Job Responsibilities:
Operations
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To be able to differentiate and familiar with
all range of product.
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To ensure storage of seafood product at the
right temperature, time and right place.
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To be able to know and familiar with the product
code and proper usage of weighing scale.
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To be able to display the products.
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To be able to handle and cut seafood, meat and
poultry range of product.
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To be able to practice stocks with ‘first in
first out’ (FIFO).
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To involve in daily stock record and periodic
stock takes for stock accuracy objective.
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To be able to conduct receiving process.
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To be able to conduct QC.
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To organize proper storage of chilled and frozen
items in the cold rooms for easy retrieval and maintain cleanliness of the cold
rooms at all times.
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To ensure proper housekeeping to achieve the
basic hygiene standards of the department and all fish/poultry display
equipment & accessories are washed and cleaned at the end of each day.
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To monitor consumption of consumables (plastic
rolls, vegetable tapes, film wrap, foam trays and etc.) and ensure timely
re-ordering of these items.
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To be able to control and manage the operating
expense and manpower planning.
Sales
& Margin
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To have skills to decide and change selling
price due to spec, quality and demand.
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To be able to update selling price via ARM
System.
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To be able to decide items and price for daily
promotion items.
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To be able to serve customers well, handle and
resolve any other issues raised customers regarding quality and complaints.
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To be able to manage shrinkages.
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To be able to do ordering.
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To ensure all stocks are properly displayed with
the correct price cards.
To be able to execute promotion activities.