Operator

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.