Deputy Production Manager

Responsibilities Culinary Function

Carry outservices in accordance with the menus based on technical sheets, evaluate orcheck them, and make corrections if necessary

Superviseproduction techniques (cooking, setup, plating, etc.)

Providetechnical sheets to the relevant teams and inform them of any cycle changes

Managecomplaints: draft analyses and action plans, and monitor their implementation

Hygiene and Quality Function

Comply withand ensure compliance with hygiene and safety regulations

Monitor andensure proper application of required procedures and the quality of service

Follow up onnon-compliance issues related to hygiene

Inform staffof the importance of maintaining equipment and facilities

Foster asense of responsibility among staff regarding the cleanliness of premises andequipment

Check theeffectiveness of end-of-day cleaning

Stock Management Function

Identifyneeds

Manage stocklevels

Managecleaning products

Supervisestorage and organization of equipment

Liaisebetween the Handling Department and the Food Department

Ensure theintegration and training of new employees

Work with theCenter Director to align staffing with working hours and workload

Management and Organization Function

Prepareemployee schedules and determine the need for temporary and permanent staff

Supervise theproper execution of client service preparations

Lead andmanage your team

Ensure propercompliance with procedures within the department

Act as aliaison between the Handling Department and the Food Department

Ensure theintegration and training of new employees

Collaboratewith the Center Director to match positions with working hours and workload

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