JEFFERSON KIMAYONG

1 Staff Supervision: Overseeing

personnel to ensure effective

performance and adherence to

established protocols

2 Kitchen Staff Coordination:

Facilitating communication and

collaboration among kitchen team

members to enhance workflow and

efficiency

3 Staff Leadership: Providing guidance

and support to staff, fostering a positive

work environment and encouraging

professional growth

4 Food Preparation: Ensuring the

timely and accurate preparation of

meals, adhering to recipes and

presentation standards

5 Food Safety Compliance:

Implementing and monitoring

adherence to food safety regulations to

ensure the health and safety of all

patrons

6Employee Development: Identifying

training needs and providing

opportunities for skill enhancement and

career advancement

7 Sanitation Standards: Maintaining

high standards of cleanliness and

sanitation in food preparation and

service areas

8 Health Regulations: Staying

informed and compliant with local and

national health regulations to safeguard

public health

9 Customer Service: Delivering

exceptional service to guests,

addressing their needs, and enhancing

their overall dining experience

10 Operations Management:

Overseeing daily operations to ensure

efficiency, quality, and profitability

across all aspects of the kitchen and

service area