To organize all the resourceswithin the Kitchen and other areas.
To ensuretimely preparation of food as per the set menu and within the setcost.
To ensure quality, quantity, andhygienic food is served with particular emphasis on presentation.To try and ensure minimum / no wastage (excess foodbalance).
To plan and cost menus incoordination with the deputy project manager 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.
To ensure timely pre-preparation / mis-en-place (wash, clean, cut vegetables, fruits, meat, chicken,fish, and bakery products) and cooking.
Toensure proper cleanliness of the kitchen area.
To know and observe all safety rules and effectivelysupervise so as to ensure the implementation of company HSE policyand discipline in the production area and by the staff.
To ensure that all norms, procedures, policies,documentation logs pertaining to HSE / HACCP company standards arefollowed and records maintained.
Toimmediately report and where possible to take action in relation toany accident, fire incident, loss or damage including hazards / nearmiss are properly recorded.