Introduction Of MASCO Users of MASCO Structure Of Classification Progressive Wage Policy
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MASCO Code
1412-04
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Canteen Manager
Canteen Manager Directly supervise and coordinate activities of workers engaged in preparing and serving food
Alternative Names
Tasks
Training workers in food preparation, and in service, sanitation, and safety procedures
Assigning duties, responsibilities, and work stations to employees in accordance with work requirements
Inspecting supplies, equipment, and work areas to ensure efficient service and conformance to standards
Performing related tasks
Managing, planning, scheduling and monitoring the assignments of other employees
Preparing budget estimates
Maintaining high standards of quality control, hygiene and health and safety
Ensuring that the organization's operations comply with occupational health and safety regulations
Ensuring the dining room, kitchen, and food storage are in compliance with health regulations
Supervising and participate in kitchen and dining area cleaning activities
  • I
    Accomodation And Food Service Activities
  • N
    Administrative And Support Service Activities
  • M
    Professional, Scientific And Technical Activities
  • HT-012-5:2011
    Food Preparation and Production Service
  • HT-010-5:2012
    Food & Beverage Management
  • 0414
    Management and Administration
  • 1011
    Domestic Services
  • 1013
    Hotel, Restaurants and Catering
Skills
Asas
Active Listening
Proficiency in giving full attention to what other people are saying, taking time to understand the points being made and asking questions as appropriate.
Speaking
Proficiency in communicating effectively as well as convey information verbally and in a way that can understand.
Monitoring
Proficiency in monitoring/assessing performance of yourself, other individuals, or organisations to make improvements or take corrective action.
Service Orientation
ability in looking for ways to help people.
Management of Personnel Resources
proficiency in motivating, developing, and directing people as they work, identifying the best for the job.
Khusus
Costing Skills
Knowledgeable in total cost management concepts and terminologies.
Inventory Management
proficiency in the process of ordering, storing, using and selling a company's inventory.
Restaurant Management
proficiency in managing a restaurant.
Food Preparation
proficiency in preparing food for eating, generally requires selection, measurement and combination of ingrediets in an ordered procedure to achieve desired results.
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