- Cooking and presentation as per the standardized recipes
- Maintaining mis-en-place
- Maintaining cleanliness and hygiene
- Storage of food and provisions
- Maintain quality & consistency
- Control wastage
- Allocation of jobs to Commis II, III and apprentices
- Effective utilisation of raw materials
- Assists in food trial for menu changes
- Adherence 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.
- Interdepartmental co-ordination
- To coordinate and cooperate mainly with F&B; Service, Room Service purchase and stores department.
NOTE
- In addition to the above functions, any other assignment / job given by the Management occasionally or on a daily basis to be performed respectively.
- The will be reviewed every two years.