Continental Chef

**Responsibility**:
**Delivery and Quality Control**:

- Ensure and control FIFO (first in - first out ) process and storage in hygienic condition
- Take care to keep every item in the fridge ASAP / Organize the fridge
- the control of items delivery (quality, aspect, quantity)
- food items requirements

**Production**:

- Every morning make the post MEP (Mis En Place) (spoon, sponge, small garbage, cutting board, roll paper dispenser..)
- Check, controland organize the MEP list (made the day before)
- Control the quality of the product as soon as the product is prepared for flavor
- Respect and shareFood production process, seasoning, recipe and technics.
- Control the presentation of platting in the best possible manner (clean the plate)
- Follow new posist software system. Anticipate order from Central kitchen. Learn and follow Posist system.Control and manage the receipt of GW items
- Manage, guide the trainee and commis staff for a good production and organization
- You must be able to manage your department (MEP - cleaning - service time)

**Cleaning**:

- Follow and share all the basic rules of hygienic process of production.
- Ensure hygiene is enforced and maintained in storage areas, fridge and chillers
- Maintain a clean kitchen according to the HACCP process / Drive the team
- Follow the rules, good practice and sustain the cleaning planning
- Respect and clean all kitchen material (cleaned after using) Also knife

**Kitchen rules**:

- Respect duty, attendance and discipline (leave information)
- Respect each other, communicate and work like one team.
- Respect grooming standards and have a clean uniform.
- Get good attitude and respect fellow employees (Hierarchy)
- Not permitting mobile phone calls in the kitchen during the work
- Make sure all items are available in the menu. (Anticipate the MEP)

(Maintaininformation of non-available items on the board)

**CDP: Lead, control and support junior staff and organize good working conditions on all aspect (process,recipes,attitude,grooming )**

**Understand and follow THE SPOT quality standard.**

**Cleaning Planning**:
**On a Daily basis**:

- : Control the fridge and items temperature to make sure no power cut happened, at the same time control the storage.

take 5 to 10 min to recheck the storage. (Fridge, cold room and freezer) trained the junior team about that. (Segregate damaged items to be used for staff food dept)
- Make a small cleaning of the fridge and the cold room every day at night before leaving the restaurant. (+ A complete cleaning + gap 1 time in a week)
- Control and do the cleaning of the dirty tiles and wall + micro oven

**On a weekly basis**
- Full tiles and wall cleaning - Monday
- Oven cleaning with special chemical product + top + around
- Micro oven cleaning ( inside, around, behind and under ) - Tuesday
- Work table cleaning ( behind, under and around ) - Wednesday
- Clean and arrange the dry items storage - Thursday
- Cold room control and cleaning - Tuesday
- Exhaust and wire rack -Friday
- Complete cleaning of the fridge ( behind and around + floor)
- Clean the wall, wood rack and wood door storage ( also organize it)
- Clean the fruits and vegetables rack

**On a Monthly basis**:

- Remove elements in the kitchen to make a proper cleaning, wall and floor.
- Make a good and complete cleaning of the exhaust ( inside, outside)
- Check and clean the complete cold room
- Make a good freezer cleaning, defrost and organize it.

**Job Types**: Full-time, Permanent

**Salary**: ₹20,000.00 - ₹30,000.00 per month

**Benefits**:

- Food provided
- Health insurance
- Provident Fund

Schedule:

- Day shift
- Evening shift
- Morning shift

Supplemental pay types:

- Yearly bonus

Work Location: On the road