📊 1. Food Cost Control
Managing ingredient costs and controlling waste is essential to profitability. I analyze usage reports, calculate food cost percentages, and implement portion control strategies. This ensures consistent quality while keeping expenses aligned with budget targets. 🔍 Click Here to View
🧾 2. POS (Point of Sale) System Management
I use POS systems not just for processing orders, but to track sales trends, monitor item performance, and generate reports for inventory and costing. I ensure menu items are correctly programmed and staff is trained for accurate and efficient use. 🔍 Click Here to View
📘 3. SOPs (Standard Operating Procedures)
I develop and apply SOPs to maintain consistency, hygiene, and safety in all kitchen operations. These protocols guide food preparation, cleaning schedules, service flow, and emergency responses — helping train new staff and maintain high standards.
📦 4. Inventory Management
I keep tight control over stock levels by conducting regular inventory counts, maintaining accurate records, and using forecasting tools. This minimizes waste, prevents shortages, and ensures smooth day-to-day kitchen operations.
🧊 5. Storage & Stock Rotation
I organize cold, dry, and frozen storage zones with labeling, date marking, and shelving plans based on FIFO (First In, First Out) principles. Proper rotation reduces spoilage and ensures food safety, especially during busy service hours.
📈 6. Purchasing & Supplier Coordination
I work closely with trusted suppliers to source high-quality ingredients at the best prices. I negotiate contracts, schedule deliveries, and monitor product quality, ensuring our kitchen receives fresh, reliable stock while controlling costs.
🧹 7. Hygiene & Sanitation Compliance
I implement food safety systems following HACCP and international standards. This includes daily sanitation checklists, personal hygiene enforcement, temperature monitoring, and staff training — creating a safe, compliant kitchen environment.