KITCHEN SUPERVISOR - HARAKU RAMEN

•        Allocation of work

•        Checking mis-en-place / Preparation on quality and quantity

•        Control wastage

•        Maintain quality

•        Maintain discipline and grooming of staff

•        To Maintain Hygiene and sanitation

•        Portion control

•        Storage of food ingredient

•        Raw material quality check

•        Allot duties to Leader cook

•        Control over production and wastage.

•        Adhering to HACCP

•        Minimum 2 years’ experience in the same position

•        Knowledge and ability to run a section and kitchen employee

•        Positive attitude and ready to work hard

•        Ability to work without close supervision

•        Ability to produce good quality and quantity food in all section

•        Team management skill

•        Attention to detail

•        Good Level of COGS