MethodM jobs

<p>Suggests new items and improvements to recipe <br> Participates in tasting panels <br> Check health status of employees and ensure no contamination due to sickness occurs <br> Is accountable for achievement of relevant objectives and KPI s <br> Ensure proper updating of health certificates <br> Adheres to confidentiality and does not disclose work-related information to outside parties <br> Authorized to fire kitchen section employees who breach Anthony s rules <br> Authorized to promote kitchen employees based on their performance evaluation <br> Authorized to accept / reject leave requests of kitchen crew <br> Authorized to issue a purchase order <br> Authorized to reject received materials <br> </p><h4>Skills and Qualifications</h4><p>8 years culinary experience <br> Ability to work under pressure and in a fast-paced environment <br> Capable of delegating multiple tasks <br> Good communication skills <br> High leadership skills and can lead by example</p>

<b>Duties &amp; Responsibilities </b><br> <br>-Oversee the day-to-day operations of the branch, ensuring smooth and efficient workflow. <br>-Lead, supervise, and motivate staff, providing clear direction and maintaining a positive team environment. <br>-Prepare staff schedules, monitor attendance and grooming, and ensure adequate shift coverage. <br>-Ensure compliance with our restaurant s recipes, portion sizes, food quality, service standards, hygiene, and food safety procedures. <br>-Monitor kitchen and facility cleanliness, maintenance, security, and overall organization. <br>-Maintain high customer service standards, handle complaints, and implement corrective actions based on customer feedback and inspection reports. <br>-Monitor stock levels, order supplies when needed, coordinate with the Delivery Supervisor, and minimize food waste. <br>-Review cashier records and ensure accurate, timely submission of daily and monthly reports. <br>-Conduct staff performance appraisals and ensure achievement of operational objectives and KPIs. <br>-Report incidents that may compromise food safety or operations and maintain the confidentiality of company information. <br><br><p><strong>Desired Candidate Profile</strong></p>-Minimum 5 years of experience in the restaurant industry, preferably in a supervisory or managerial role. <br>-Knowledge of quality management systems and food safety standards. <br>-Strong leadership, delegation, organizational, and multitasking skills. <br>-Excellent communication, interpersonal, teamwork, and problem-solving abilities. <br>-Ability to work flexible hours, including evenings and weekends. <br>-High level of professionalism, accountability, and attention to detail.

<b>Duties &amp; Responsibilities </b><br> <br>-Assist the Branch Manager in supervising daily branch operations and ensuring service quality and food safety standards are met. <br>-Inspect dining areas and ensure cleanliness, hygiene, and proper organization. <br>-Guide cashiers and phone operators on work procedures, hygiene, and customer service standards. <br>-Welcome customers, maintain high service standards, and resolve customer complaints. <br>-Review cashier registers at the end of each shift. <br>-Ensure compliance with food safety and hygiene procedures and follow up on customer feedback, mystery shopping results, and inspection reports. <br>-Oversee building maintenance, cleanliness, and security. <br>-Report any incidents that may compromise food safety to the Branch Manager and Quality &amp; Food Safety Manager. <br>-Conduct fair and objective performance appraisals for cashiers and phone operators. <br>-Maintain confidentiality of all work-related information. <br><br><p><strong>Desired Candidate Profile</strong></p>Skills &amp; Qualifications <br>-Minimum 3 years of experience in the restaurant industry. <br>-Strong leadership, communication, and interpersonal skills. <br>-Good problem-solving and teamwork abilities. <br>-Ability to delegate tasks and work flexible hours, including nights and weekends.-

