Responsibility: Delivery and Quality Control: - Ensure and control FIFO (first in \xe2\x80\x93 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 requirements Production: - Every morning make the post MEP (Mis En Place) (spoon, sponge, small garbage, cutting board, roll paper dispenser\xe2\x80\xa6..) - 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 \xe2\x80\x93 cleaning \xe2\x80\x93 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 knife Kitchen 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\xe2\x80\xa6) 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 oven On 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 \xe2\x80\x93Friday - 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 rack On 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, Permanent Pay: \xe2\x82\xb920,000.00 - \xe2\x82\xb928,000.00 per month Benefits:

• Food provided
• Health insurance
• Provident Fund

Schedule:

• Day shift
• Evening shift
• Morning shift

Supplemental pay types:

• Yearly bonus

Work Location: On the road