Institute of International Culinary And Hospitality Entrepreneurship
• Company Trainer
• Implement brand and employee protocols, projects, etc.
• Oversee the implementation of new menu updates received from the higher-ups
• Participate in the weekly meetings and report to the higher-ups
• Disseminate company updates like the opening of a new branch. How many expected locations will be launched, etc.
• Serve as a point of contact for the managers on certain brand areas of responsibility
• Monitor inactive team members with the help of the scheduling team.
• Data entry
• Data Analysis
• Work force management
• Responsible for checking the misconduct of team members on a regular basis, and must take the necessary action guided by the company protocol.
• Make sure that all team members adhere to the standard sets by the company.
• Supported order-taking and live system interaction, Attend to customer needs, customize orders and guarantee client satisfaction while adhering to company protocols in handling the sequence of order taking
• Taught Japanese learners in conversational and workplace English.
• Created customized lesson plans and progress reports.
• Taught Japanese learners in conversational and workplace English.
• Created customized lesson plans and progress reports.
• Supervised kitchen operations, menu development, and inventory.
• Ensured compliance with food safety and hygiene protocols.
• Managed hiring and training of kitchen personnel.
• Managed food preparation stations and junior chefs.
• Monitored hygiene, plating, and kitchen workflow.
• Supported menu engineering and operational quality.
• Prepped and plated cold dishes under guidance of senior chefs.
• Maintained stock levels and proper labeling/storage.
Analyzing engagement data, identifying trends in customer interaction and planning digital campaigns to build community.
Search the Internet for information on a wide variety of topics.
Promote companies' products and services by developing copy for websites, social media, marketing materials.