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 recent 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.

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📌 Dcdp Food & Beverages Production Tandoor Professional Ganjam
🏢 MAYFAIR Hotels u0026 Resorts
📍 Ganjam