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 assist storekeeper in indentingfor provisions.
To be responsible for theallocation of work to other kitchen staff.
When required, to prepare and cook dishes.
To ensure timely pre-preparation / mis-en-place (wash,clean, cut vegetables, fruits, meat, chicken, fish, and bakeryproducts) and cooking.
To ensure propercleanliness of the kitchen area.
To know andobserve all safety rules and effectively supervise so as to ensureimplementation of company HSE policy and discipline in theproduction area and by the staff.
To ensurethat all norms, procedures, policies, documentation logs pertainingto HSE / HACCP company standards are followed and recordsmaintained.
To immediately report and wherepossible to take action in relation to any accident, fire incident,loss, or damage including hazards / near miss are properlyrecorded.
To develop and train a minimum ofone assistant kitchen staff in skills in order to be eligible forthe promotion.