- 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.
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