Supervisor & Cdp

**Supervisor Responsibilities**:
As a Supervisor at Daily Coffee Restaurant, you will play a crucial role in ensuring excellent customer service and maintaining smooth operations. You will oversee the daily activities of the staff, support management in various tasks, and help create a welcoming environment for both customers and employees.

1. **Staff Supervision**:

- Monitor staff attendance and schedule
- Oversee daily operations and ensure that all staff are performing their duties efficiently
- Train, mentor, and motivate team members, fostering a positive work environment
- Conduct regular performance evaluations and provide feedback to staff

2. **Customer Service**:

- Ensure that all customers receive prompt and friendly service
- Address customer inquiries, concerns, and complaints in a professional manner
- Assist in creating a welcoming atmosphere and ensuring customer satisfaction

3. **Operational Support**:

- Support the Manager in inventory management, including ordering supplies and conducting stock audits
- Assist in managing cash handling procedures and reconciliations
- Help coordinate staff schedules and ensure adequate coverage during busy periods
- Maintain knowledge of POS system including setup & maintenance and monitoring the outlet cash flow

4. **Quality Control**:

- Monitor food and beverage quality to ensure that all items meet Daily Coffee Restaurant's standards.
- Ensure that all health and safety regulations are followed in the kitchen and dining areas
- Provide input on menu changes, promotions, and special events
- Conducting regular inspection of the outlet kitchen to determine whether proper standard of hygiene and sanitation are maintained
- Checking in on dining customers to enquire about food quality and service
- Reviewing customer surveys to develop and implements ways to improve customer service

5. **Team Collaboration**:

- Foster open communication between staff and management to enhance teamwork and cooperation
- Participate in staff meetings and contribute ideas for improving service and operations
- Assist in organizing staff training sessions
- Assist in other duties as assigned by the management team

6. **Sales and Promotion**:

- Promote special offers and menu items effectively to boost sales
- Collaborate with the marketing team to implement promotional strategies

**Supervisor Requirements and Skills**:

- High school diploma or equivalent; degree in hospitality or business management is a plus
- Previous experience in a supervisory or leadership role within the restaurant or hospitality industry.
- Strong interpersonal and communication skills
- Ability to manage time effectively and prioritize tasks in a fast-paced environment
- Knowledge of food safety standards and regulations

**CDP Responsibilities**:
- As the Outlet Chef de Partie (CDP) at Daily Coffee Restaurant, you will be responsible for overseeing a specific section of the kitchen, ensuring that all dishes are prepared to the highest standards while adhering to halal certification requirements. You will work closely with the Sous Chef and Head Chef to create exceptional culinary experiences for our guests while maintaining the integrity of halal food preparation.

1. **Culinary Execution**:

- Prepare and cook menu items in your designated section, ensuring adherence to recipe specifications and quality standards
- Maintain high standards of food safety and sanitation practices, particularly in relation to halal food preparation

2. **Halal Compliance**:

- Ensure that all food items used in your section are halal-certified and comply with restaurant policies regarding halal practices
- Assist in the implementation of training programs for kitchen staff on halal food preparation and handling techniques
- Regularly check inventory and suppliers to ensure all ingredients meet halal certification requirements

3. **Kitchen Operations**:

- Assist in managing daily kitchen operations within your section, including inventory management and ordering supplies
- Work collaboratively with other chefs and kitchen staff to ensure a smooth workflow and timely service during peak hours
- Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure management standard are met
- Knowledge of all SOP and policies pertaining to the food preparation, receiving, storage and sanitation
- Operate and maintain department equipment and reporting of malfunctioning
- Personally responsible for the hygiene, safety and correct use of equipment and utensil
- Check periodically expiry dates and proper storage of food items in the kitchen

4. **Quality Control**:

- Monitor the quality of dishes during preparation and presentation, ensuring they meet the restaurant's standards for taste and aesthetics
- Provide feedback to the Outlet Sous Chef and Head Chef regarding ingredient quality, menu items, and overall kitchen operations

5. **Team Collaboration**
- Train and