Production & Operations Management
- Maintain target vs. production planning and reporting.
- Oversee fresh kitchen production management.
- Monitor wastage control and maintain wastage reports.
- Ensure proper portioning, food arrangement, and garnishing.
- Regulate temperature of ovens, grills, broilers, and other kitchen equipment.
- Pull and thaw food items as per food safety standards.
- Maintain production logs and food preparation checklists.
Quality Control & SOP Compliance
- Conduct process audits and ensure adherence to SOPs.
- Maintain quality and quantity standards of prepared food.
- Perform regular quality checks of bakery and pastry items.
- Ensure compliance with hygiene, safety, and food handling standards.
- Complete safety training and certifications as required.
