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JOB DESCRIPTION TITLE : Cashier RESPONSIBILITY '¢ Well versed in 6 Steps of Counter Service. Maintain continuous courtesy and greetings. '¢ Well versed in Electronic Cash Register (ECR) and Cash Handling Procedures. '¢ Responsible for the correct accounting of cash sales and floats for the shift. '¢ Will be solely in charge of the assigned ECR machine. '¢ Cashiers are not allowed to be in direct contact with food. '¢ Responsible for cashier's paperwork for MOD approval, example Daily Sales Record. '¢ Prepare daily Staff Meals Entitlements Form. '¢ Responsible for the cleanliness of work area and cash register. '¢ Ensure correct condiments and product served. Assist when possible, with the service and preparation of beverages. '¢ High conscious in hygiene and cleanliness factor. Cashier must avoid contact with food. '¢ Quality assurance of products to be served. Determine shelf life / expiry before serving. '¢ Practice of Clean As You Go while performing routine station duties. '¢ Follow strictly the Counter Opening & Closing Procedures. '¢ Do not leave the counter area while under assignment unless permitted to do so. '¢ Assist in general store cleaning and maintenance. TITLE : Kitchen Crew RESPONSIBILITY '¢ Cook to order the product according to M.O.D instruction and follow Standard Operating Procedures (S.O.P) '¢ High consciousness in hygiene and cleanliness, including product preparation, equipment cleanliness, personal hygiene and food handling in accordance to the food handling procedures. '¢ Preparation of standby products accordingly to projection. '¢ Quality assurance of products to be served, determine label validity. '¢ Practice Clean As You Go while performing routine station duties. '¢ Ensures stock sufficiency, by consistent monitoring and replenishing. Feedback to the M.O.D on stock reaching critical levels. Stock replenishing must follow FIFO. '¢ Reporting to the M.O.D on any equipment or machinery breakdown. '¢ Stringent control on wastage level to optimize productivity. '¢ Follow strictly the Kitchen Fire Up / Opening & Closing Procedures. '¢ Do not leave the kitchen area while under assignment unless permitted to do so. '¢ Ensure the kitchen area is in order and clean condition and all equipment are in working condition before shift handover. '¢ Assist in general store cleaning and maintenance.
OUR VISION To be a global food service organization and a worldwide brand OUR MISSION We are committed to providing fresh and good quality food prepared and served by passionate employees who take pride in delighting our guests with memorable high qualities dining experience OUR CORE VALUE We believe in the Marrybrown system. We are committed to our customer with QSCV and strive continually to improve. We give back to our communities. We grow our business profitably and operate our business ethically.
SPM / O Level / SKM Level 1 / SKM Level 2 / SKM Level 3 or Equivalent
