promptly and effectively. Inventory Management and Cost Control: Manage inventory levels of food and supplies waste. Collaborate with executive chef or kitchen manager in budget preparation and cost analysis. Adhere safety regulations. Strong leadership and team management skills. Excellent communication and interpersonal
Oversee and manage the shift process, which includes HR, quality, safety, risk, environment, administration your team on elements discussed in the meeting. • Manage shift employee relations climate and ensuring corrective employees all aspects of the shift activities. Manage the staff's timekeeping, leave rosters and attendance