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 be responsible for the allocation of work to otherkitchen staff.
When required, to prepare andcook Indian 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.
To immediately report and where possible to take actionin relation to any accident, fire incident, loss, or damageincluding hazards / near miss are properly recorded.
To ensure proper cleaning and sanitization as per companystandards of the kitchen area, stores, chillers, freezers, drystores within the kitchen / production area.
Also ensuring thecleaning of worktables, cooking utensils, tools, kitchenware, andother related production equipment and machinery is cleaned afteruse and kept in its allotted place to ensure easy availability andsafety.
To follow Newrest GULF HSE plan andachieve HSE targets.
Respect and follow upQHSE policies & must rules.
To ensureproper grooming and hygiene of self .and all productionstaff.
To oversee / assist / sort out stores andmaintain stores including meat, fish, vegetable, and frozenitems.