beverage Preparation (Barista Duties) Prepare and serve a variety of hot and cold beverages, including coffee, tea, and specialty drinks, according to recipes and customer preferences. Maintain and clean coffee machines and other beverage preparation equipment. Ensure all beverages are served promptly and meet quality standards. 4. Hygiene & Cleanliness Maintain a clean and organized service area, including counters, tables, and beverage stations. Follow food safety and hygiene protocols in beverage preparation and service. Assist with cleaning duties, including washing utensils and disposing of waste properly. 5. Inventory Management Monitor stock levels of beverages, ingredients, and packaging supplies. Notify the Canteen Manager of any inventory shortages or replenishment needs. Minimize waste by following portion guidelines and using supplies efficiently. 6. Team Collaboration Work closely with kitchen staff and the Canteen Manager to ensure smooth operations. Assist with other tasks, such as food preparation or service, during peak times. Participate in team meetings and training sessions as required.
1. Operations Management Supervise and coordinate all canteen activities, including food preparation, service, and cleanliness. Develop and implement operational policies and procedures to ensure smooth functioning. Monitor the canteen’s performance, addressing any operational issues promptly. 2. Team Leadership Assist the recruitment, training, and manage canteen staff, including Head Chefs, kitchen staff, and service personnel. Conduct regular team meetings to ensure alignment on goals and operations. Foster a positive work environment and address any staff concerns. 3. Customer Service Ensure excellent customer service by maintaining high standards of food quality, service speed, and cleanliness. Handle customer feedback and resolve complaints professionally. Develop strategies to improve customer satisfaction and retention. 4. Financial Management Manage canteen budgets, monitor expenses, and ensure profitability. Oversee daily cash handling, including reconciling payments and preparing financial reports. Set competitive pricing for menu items to balance affordability and profitability. 5. Inventory & Supply Chain Management Oversee stock levels of food, beverages, and supplies, ensuring timely replenishment. Negotiate with suppliers to procure high-quality ingredients at the best price. Implement inventory control measures to minimize waste and theft. 6. Compliance & Safety Ensure the canteen adheres to health, safety, and hygiene standards as per regulations. Conduct regular inspections of food storage, preparation, and service areas. Ensure all staff follow food safety protocols and are trained in hygiene practices. 7. Menu Development Collaborate with the Head Chef to plan and update menus based on customer preferences and seasonal availability. Introduce new offerings to attract and retain customers.
Position Summary Head Chef focuses on the preparation and presentation of high-quality meals in the canteen, working under the guidance of the Kitchen Supervisor. The role emphasizes culinary expertise, teamwork, and adherence to hygiene and food safety standards. Key Responsibilities 1. Food Preparation Prepare and cook meals according to the menu and established recipes. Ensure that all dishes are visually appealing, properly seasoned, and served on time. Assist in menu adjustments based on seasonal ingredients or customer preferences. 2. Kitchen Operations Organize and maintain the kitchen workspace for optimal efficiency. Ensure all kitchen tools and equipment are cleaned and maintained properly. Follow food safety and sanitation guidelines to maintain a clean working environment. 3. Coordination & Teamwork Collaborate with kitchen staff to ensure smooth meal preparation and service. Report to the Kitchen Supervisor regarding inventory needs, kitchen issues, or staff concerns. Train and mentor junior kitchen staff on food preparation techniques.