<p>Ensure that all food and products are consistently prepared and served according to the restaurant s recipes, portioning, cooking and serving standards; <br> Supervise food preparation and cooking; <br> Provide clear direction to the Kitchen staff; <br> Know and comply consistently with our restaurant s standard portion sizes, cooking methods, quality and food safety standards and kitchen rules, policies and procedures; <br> Stock and maintain sufficient levels of food products at line stations to assure a smooth service period <br> Maintain a clean and sanitary work station area; <br> Follow proper plate presentation and garnish set up for all dishes; <br> Handle, store and rotate all products properly; <br> Ensure that all equipment are kept clean and kept in excellent working condition through personal inspection and by following the restaurant s preventative maintenance programs; <br> Conduct daily orders from approved suppliers; <br> Receive incoming Materials, inspects them and store them appropriately; <br> Monitor the temperature inside Fridges / freezers daily; <br> Inspect the kitchen area for cleanliness; <br> Check each prepared order; <br> Provide general directions to Kitchen staff regarding cleaning, hygiene, organization, and work techniques; <br> Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner; <br> Comply with food safety and hygiene procedures: adhere to proper dress code and grooming (no beard or mustache, clean and short nails, no talking or coughing above food, proper handwashing, does not use his phone or touch personal items during food handling ) <br> Ensure timely preparation and delivery of orders as per our restaurant s requirements <br> Takes actions according to customer complaints and feedback as well as mystery shopping and food safety inspection reports <br> Prevent waste in the kitchen <br> Ensure timely attendance and accurate reporting <br> Check attendance of staff and their grooming <br> Suggests new items and improvements to recipe <br> Participates in tasting panels <br> Check health status of employees and ensure no contamination due to sickness occurs <br> Is accountable for achievement of relevant objectives and KPI s <br> Ensure proper updating of health certificates <br> Adheres to confidentiality and does not disclose work-related information to outside parties <br> Authorized to fire kitchen section employees who breach our restaurant s rules <br> Authorized to promote kitchen employees based on their performance evaluation <br> Authorized to accept / reject leave requests of kitchen crew <br> Authorized to issue a purchase order <br> Authorized to reject received materials</p><p><strong>Desired Candidate Profile</strong></p><h4>Skills and Qualifications</h4> <p>8 years culinary experience <br> Ability to work under pressure and in a fast-paced environment <br> Capable of delegating multiple tasks <br> Good communication skills <br> High leadership skills and can lead by example</p>

Duties & Responsibilities <br> <br>-Oversee the day-to-day operations of the branch, ensuring smooth and efficient workflow. <br>-Lead, supervise, and motivate staff, providing clear direction and maintaining a positive team environment. <br>-Prepare staff schedules, monitor attendance and grooming, and ensure adequate shift coverage. <br>-Ensure compliance with our restaurant’s recipes, portion sizes, food quality, service standards, hygiene, and food safety procedures. <br>-Monitor kitchen and facility cleanliness, maintenance, security, and overall organization. <br>-Maintain high customer service standards, handle complaints, and implement corrective actions based on customer feedback and inspection reports. <br>-Monitor stock levels, order supplies when needed, coordinate with the Delivery Supervisor, and minimize food waste. <br>-Review cashier records and ensure accurate, timely submission of daily and monthly reports. <br>-Conduct staff performance appraisals and ensure achievement of operational objectives and KPIs. <br>-Report incidents that may compromise food safety or operations and maintain the confidentiality of company information. <br> <br>Skills & Qualifications <br>-Minimum 5 years of experience in the restaurant industry, preferably in a supervisory or managerial role. <br>-Knowledge of quality management systems and food safety standards. <br>-Strong leadership, delegation, organizational, and multitasking skills. <br>-Excellent communication, interpersonal, teamwork, and problem-solving abilities. <br>-Ability to work flexible hours, including evenings and weekends. <br>-High level of professionalism, accountability, and attention to detail

