En En Neri

Production worker:

• Operating machinery: using equipment like conveyor lines and pallet jacks to operate machinery and perform specific tasks.
• Preparing materials: measuring and grading materials into machinery.
• Putting together products on an assembly line.
• Checking products for defects, basic quality checks, and ensuring products meet health and safety standards.
• Wrapping, labeling, and packing finished products for shipment.
• Cleaning and maintaining machinery and work areas, and reporting equipment faults to maintenance.
• Unloading, organizing, and stocking shipments. Goods and storing products and raw materials.
• Attached identification labels to finished packaged items or stamped lot number and shipping destination information on containers.

Admin Chef Assistant

• Ordering all the dry goods and fresh vegetable items that are needed in the kitchen.
• Prepare and print all the recipes that they need in the kitchen.
• Ensure all the products are received in good condition, with expiration labels, and stored using the FIFO procedure.
• Maintain supplies inventory by checking stock to determine inventory levels, anticipating needed supplies.
• Exhibits polite and professional communication via phone, email, and mail.
• Supports the team by performing tasks related to organization and strong communication.

CASHIER:

• Processed credit card, cash, and check payments, ensuring all transactions were accurate.
• Issuance of customer changes, receipts, refunds, and tickets.
• Resolve customer complaints, guide them, and provide relevant information.
• Pleasantly deals with customers to ensure satisfaction.
• Provided excellent customer service while promoting loyalty programs to increase sales potential.
• Maintained current knowledge of store promotions to highlight sales to customers.
• Balanced daily transactions on a computerized point-of-sale system.

Crew Trainer:

• Train, coach, and support all the crew members in the restaurant in order to enhance their technical skills according to the chain's standards.
• Participates in setting the crew training schedules with the restaurant manager.
• Train all crew members to enhance their technical skills.
• Follow up with the management team on the training process progress in the restaurant.
• Reassessment of crew members on one station/module using the station observation checklist once a month, in cooperation with the management.
• Provide constructive feedback, and one-on-one coaching, to employees.
• On-floor coaching for all crew members to ensure the right implementation of all procedures.