To organize all the resourceswithin the Kitchen and other areas under hisresponsibility
To ensure timely preparation offood as per the set menu and within the set cost.
To ensure quality, quantity, and hygienic food are servedwith particular emphasis on presentation. To try and ensure minimum / no wastage (excess food balance).
To planand cost menus coordination with the Camp Boss keeping in mind thebasic principle of FIFO. To plan for a variety of preparations inthe menu ensuring the satisfaction of the client and within the setcost norms.
When required, to prepare andArabic dishes.
To ensure timelypre-preparation / mis-en-place (wash, clean, cut vegetables,fruits, meat, chicken, fish, and bakery products) andcooking.
To ensure proper cleanliness of thekitchen area.
To know and observe all safetyrules and effectively supervise so as to ensure the implementationof company HSE policy and discipline in the production area and bythe staff.
To ensure that all norms,procedures, policies, documentation logs pertaining to HSE / HACCPcompany standards are followed and records maintained.