Financial Indicators:
Ensure all expenses of the unit kitchen are within budget
Ensure all orders processed in time and as per specs
Customer Orientation:
Ensure CSAT scores metrics are met and brand ratings improved
Ensure all MFPL equipment is in working order to ensure customer
satisfaction and to raise work tickets where required
Process Indicators:
Ensure all records and documentation required by FSSAI regulations
and for QA/QC purpose is maintained and updated
Ensure all other protocols for workflow is maintained
Learning & Development:
Ensuring training programs for the development and growth of team.
KITCHEN OPERATORS
Ensuring the periodical confirmations & appraisals of the team.