Kitchen sous chef

Manpower & Scheduling

• Plan and manage manpower scheduling and rostering
• Coordinate staffing needs across operations
• Ensure adequate manpower for daily fulfilment
• Ensure product and recipes are correct in accordance to standard

Inventory

• Create reports for inventory
• Coordinate with suppliers on incoming stocks

Operations success

• Monitor daily operational flow and service levels
• Troubleshoot operational bottlenecks and escalations
• Support SOP implementation and process improvements