- To support the Head Cake Chef in ensuring the highest standard of cake quality, creativity, and consistency. - Responsible for leading the daily cake production, supervising decoration quality, and training team members in professional cake-making and decorating techniques. Responsibilities: - Supervise daily cake production, from sponge preparation to finishing and decoration. - Execute and ensure the consistency of cake taste, texture, visual appeal, and portion size. - Lead the decoration process, ensuring all cakes meet brand standards and presentation guidelines. - Apply and train staff on advanced cake decoration techniques, including fondant, sugar art, piping, chocolate work, sculpted cakes, and themed celebration cakes. - Support the Head Cake Chef in developing new cake designs, seasonal products, and decoration ideas. - Check freshness and preparation quality of all ingredients, sponges, and decorative items - Prepare and organize mise en place for the following day’s production. - Control ingredient usage, manage stock rotation, and minimize wastage. - Conduct regular training for junior cake staff and trainees to enhance skills and efficiency. - Maintain hygiene, cleanliness, and safety standards in all cake production areas. - Perform daily, weekly, and monthly ordering of ingredients and packaging within assigned scope. - Evaluate subordinate performance and report feedback to the Head Cake Chef. - Ensure no expired or spoiled materials are used at any stage of cake production. - Coordinate with the warehouse and purchasing department for material and ingredient needs. - Maintain good teamwork and discipline among cake team members.
Develop and implement training programs and curriculum Review and compile product specifications and quality standards Conduct Audits on outlets to ascertain cleanliness and production capacities Conduct remedial training for bakers Conduct training on current and new products for Bakers to support product launch Ensure high standards of hygiene are achieved in the kitchen and maintained at all times Ensure that the kitchen is left clean, tidy and secure at the end of each working day and that this is duly recorded in the ‘End of Day' HACCP log Rotate outlet to support Bakers' skills and solve the problems. Responsible for investigating, analyzing and correcting problem in quality, production and control stock (Ensure no run out or excessive stocks and good procedure). Organize the kitchen area, floor and preparation areas are neat, ensure equipment are in good working condition. Planning of product schedule to ensure hot bread at all times and no excess products being held or run out To schedule the manpower arrangement to achieve operation effectiveness. Conduct assessment bakers as well as production teams to identify area for improvement. Must be able to design, propose and execute developmental training in productions. Demonstrates good people handling skills, able to motivate others to achieve shift objective Control expiry date of finished products, semi-finished products, and raw material to avoid using expired items in production, no wastage by ordering and storage process (FIFO). Any concern related to technical skills, s/he must discuss with CPH. Willing to build and maintain a strong and efficient team Respond to assist in enforcing house rule and conduct himself/herself in such manner so as to encourage follow employees to do likewise. Coach and provide feedback to bakers on product Quality Understand and make use of hourly sales and 2x report for production planning Willing to travel across different areas/outlets.
To control wastage Flexible to help and coordinate all production activities to all bakers and trainees To check on freshness and preparation of stock, dough, filling, topping items and daily usage materials To perform monthly, weekly, and daily ordering of ingredients and packaging in individual section To execute all bread production To prepare miser-en-place for the following day To maintain cleanliness in production area at all times Respond to directly train to all staff in each station of production so as to provide constant consistency in bread preparation, taste, texture, temperature, visual appeal and potion To follow up all any bread production staff regarding the skill, machinery use, equipment use, and material using by focusing on SOP To exercise care in preventing the use of spoilt or contaminated products in any phase of bread preparation To coordinate the receiving of material order from warehouse. To prepare the monthly, weekly, and daily report of production section.
Position Summary The Procurement Officer is responsible for sourcing, purchasing, and ensuring the timely delivery of goods and services required for day-to-day operations. This role ensures that suppliers meet quality, price, and delivery standards. The Procurement Officer maintains vendor relationships, negotiates contracts, monitors inventory levels, and supports budget control through effective procurement strategies. Key Responsibilities 1. Purchasing & Sourcing Source and purchase food, beverages, equipment, packaging, and other operational supplies. Identify reliable vendors and request price quotations to ensure competitive pricing. Issue Purchase Orders (POs) and ensure timely delivery of ordered items. Maintain a database of approved vendors and suppliers with updated terms and pricing. 2. Supplier Management Build and maintain strong relationships with suppliers to ensure service quality and issue resolution. Evaluate supplier performance regularly, including quality, cost, and delivery reliability. Coordinate with vendors on changes in order quantity, product specifications, or delivery schedules. 3. Cost Control & Negotiation Negotiate pricing, discounts, and payment terms with suppliers to ensure cost efficiency. Analyze purchasing trends to identify cost-saving opportunities. Support budget planning by forecasting procurement needs and controlling overspending. 4. Inventory Coordination Collaborate with warehouse/store/kitchen staff to monitor stock levels and avoid overstock or shortages. Review consumption rates and usage patterns to schedule timely procurement. Ensure all purchased items meet required specifications, shelf-life standards, and regulatory requirements. 5. Documentation & Reporting Maintain accurate procurement records including invoices, delivery notes, and contracts. Prepare procurement reports for management, including cost analysis and vendor performance. Ensure compliance with internal purchasing policies and audit standards. 6. Cross-Department Collaboration Work closely with Finance, Kitchen, Store, and Operations teams to align procurement with actual demand. Attend departmental meetings to plan for upcoming purchasing needs based on business activities. Address any discrepancies between orders, deliveries, and invoices by coordinating with stakeholders.
