mahmoud yaafoury

Supervising and handling the operation with reporting to the Outlet manager about daily reports
•Training newly staff for their job role according to the regulation and company policy
•Monitoring the temperature of all food items inside the kitchen, chillers and freezers of the outlet for every shift
•Giving tasks to the supervisor on duty and double checking the daily check list
•Monitoring food process if it is up to standard
•Checking the food temperature - TDZ
•Receiving from supplier with paying attention to expiry date with taking into consideration the margin of its date until consuming upon the trending

I was responsible of almost 75% of all the branch manager’s tasks. Moreover, I carefully supervised the following:
• The personal hygiene of the employees and their regular attendance and abidance by the company rules
•The daily transactions done within the branch, including opening and closing sessions and cash accounts for the cashiers
• Doing the daily checklist of the restaurant and reporting it to the branch manager
•Contacting and ordering from suppliers and making sure all the received goods are in a good condition, and with a clear and valid expiration date
•Monitoring the temperature of all food items inside the kitchen, chillers and freezers of the restaurant on every shift
•Making sure that all kitchen members are following the rules of hygienic behavior according to the HACCP rules and regulations
•Paying careful attention to customer feedback through table visits and comment cards and taking action accordingly