Training and Development for staffs Scheduling staff Providing maximum levels of customers service and satisfaction at standard Working closely with Owner to ensure production to be executed mannerly Equipments control and maintenance

Up to date with company’s policies Training and Developing new employees Resolving customer issues to their overall satisfaction Providing leadership Overseas inventoryEnsuring health, safety and security rules are followed

Business Strategy Development Financial PlanStaff and Management Daily OperationsSales and Marketing Customer Service

Responsible for supplying and assigned work station with all needed products and equipments. Prepares all the prep work for menu items using standardized recipes and SOPsFood Preparation for Breakfasts, Lunch and Dinner Inventory checking of specified food items for daily inventory Thorough knowledge of culinary operations including service techniques, food portioning and presentations

Making and serving specialty coffee and tea beverages. Speaking and interacting with both new and regular customers. Maintaining a clean and sanitized work station. Following health and safety guidelines. Adhering to recipes and presentations for food and beverage items. Being punctual and able to observe regular and consistent attendance. Contributing to a positive team environment.

Prepared one part of a major meal such as an entrée, vegetable, salad or dessert, in properquantities for serving; measures, mixes, seasons, garnishes and otherwise prepares dish. Assisted in the preparation of several parts of a major meal by mixing and stirring, ladling, adjustingheat, etc. Prepared breakfasts on an independent basis by cooking eggs and meat, and preparing cereals, coffee and similar items. Directed subordinates, and/or other helpers in dishing foods, preparing portions, serving, and cleaning work areas and utensils, and personally participates in such tasks when required. Performed other related work as required. Prepared mise-en-place for next day. Assisted with another station as assigned by the Chef de Partie. Collected store items as required from the main kitchen. Cleaned and maintained kitchen equipment and reports any repair or maintenance needed.