• Manage shift which includes; daily decision-making, scheduling, and planning while upholding standards, product quality and cleanliness
• Manage the food production process and ensure quality of food products are according to the company’s standard
• Monitor and manage the customer’s dining experience.
• Canteen crew management
• Product and recipe development
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and lobby areas.
• Responsible for inventory management at the restaurant to eliminate losses, waste and stock-outs.
• Manage relationship with Client representatives to foster a harmonious environment.

Required Qualification

• BSc / HND

Required Skill:

• Culinary skills, Customer Service, Inventory Management