- Complete daily mise en place according to the prep plan. Check ingredient availability and flag shortages to the CDP/team before service.
- Prepare proteins, vegetables, grains, sauces, and dressings using FOJO recipe cards and standard batch quantities.
- Assemble bowls, salads, wraps, and meal boxes. Check taste, presentation, and portion weight before handover.
- Manage tickets at your station, replenish prep during service, and communicate delays or unavailable items promptly.
- Verify items, customisations, sides, and sauces against the order ticket before packing and dispatch.
- Follow kitchen SOPs for hygiene, temperature checks, allergen handling, and veg and non-veg segregation.
- Label and date ingredients, rotate stock by expiry, record wastage, and complete station cleaning and closing checks.
- Guide Commis II and III team members on prep methods, recipe execution, and portion standards.
📌 Line Chef Commis 1 (Hyderabad)
🏢 Double K Culinary Creations
📍 Hyderabad
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