Pick up materials from the stores and check quality with the store requisition.
Clean refrigerators and walk in coolers and maintain them properly.
Clean all vegetables, meats and store them properly for operations.
Always keep enough mis-en-place ready.
Prepare food as per the standards set without compromising the quality.
Keep all utensils, small ware, equipment’s and the working area well maintained as per standards of hygiene and sanitation.
Does the mis en place required in this section to prepare the menu items as per the sales projections.
Be cost conscious.
Responsible for buffet pickups and clearance.
Report any health or safety hazards to the superiors.
Assist & conduct periodic inventories of food, small ware & equipment as directed by the supervisors.
Attend all staff and training meetings as and when directed by supervisors.
Ensure all duties are carried out in line with the policy and with high standards of personal appearance, personal hygiene, correct uniforms and name badge.
Carry out any other duties as and when directed by the superiors.
