Role & responsibility
- To prepare and serve food by ensuring the highest possible quality.
- Ensure that that agreed standards for food preparation and presentation are met at all times under guidance from chef.
- To ensure that daily requisition, inventory and par stock is maintained.
- Compliance with all Food Safety and Standards Authority of India (FSSAI) norms and Hazard analysis and critical control points (HACCP)
- To ensure that daily checks are conducted for hygiene, food quality, presentation and storage are maintained.
- To ensure that weekly checks for inventory is conducted and prevent spoilage and wastage of all perishable.
- To ensure that food safety operations safety is maintained and any problems are escalated using the right forms and format.
- To be aware of the food safety regulations governing the entire preparation area. Working knowledge of HACCP must be practiced to prevent contamination and deterioration of any perishable item.
- Monitoring portion and waste control and following set standards
- Knowledge of best practices for food safety and sanitation.
- Overseeing the maintenance of kitchen and food safety standards
- Stocktaking and ordering supplies for all kitchen areas with help of CDP / DM.
- Improving your food preparation methods based on feedback.
- Assisting in other areas of the kitchen when required.
- Ability to work well in a team.
- Excellent listening and communication skills.
- Passion for delivering great food and service.
- Multitasking and organizational ability.
- Interacts with customers to obtain feedback on product quality and service level
- Responds to and handles customer problems and complaints.
Skills: burgers,pizza,continenental cuisine
