- PRINCIPAL ACCOUNTABILITY:
- Allocation of work
- Cooking and presentation as per the standardized recipes
- Checking mis-en-place on quality and quantity
- Control wastage
- Maintain quality
- Innovate current dishes
- Maintain discipline and grooming of staff
- To Maintain Hygiene and sanitation
- Portion control
- Storage of food and provisions
- Raw material quality check
- Allot duties to commis.
- Control over production and wastage.
- Assist in implementing TBEM processes
- Adhering to HACCP
- Enabling and adherence of the principles and work practices detailed under HACCP System in the department viz., Food Safety, Hygiene and Cleanliness, Health, Storage etc as applicable to the area of your work place.