Responsibility:Delivery and Quality Control: - Ensure and control FIFO (first in - first out ) process and storage in hygienic condition- Take care to keep every item in the fridge ASAP / Organize the fridge- the control of items delivery (quality, aspect, quantity)- food items requirementsProduction:- Every morning make the post MEP (Mis En Place) (spoon, sponge, small garbage, cutting board, roll paper dispenser..)- Check, controland organize the MEP list (made the day before)- Control the quality of the product as soon as the product is prepared for flavor- Respect and shareFood production process, seasoning, recipe and technics.- Control the presentation of platting in the best possible manner (clean the plate)- Follow new posist software system. Anticipate order from Central kitchen. Learn and follow Posist system.Control and manage the receipt of GW items!!- Manage, guide the trainee and commis staff for a good production and organization- You must be able to manage your department (MEP - cleaning - service time)Cleaning: - Follow and share all the basic rules of hygienic process of production.- Ensure hygiene is enforced and maintained in storage areas, fridge and chillers- Maintain a clean kitchen according to the HACCP process / Drive the team- Follow the rules, good practice and sustain the cleaning planning- Respect and clean all kitchen material (cleaned after using) Also knifeKitchen rules:- Respect duty, attendance and discipline (leave information!!)- Respect each other, communicate and work like one team.- Respect grooming standards and have a clean uniform.- Get good attitude and respect fellow employees (Hierarchy)- Not permitting mobile phone calls in the kitchen during the work- Make sure all items are available in the menu. (Anticipate the MEP)(Maintaininformation of non-available items on the board)CDP: Lead, control and support junior staff and organize good working conditions on all aspect (process,recipes,attitude,grooming)Understand and follow THE SPOT quality standard.Cleaning Planning: On a Daily basis: -: Control the fridge and items temperature to make sure no power cut happened, at the same time control the storage.take 5 to 10 min to recheck the storage. (Fridge, cold room and freezer) trained the junior team about that. (Segregate damaged items to be used for staff food dept)-Make a small cleaning of the fridge and the cold room every day at night before leaving the restaurant. (+ A complete cleaning + gap 1 time in a week)- Control and do the cleaning of the dirty tiles and wall + micro ovenOn a weekly basis- Full tiles and wall cleaning - Monday- Oven cleaning with special chemical product + top + around- Micro oven cleaning ( inside, around, behind and under ) - Tuesday- Work table cleaning ( behind, under and around ) - Wednesday- Clean and arrange the dry items storage - Thursday- Cold room control and cleaning - Tuesday- Exhaust and wire rack -Friday- Complete cleaning of the fridge ( behind and around + floor)- Clean the wall, wood rack and wood door storage ( also organize it)- Clean the fruits and vegetables rackOn a Monthly basis:- Remove elements in the kitchen to make a proper cleaning, wall and floor.- Make a good and complete cleaning of the exhaust ( inside, outside)- Check and clean the complete cold room- Make a good freezer cleaning, defrost and organize it.Job Types: Full-time, PermanentPay: \xe2\x82\xb920,000.00 - \xe2\x82\xb928,000.00 per monthBenefits:

• Food provided
• Health insurance
• Provident Fund

Schedule:

• Day shift
• Evening shift
• Morning shift

Supplemental pay types:

• Yearly bonus

Work Location: On the road