Workshop foreman
Kitchen factories in the company "ZA OBE SHEKI"
Vacancy description
Shows the best performance results in its workshop. Working himself, he manages one of the shops (Hot / Cold / Blank / Baking / Assembly) of the Kitchen Factory, fulfills the plan for the production of the product on time and quality within its workshop.
Quality is judged by our customers' ratings and complaints (what we should strive for is their absence).
Criteria for assessing the Foreman: discipline in the team; fulfillment of the production plan on time; performing required tasks; high-quality analysis of violations in your shop; the number of complaints about the work of the shop employees; the level of knowledge and training of cooks in the workshop
Labor remuneration conditions: 3000 rubles per shift of 12 hours * * when performing daily KPI
Working hours: day shift from 08:00 to 20:00; night shift from 20:00 to 08:00 Social package: employment, salary, bonuses, vacations, sick leave
Form of daily reporting: plan fact on production; providing photos of control points (3-4 CT) 4-5 times a day; registration of write-offs for a shift.
Weekly reporting form: weekly analysis of KPI changes (production, quality, speed, payroll percentage)
Quality is judged by our customers' ratings and complaints (what we should strive for is their absence).
Criteria for assessing the Foreman: discipline in the team; fulfillment of the production plan on time; performing required tasks; high-quality analysis of violations in your shop; the number of complaints about the work of the shop employees; the level of knowledge and training of cooks in the workshop
Labor remuneration conditions: 3000 rubles per shift of 12 hours * * when performing daily KPI
Working hours: day shift from 08:00 to 20:00; night shift from 20:00 to 08:00 Social package: employment, salary, bonuses, vacations, sick leave
Form of daily reporting: plan fact on production; providing photos of control points (3-4 CT) 4-5 times a day; registration of write-offs for a shift.
Weekly reporting form: weekly analysis of KPI changes (production, quality, speed, payroll percentage)
Requirements for a candidate
Experience: from 1 year as a foreman / sous chef in food production
Skills: practical skills in cooking dishes and semi-finished products in your workshop for any position at a high level; ability and desire to work with shift reporting every day; ability to teach and control
Knowledge: rules for working with inventory and equipment, rules for transportation, storage, SANPIN standards, technological processes for preparing dishes in your workshop, both in large volumes and in pieces; understanding and ability to read TTK
Tool proficiency: all kitchen utensils and equipment
Skills: practical skills in cooking dishes and semi-finished products in your workshop for any position at a high level; ability and desire to work with shift reporting every day; ability to teach and control
Knowledge: rules for working with inventory and equipment, rules for transportation, storage, SANPIN standards, technological processes for preparing dishes in your workshop, both in large volumes and in pieces; understanding and ability to read TTK
Tool proficiency: all kitchen utensils and equipment
Why us?
Free meals
Twice a day when changing at 12 o'clock. Tea, coffee and water are always at hand.
Career prospects
A transparent performance assessment system allows you to move up the career ladder. We have big plans and they will allow the whole team to grow!
Prizes
For the length of service; for mentoring; for versatility (foreman in several workshops)
Education
Modern principles of management and quality management, widespread use of various process automation systems.
Friendly team
Joint holidays and vibrant corporate life are supported by the company all year round.
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Contact us
Phone: + 7-926-787-02-29
E-mail: k.aksenova@z2s.ru
E-mail: k.aksenova@z2s.ru
Address: Moscow, st. Dorozhnaya 1k5s3