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Major Duties and Responsibilities: • Inspects employees daily for cleanliness and health problems. • Monitors and checks operation and cleaning procedure execution. • Monitors and checks proper food handling procedures. • Orient new and incoming employees on specific task; cleaning procedures, use of equipment and supplies. • Inspects kitchen, butchery, salad preparation, pot-washing room, cooking area, kitchen chillers, freezers, employee rest rooms and garbage disposal to insure cleaning standards are met. • Insures proper coverage of employees for each section and keeps daily timesheets of all employees under supervision. • Maintain coordination of Process and Quality monitoring forms in accordance with HACCP Principles and practices. • Liaises with Chef Cook, Pastry Chef and key personnel on operational and quality functions in each section. • Maintain professional customer/client relationship. • Should maintain a professional management/employee relationship. • Control and safe custody of company property and assets in assigned section or site. • Organize and monitor preventive maintenance activities of AGS property and equipment. • Maintain professional behaviour of all AGS staff. • Timely accurate accounting, production and reporting of operational and quality documents for regular submission. • Prepares menus, minimize wastage and achieve budget food cost. • Develop and introduce new dishes. • Protect Algosaibi Services Company reputation in the site.