F&B ManagerCÔNG TY CỔ PHẦN THỰC PHẨM DÂN ÔN

* Kitchen Management
- Attract, interview, train, assess, and retain talented kitchen staff.
- Establish schedules, policies, KPIs, and procedures for kitchen staff.
- Check 5S status of kitchen space weekly.
- Receive and prepare meals for evening and midnight shift workers.
- Calculate, prepare, and send out appropriate number of meals to employees of other factories, stores, and warehouses.
- Prepare a 30 days menu in advance at the end of every month.
- Compile and record data on number of guests to the canteen monthly.
- Compile and record data on number of meals consumed.
* Special Celebrations
- Follow traditional Vietnamese cultural holidays and prepare meals specific to that holiday.
- Follow traditional Western (US/Canada) cultural holidays and prepare meals specific to that holiday to promote cultural diffusion to our Vietnamese staff.
- Propose, decorate, and prepare themed days focusing on a specific culture and cuisine.
- Prepare special meals for events as directed by the BOD.
* Customer Service
- Prepare special meals for guests and VIPs.
- Teach kitchen staff how to make meals more visually attractive.
- Teach kitchen staff on dining etiquettes and customer service.
- Prepare alternative dishes for employees with special dietary needs.
- Collect and review weekly canteen service surveys and compile that into data to report to the BOD.
- Conduct satisfaction survey once per quarter to gauge meal and service quality.
- Propose ideas to improve the meal and service quality in the canteen at least once per quarter.
* Food Safety
- Ensure food safety by setting up a thorough and rigorous inspection system.
- Up-to-date and continuous training in food safety for all kitchen staffs.
- Calculate and prepare list of supplies to be restocked weekly.
- Weekly shopping to ensure only quality products and ingredients are used.