PRINCIPAL ACCOUNTABILITY:
Allocation of work
Cooking and presentation as per the standardised recipes
Checking mise-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 to 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 workplace.
INTER DEPARTMENTAL CO-ORDINATION:
To coordinate and cooperate mainly with F&B; Service, Room Service, Purchase and Stores Department. Coordinate with all Department Heads.
NOTE :
In addition to the above functions, any other assignment/job given by the Management occasionally or daily to be performed respectively.
The job description will be reviewed every two years.
COMPETENCIES:
This job requires cooking skills, knowledge of food and equipment, positive relationship with the staff
eye for detail and strict quality control and checks.