SALES AND CASHIER

Description

In charge of the section Hot or Cold; Be able to rotate and work in all stations; Directing, teaching, mentor junior staff under your section; Responsible for the preparation and cooking food and keeping their action staff organized to the best level of quality and customers’ expectations; Well followed hygiene procedure and cost control to Sous Chef / Head Chef; Accepting food delivery by knowing to cross check and inspect; Taking care of all items order for making customers’ food; Dealing with supplier about food items problem, return back any issues related to food quality; Maintain items ordering with quality assurance and high standard of food receiving; Know how to arrange the staff to take care of food ordering, then follow up and checking after receiving. 2. Essential Competencies Thirst for learning; Able to take clear directions; Willing to share ideas; Open-minded; Takes initiative and initiative-taking in responsibility. 3. Customer Service Maintain high customer satisfaction by ensuring quality experience in the kitchen; Handle customer complaints and resolve issues quickly.