KITCHEN STAFF

JOB SUMMARY

Responsible for ensuring food preparation and mise en place, and that all areas of the kitchen and food storage areas are clean.

DUTIES AND RESPONSIBILITIES

1. General Operations

   1. Does mise en place to prepare enough stocks for the operations demand to be consistent in providing fast service.
   2. Ensures to check the quality and quantity of ingredients (raw ingredients or pre-packed) to provide for the demand all day. Reports bad quality products to CDP.
   3. Prepares backup stocks to avoid stock shortage.
   4. Prepares the spoilage report and promptly reports to CDP.
   5. Ensures to wear the standard prescribed uniform and observes proper grooming.
   6. Executes inventory count, cleaning checklist and kitchen opening/closing checklist.
   7. Checks food preparation equipment daily.
   8. Performs any additional duties/tasks given by the CDP or head chef.
   9. Actively support and enforce the implementation of policies related.
   10. Checks and maintains a high standard of cleanliness in the restaurant outlet. Adheres to hygiene and sanitation standards of the company.
   11. Performs dish washing, equipment washing and sanitizing duties.
   12. Ensures that all changes in the existing processes are fully understood and implemented.

2. Operations Management

   1. Payments are immediately entered into the POS system and collected at the completion of the meal.
   2. Able to utilize his / her time while on duty and being productive.
   3. Ensure a balance of the register at the end of the shift or working period.
   4. Showcases assets like excellent numerical skills, attention to details, courtesy, and teamwork.

3. Client Relationship and Customer Focus

   1. Interacting with customers and accepting payment from them for products and services provided.
   2. Serves each customer / guest respectfully, swiftly and effectively with an honest, positive, friendly, and exuberant attitude.
   3. Promoting services, improving customer satisfaction, answering to inquiries, reporting to the restaurant's manager, and greeting customers.
   4. Have a general knowledge of the restaurant to answer guest queries.

4. Health & Safety and Compliance

5. Ensure a safe working station at all times to prevent injuries and harm.

6. Identify hazard in the cashier station and report right away to the manager of the items found.

7. Follow the TAG Concessions HACCP guidelines at all times.

JOB SPECIFICATION

1. Educational Qualifications

At least high school graduate, vocational short course

1. Work Experience

At least one (1) year experience, preferably in the same industry

BENEFITS:

• Employee Discounts
• Birthday Paid Leave
• Free Birthday Buffet