DUTIES AND RESPONSIBILITIES:
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.