9. Demonstrate interpersonal and communication skills to effectively communicate and interact with coworkers, customers and clients in a courteous and professional manner.
13. Analytical skills to effectively identify research and resolve purchasing, payroll, accounting and other concerns.
14. Initiative to follow up on projects and complete assignments in a timely manner.
15. Ability to effectively communicate department mission, organization, activities and program information resources to internal and external customers.
16. Discretion and ability to maintain confidentiality of information and issues as appropriate, including payroll and personnel information.
17. Ability to create, manage and maintain up-to-date, orderly and accurate filing systems.
18.
19. Managing all of the administration staff. Assisting the operation Manager with regard to personnel and HR management.
20. Ensuring that the staff under his control are fully familiar with their work, and receive the suitable and necessary training in order to be able to improve the quality of their work
21. Ability to create, manage and maintain up-to-date, orderly, neat and accurate filing systems
22. Follow up the day to-day instruction given by Operation Manager.
23. Co-ordinate with all other administration levels like medical/ identification badge/staff movements for the smooth operations.
24. Ensures that the staff data base is up to date and readily available.
55. Checking the presence and punctuality of staff to ensure that high-quality meals are served rapidly at the indicated times.
56. Ensuring that the staff under his control are fully familiar with their work, and receive the suitable and necessary training in order to be able to improve the quality of their work.
57. Ensuring that the staffs observe irreproachable levels of hygiene and wear the uniform required by the company, with this uniform being in an impeccable condition.
58. Submit a daily operations Reports to the operation Manager
59. Takes immediate measures in the event of an accident, fire, theft, loss or damage occurring, or in the case of unacceptable deliveries.
60. Display excellent social skills, along with a willingness to listen to the needs and wishes of the client.
83. Prepares daily orders for procurement of all food and related items required from the store.
84. Implement ting the new innovative menus for the satisfaction of clients.
85.
86. Co-ordinates with the executive chef for matters related to food production (requisition, menu planning, Quality control and Staff Management).
87. Controls staff working under his supervision by giving them the necessary training, guidance and instructions.
88. Supervises the preparation of cold products (salads, dressings and presentations) to ensure quality as well as meet the desired requirements of clients.
89. Controls processed food items for taste, quality, presentation and quantity before service to clients.
90. Co-ordinates with executive chef to follow the availability of various food items as well as seasonal products.
102. Offers suggestions on innovative Menus for menu planning with the co-ordination of executive chef.
103. Conducts Daily briefing, tool box talks and Safety and hygiene Meetings on site and ensures that all Dining personnel strictly comply with established rules and regulations at all times.
127. Mater Constant attention must be paid to Safe Work Practices, immediately addressing any unsafe act witnessed. This applies to all Food & service staffs
142. Implies Health and Safety measures including code of Accident prevention.
143. Responsible for cleaning and deep cleaning of all related individual designated areas production.
144. Ensure Recipe Card follow up while preparing of meal as per SOP procedures.
145. Ensure Hygiene & Cleanliness is maintained a high degree off personal Cleanliness and will confirm to good hygiene practices during all working period in the Food Service facility.
146. Follow up the day to-day instruction given by executive chef and ensures the correct serving portions followed as per sop.
152. Implies Health and Safety measures including code of Accident prevention.
153. Constant attention must be paid to Safe Work Practices, immediately addressing any unsafe act witnessed. This applies to all Food & service staffs
158. Ensures that working area is kept clean and organized all the time and applies the rules –“ Clean As You Go”
159. Works under Dining Manager’s supervision follow ups instructions to complete job given to designated area by senior.
160. Ensures dining area and equipments - Serving line, tables, table top, and chairs are properly cleaned and sanitized as required. Should be wiped to remove food particles, smudge and liquid.
161.
162. Implies Health and Safety measures including code of Accident prevention.
163. Responsible for cleaning and deep cleaning of all related individual designated areas production.
164. Ensure Recipe Card follow up while preparing of meal as per SOP procedures.
165. Ensure Hygiene & Cleanliness is maintained a high degree off personal Cleanliness and will confirm to good hygiene practices during all working period in the Food Service facility.
166. Follow up the day to-day instruction given by bakery chef.
172. Implies Health and Safety measures including code of Accident prevention.
173. Responsible for cleaning and deep cleaning of all related individual designated areas production.
174. Ensures Recipe Card follow up while preparing of meal as per SOP procedures.
175. Ensures Hygiene & Cleanliness is maintained a high degree off personal Cleanliness and will confirm to good hygiene practices during all working period in the Food Service facility.
176. Follow up the day to-day instruction given by cold kitchen chef.
182. Works with helpers as a team ensuring that the instructions and directives issued by his superiors are followed and carried out in a congenial and co-operative manner.
184. Picks up and delivers supply materials and completed items.
185. Assists in cutting meat and vegetables, mixing the various items, spices, liquids, etc during the cooking process.
186. Stores leftover ingredients and food items in chillers and freezers as per Hygiene and Safety guidelines ensuring that all food are wrapped and covered.
233. Constant attention must be paid to Safe Work Practices, immediately addressing any unsafe act witnessed to the operation manager.
234. Conduct frequent inspection in the designated areas to check for adherence to standards, sanitation/litter issues, equipment problems and safety issues.
256. Ensures that a high standard service is provided at all times, including time to time collections and deliveries.
257. Responsible for the proper use of Laundry Machines and other Laundry Equipment’s and reports to concerned authorities immediately in the event of mal-functioning of any of these equipment’s.
258. Closely supervises the laundry work, specially the proper use of detergents, pressing and drying, etc.
302. Obtains authorization documents for mobile phones, lap tops and badge extensions from the BDOC authorities.Training<br />Secondary School Leaving certificate<br />Experience<br />6-7 years experience<br />Essentials<br />Can type accurately at a speed of 40 w.p.m. Have a good knowledge of business, such as filling work.<br />