ADEN SERVICES (VIỆT NAM)

 Check the staff grooming and hygiene daily
 Check the cleanliness and the canteen set up daily before, during, and after each service
 Follow-up hygiene for food safety according to ADEN Procedures and Policy
 Coordinate the daily briefing (roll-call) with all member of his team
 Supervise the service quality at the unit
 Attend the operations management weekly meetings (to for reporting and follow-up)
 Handle complains of the clients staff regarding food and service
 Organize training for the colleagues in order to ensure a good professional knowledge and service
 Elaborate with the chef the menus and re-adjust the menu content when necessary. He decides alone of the content in the menu
 Monitor with the chef cook the food supplies (quantity & quality), the food spoilage and the food taking, maintain a good relationship with the suppliers
 To assist chef cook in food cost control and purchase order
 Give definite assignments to the canteen colleagues (task list, procedures and objectives)
 Send to the Operation Admin/ operations manager: the time sheet on 25th for every month, duty roster on 28th,menus on 10th for half month and on 20th for 01 months
 Take care of paperwork/admin and send all management documents at end of each month
 Control and manage bar level of chemical cleaning products delivery in doing a site internal purchase order
 Check the price and quantity on each daily delivery note
 Handle a good communication with the management of the site (especially with the human resources manager and the chef cook). In case of a problem with factory management, he should refer the problem to Aden operations manager
 Make the evaluation of all canteen colleagues at the end of each month
 Inform and report to the Project Manager/operations manager about daily running-operations (daily notes on the canteen dairy)