CDP / DCDP

Manage daily stock control, ordering, and coordination with the Head Chef.
Follow instructions from superiors and complete daily operational tasks efficiently.
Maintain full knowledge of menu items, recipes, production methods, and presentation standards.
Estimate daily production needs and ensure quality checks of raw and cooked food.
Ensure high-quality food production, preparation, and presentation at all times.
Maintain guest satisfaction while controlling food and operating costs.
Follow proper preservation standards and ensure correct storage and temperature control.
Maintain hygiene, safety, and proper use of equipment/utensils.
Check expiry dates periodically and ensure proper storage of food items.
Train and guide subordinates daily to maintain motivation and cost-effective operations.
Promote effective communication and a friendly working environment within the team.

Food Menu