- Must be familiar with the making of small chops
- Manage Kitchen schedule for the job and determine the material resources required
- Manage the production of the kitchen by taking of inventory and production output in order to reduce cost and avoid waste
- Manage human and material resources to meet production targets
- Ensure that standard operating procedures are adhered to
- Ensure implementation and adherence to health and safety procedures
- Set and monitor product quality standards
- Prepare and maintain production reports
- Ensure efficient collaboration and co-ordination between relevant departments including procurement, distribution and management
- Perform any other tasks as assigned.
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