FUNCTIONAL RESPONSIBILTIES:
To prepare and serve food by ensuring the highest possible quality.
Ensure that standards for food preparation and presentation are met at all time under guidance from head chef.
To ensure that daily requisition, inventory and par stock is maintained.
To ensure that food cost, wastage and profit ability are maintained as per standards.
To ensure that daily checks are conducted for hygiene, food quality, presentation and storage are maintained.
To ensure that the SOP is adhered, with relation to temperature check, food sorting, labeling, first in first out (FIFO).
To ensure that the opening and closing is done as per the checklist so that no point is missed out and coverage of standard across all areas is maintained.
To be aware of the food safety regulations governing the entire preparation area.
Workingknowledge of HACCP must be practiced to prevent contamination and deterioration of anyperishableitem.
To ensure that safety procedures related to evacuation, emergency response and fire areadheredandcomplied with.
Implementation of cutting-edge menu and recent promotional strategies to maximize revenue.
To attend all meeting and training sessions as required.
Qualification
Any Specialization in F&B; / Hospitality industry
Experience
Fresher / 1 year of experience in kitchen, retail orrestaurant operations