DCDP - Staff Cafeteria

PRINCIPAL ACCOUNTABILITY:

• Allocation of work
• Cooking and presentation as per the standardised recipes
• Checking mise-en-place on quality and quantity
• Control wastage
• Maintain quality
• Innovate new dishes
• Maintain discipline and grooming of staff
• To Maintain Hygiene and sanitation
• Portion control
• Storage of food and provisions
• Raw material quality check
• Allot duties to commis.
• Control over production and wastage.
• Assist in implementing TBEM processes
• Adhering to HACCP
• Enabling and adherence to 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 workplace.

• To coordinate and cooperate mainly with FB Service, Room Service, Purchase and Stores Department. Coordinate with all Department Heads.

• In addition to the above functions, any other assignment/job given by the Management occasionally or daily to be performed respectively.
• The job description will be reviewed every two years.