Duties & Responsibilities <br> <br>-Assist the Branch Manager in supervising daily branch operations and ensuring service quality and food safety standards are met. <br>-Inspect dining areas and ensure cleanliness, hygiene, and proper organization. <br>-Guide cashiers and phone operators on work procedures, hygiene, and customer service standards. <br>-Welcome customers, maintain high service standards, and resolve customer complaints. <br>-Review cashier registers at the end of each shift. <br>-Ensure compliance with food safety and hygiene procedures and follow up on customer feedback, mystery shopping results, and inspection reports. <br>-Oversee building maintenance, cleanliness, and security. <br>-Report any incidents that may compromise food safety to the Branch Manager and Quality & Food Safety Manager. <br>-Conduct fair and objective performance appraisals for cashiers and phone operators. <br>-Maintain confidentiality of all work-related information. <br> <br>Skills & Qualifications <br>-Minimum 3 years of experience in the restaurant industry. <br>-Strong leadership, communication, and interpersonal skills. <br>-Good problem-solving and teamwork abilities. <br>-Ability to delegate tasks and work flexible hours, including nights and weekends

•Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards; <br>•Supervise food preparation and cooking; <br>•Provide clear direction to the Kitchen staff; <br>•Know and comply consistently with our restaurant’s standard portion sizes, cooking methods, quality and food safety standards and kitchen rules, policies and procedures; <br>•Stock and maintain sufficient levels of food products at line stations to assure a smooth service period <br>•Maintain a clean and sanitary work station area; <br>•Follow proper plate presentation and garnish set up for all dishes; <br>•Handle, store and rotate all products properly; <br>•Ensure that all equipment are kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs; <br>•Conduct daily orders from approved suppliers; <br>•Receive incoming Materials, inspects them and store them appropriately; <br>•Monitor the temperature inside Fridges / freezers daily; <br>•Inspect the kitchen area for cleanliness; <br>•Check each prepared order; <br>•Provide general directions to Kitchen staff regarding cleaning, hygiene, organization, and work techniques; <br>•Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner; <br>• Comply with food safety and hygiene procedures: adhere to proper dress code and grooming (no beard or mustache, clean and short nails, no talking or coughing above food, proper handwashing, does not use his phone or touch personal items during food handling…) <br>• Ensure timely preparation and delivery of orders as per our restaurant’s requirements <br>• Takes actions according to customer complaints and feedback as well as mystery shopping and food safety inspection reports <br>• Prevent waste in the kitchen <br>• Ensure timely attendance and accurate reporting <br>• Check attendance of staff and their grooming <br>• Suggests new items and improvements to recipe <br>• Participates in tasting panels <br>• Check health status of employees and ensure no contamination due to sickness occurs <br>• Is accountable for achievement of relevant objectives and KPI’s <br>• Ensure proper updating of health certificates <br>• Adheres to confidentiality and does not disclose work-related information to outside parties <br>• Authorized to fire kitchen section employees who breach our restaurant’s rules <br>•Authorized to promote kitchen employees based on their performance evaluation <br>•Authorized to accept / reject leave requests of kitchen crew <br>•Authorized to issue a purchase order <br>•Authorized to reject received materials <br> <br>Skills and Qualifications <br>•8 years’ culinary experience <br>•Ability to work under pressure and in a fast-paced environment <br>•Capable of delegating multiple tasks <br>•Good communication skills <br>•High leadership skills and can lead by example

• Suggests new items and improvements to recipe <br>• Participates in tasting panels <br>• Check health status of employees and ensure no contamination due to sickness occurs <br>• Is accountable for achievement of relevant objectives and KPI’s <br>• Ensure proper updating of health certificates <br>• Adheres to confidentiality and does not disclose work-related information to outside parties <br>• Authorized to fire kitchen section employees who breach Anthony’s rules <br>•Authorized to promote kitchen employees based on their performance evaluation <br>•Authorized to accept / reject leave requests of kitchen crew <br>•Authorized to issue a purchase order <br>•Authorized to reject received materials <br> <br>Skills and Qualifications <br>•8 years’ culinary experience <br>•Ability to work under pressure and in a fast-paced environment <br>•Capable of delegating multiple tasks <br>•Good communication skills <br>•High leadership skills and can lead by example