Section Management: Oversee and manage the daily operations of an assigned kitchen section/station, ensuring food preparation meets established quality and speed standards. Food Preparation & Cooking: Cook and present dishes according to standard recipes, presentation guidelines, and portion controls set by the Executive Chef / Sous Chef. Mise en Place: Ensure the section is fully prepared and stocked with all required raw materials and components before service starts. Team Supervision & Training: Train, guide, and supervise junior kitchen staff (Demi CDP, Commis 1, 2, 3, and Kitchen Helpers) in proper cooking techniques and safety procedures. Stock & Cost Control: Monitor stock levels, rotate ingredients using the FIFO (First In, First Out) method, order requisitions, and minimize food wastage to control food costs. Hygiene & Food Safety: Maintain strict standards of cleanliness, hygiene, and health & safety (HACCP principles) across the assigned station and equipment.
စားသောက်ဆိုင်သို့ လာရောက်သော ဧည့်သည်များအား နွေးထွေးစွာ ကြိုဆိုပြီး သင့်တော်သော နေရာသို့ လမ်းညွှန် ပို့ဆောင်ပေးခြင်း။ Menu ပါ အစားအသောက်များနှင့် သောက်စရာများကို အသေးစိတ် ရှင်းပြပေးခြင်း၊ ဧည့်သည်၏ မှာယူမှုများကို တိကျစွာ ရေးမှတ်/POS စနစ်အတွင်း ထည့်သွင်းခြင်း။ မှာယူထားသော အစားအသောက်များနှင့် သောက်စရာများကို သန့်ရှင်းသပ်ရပ်စွာဖြင့် အချိန်မီ ပို့ဆောင်ပေးခြင်း။ စားပွဲ၊ ကုလားထိုင်နှင့် စားသောက်ဖွယ်ရာ ကိရိယာများ (Cutlery/Crockery) ကို အစဉ်သန့်ရှင်းရေးပြုလုပ်ခြင်းနှင့် စားပွဲပြင်ဆင်ခြင်း (Table Setting)။ ဧည့်သည်များအတွက် ဘေလ် (Bill) တောင်းခံမှုကို ရှင်းလင်းပေးခြင်းနှင့် ငွေကောက်ခံမှု လုပ်ငန်းစဉ်များကို စနစ်တကျ ဆောင်ရွက်ခြင်း။ ဧည့်သည်များ၏ လိုအပ်ချက်များကို အမြဲမပြတ် ဂရုစိုက်ပေးခြင်းနှင့် အဆင်မပြေမှုများရှိပါက ယဉ်ကျေးစွာ ဖြေရှင်းပေးခြင်း (သို့မဟုတ်) သက်ဆိုင်ရာတာဝန်ရှိသူ ထံ အကြောင်းကြားခြင်း။
System Monitoring & Support: Serve as the first point of contact to analyze and resolve daily operational issues related to the F&B software (e.g., QR code scanning failures, loyalty point syncing errors). Performance & Load Monitoring: Monitor system performance during peak hours, proactively identifying and coordinating with the vendor to resolve user load errors and system bottlenecks caused by high concurrent traffic. Vendor Management: Consistently coordinate with the external software vendor (developer team) to report unresolved bugs and request new features. Clearly communicate technical requirements and follow up regularly to ensure timely resolutions. Hardware & System Troubleshooting: Perform basic troubleshooting and maintenance for POS hardware, addressing common system errors or automatic repair failures. Testing (UAT): Perform User Acceptance Testing (UAT) for all new software updates, bug fixes, and features provided by the vendor before deploying them to internal users.
Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures. Arrange for maintenance and repair of equipment and other services. Take responsibility for the entire restaurant and operation and performance Analyze and plan the sales and shift – including sales, food control and staff control Be knowledgeable to operate the existing POS system based on the trained responsibility Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required. Conduct monthly inventory of operating supplies and equipment together with the stewarding department. Monitor operating supplies, equipment and reduce spoilage and wastage successful. Produce reports and analysis of the outlet and present report in the weekly performance meeting. Ensure that restaurants operate efficiently and profitably, achieving targets set by the company. Prepare reports at the end of the shift/week, including staff control, food control and sales of the day.
Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures. Arrange for maintenance and repair of equipment and other services. Take responsibility for the entire restaurant and operation and performance Analyze and plan the sales and shift – including sales, food control and staff control Be knowledgeable to operate the existing POS system based on the trained responsibility Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required. Conduct monthly inventory of operating supplies and equipment together with the stewarding department. Monitor operating supplies, equipment and reduce spoilage and wastage successful. Produce reports and analysis of the outlet and present report in the weekly performance meeting. Ensure that restaurants operate efficiently and profitably, achieving targets set by the company. Prepare reports at the end of the shift/week, including staff control, food control and sales of the day.