| Job Description | Responsibilities Position Purpose To prepare food according to standardized recipes and to keep areas and equipment clean. Responsibilities Cooking and presentation as per the standardized recipes Maintaining mis-en-place Maintaining cleanliness and hygiene Storage of food and provisions Maintain quality & consistency Control wastage Allocation of jobs to Commis II, III and apprentices Effective utilisation of raw materials Assists in food trial for menu changes Adherence to T.B.E.M processes. Adherence to HACCP Enabling and adherence of the principles and work practices detailed under HACCP System in the department viz., Food Safety, Hygiene and Cleanliness, Health, Storage etc as applicable to the area of your work place. Coordinate and cooperate mainly with F&B Service, Room Service purchase and stores department. | Desired Profile | Requirements Knowledge/Skills Thorough knowledge of different cuisines, cooking styles, hygiene & safety standards. Techniques in quantity food production Food Costing and Menu pricing techniques Education Diploma in Hotel Management / FCI / Apprenticeship and specialized training from a culinary institute |
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