Robbinsdale Development Corporation Line Cook

Robbinsdale Development Corporation

RM1.5-1.9K[Bulanan]

Di lokasi - Bandar Quezon1 - 3 Tahun PengalamanSarjana MudaSepenuh-masa

Kongsi

Pengiktirafan dan Ganjaran Pekerja
Hadiah Percutian
Faedah Mandat Kerajaan
Gaji Bulan ke-13, Pinjaman Pekerja, Dana Pag-Ibig, Cuti Berbayar, Philhealth, SSS/GSIS
Insurans Kesihatan & Kesejahteraan
HMO
Faedah Tambahan
Makanan Percuma, Kuarter Tidur
Cuti & Pelepasan
Cuti Sakit, Curi Percutian

Baca Lebih Lanjut

Supervising Kitchen Staff: Overseeing the performance of cooks, and other kitchen employees to ensure smooth operations.
Maintaining Food Quality: Ensuring that all food served meets the restaurant’s quality standards and customer expectations.
Inventory Management: Ordering ingredients and supplies, managing inventory levels, and minimizing waste.
Budgeting and Cost Control: Managing kitchen budgets, controlling food costs, and ensuring profitability.
Menu Planning: Collaborating with the design and update menus that attract customers and optimize profitability.
Health and Safety Compliance: Ensuring the kitchen adheres to health and safety regulations, including food safety standards and cleanliness.
Training and Development: Training new staff and providing ongoing development opportunities to existing staff.
Problem-Solving: Addressing any issues that arise in the kitchen promptly and effectively.

A degree or diploma in culinary arts, hospitality management, or a related field is often preferred.
1 to 3 years of experience working in a professional kitchen, with at least some of that time in a supervisory or management role.
Strong leadership abilities to manage and motivate kitchen staff.
Excellent organizational skills to manage multiple tasks, schedules, and responsibilities effectively.
Keen attention to detail to ensure food quality, proper inventory management, and adherence to health and safety standards.
Strong verbal and written communication skills to interact with staff, suppliers, and other restaurant personnel.
The ability to quickly identify and address issues that arise in the kitchen.
Understanding of budgeting, cost control, and financial management to ensure the kitchen’s profitability.
Willingness to work evenings, weekends, and holidays as needed in a fast-paced environment.

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