Job Description

Job Responsibilities . Assists in food trial for menu changes . 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 the work place. . In addition to the above functions, any other assignment / job given by the Management occasionally or on a daily basis to be performed respectively . To carry out preparation as per standardized menu system . Maintains the utensils, refrigerators, freezers and all the relevant equipment in clean hygienic condition to avoid contamination . Assists the chefs in display and set up of various special themes . Responsible for maintaining all kitchen equipment in his / her area are in good working condition and to follow up with engineering for any defects rectification . To always communicate customer complaints, suggestions problems and compliments to the chef on duty immediately . Storage of food and provisions . Control wastage . Effective utilisation of raw materials . Assist the outlet chef during spring cleaning . Assist the Sous Chef/ C D P /DCDP in developing and standardizing new recipes. . Ensure through regular monitoring of NPS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products. Job Requirements . Assists in food trial for menu changes . 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 the work place. . In addition to the above functions, any other assignment / job given by the Management occasionally or on a daily basis to be performed respectively . To carry out preparation as per standardized menu system . Maintains the utensils, refrigerators, freezers and all the relevant equipment in clean hygienic condition to avoid contamination . Assists the chefs in display and set up of various special themes . Responsible for maintaining all kitchen equipment in his / her area are in good working condition and to follow up with engineering for any defects rectification . To always communicate customer complaints, suggestions problems and compliments to the chef on duty immediately . Storage of food and provisions . Control wastage . Effective utilisation of raw materials . Assist the outlet chef during spring cleaning . Assist the Sous Chef/ C D P /DCDP in developing and standardizing new recipes. . Ensure through regular monitoring of NPS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products.

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