Participating in developing strategies for staff development with soft skill. Doing Training needs Analysis (TNA) Assisting & developing internal training course and action plan. Research and develop on complementary courses with soft skill. Develop and arrange training schedule for new staff. To participate and contribute knowledge and experience to build team capacity. Design Training Need Assessment for all staffs. Design and develop training programs based on both the company’s and the individual’s needs. Succession and talent planning project or talent spotting. Consider expenses of planned programs and keep within budget. Work with the different teams to produce programs that are satisfactory to all relevant parties in the company (i.e. department managers and the general manager) Assists with ensuring all safety and security policies (e.g., property removal, lost and found items, blood borne pathogens, accident reporting,and hygiene) are communicated to employees on a regular basis through orientation, etc.
ជួយដល់បុគ្គលិកធ្វើនំជាន់ខ្ពស់ក្នុងដំណើរការប្រតិបត្តិការផ្នែកនំប៉័ង កូរម្សៅ កាត់ តុបតែងនំ និងរៀបចំរក្សាទុកផលិតផលទៅតាមកន្លែង រៀបចំ និងបំពេញការងារប្រចាំថ្ងៃ និងអនុវត្តនៅការរក្សាទុកផលិតផលតាមស្ដង់ដាររបស់ក្រុមហ៊ុន សម្អាតទីកន្លែងធ្វើការឲ្យស្របតាមស្ដង់ដារអនាម័យ និងសុវត្ថភាពចំណីរអាហារ ថែរក្សាទំនាក់ទំនងល្អជាមួយក្រុមការងារ និងជាមួយនាយកដ្ឋានផ្សេងៗ ដើម្បីធ្វើឲ្យចង្វាក់ផលិតកម្មមានដំណើរការទៅបានដោយរលូន
Maintain smooth daily operation of the workstations Customer Service Coach, guide and provide feedback to staff on work tasks, customer service and product quality Assist in managing outlet sales Set and demand QSC standards for outlet To prepare and brief staff on new marketing promotions and ensure their commitment Handle customer request and complaints independently and inform BM/AOM as necessary To communicate effectively with the outlet team, BM, AOM, CK and suppliers To track and control product ordering and receiving to manage stocks, wastage and variance To assist Branch Manager in month-end stocktaking
1. Training and Development Conduct comprehensive training programs for new and existing baristas, covering coffee knowledge, brewing techniques, and customer service. Develop and maintain training materials, including manuals, checklists, and videos. Assess baristas' skills periodically and provide additional training as needed to maintain high standards. Coordinate with store managers to schedule ongoing training sessions and workshops. 2. Quality Assurance and Control Establish quality benchmarks for coffee preparation, presentation, and consistency in all locations. Conduct regular site visits to observe baristas, provide feedback, and ensure adherence to quality standards. Implement and monitor quality control procedures, including periodic taste tests and equipment maintenance checks. Track quality issues and initiate corrective actions to address deficiencies. 3. Product Knowledge and Innovation Stay updated on industry trends, new brewing techniques, and innovations in coffee culture. Support the introduction of new beverages by creating training materials and guidelines for consistent execution. Encourage a culture of continuous improvement and creativity among baristas to elevate the customer experience. 4. Compliance and Standards Ensure all baristas follow health, safety, and food handling regulations. Develop and implement standard operating procedures (SOPs) for barista tasks and quality control checks. Collaborate with the quality assurance and operations team to refine processes and establish best practices. 5. Reporting and Performance Metrics Maintain records of training, quality audits, and barista performance. Analyze customer feedback related to product quality and service to identify improvement opportunities. Prepare reports and summaries on training outcomes, quality metrics, and team performance.
Do data collection and draft planning, including sampling of a department(assign by manager). Conduct internal audit mission at a department and ensure high quality of the audit conduct; Provide immediate recommendations as the result of both the compliances, risk and operational audits; Draft internal audit report on own findings and report to Manager. Then communicate findings to auditee for comments; Ensure constant capacity building and up-to-date of company group’s performance; Focus on functions such as finance, procurement and central kitchen. Support teams for other tasks/projects. Other tasks required by the manager.