Cdp Conti

Job Responsibilities

**Position Purpose**
To prepare food according to standardized recipes and to keep areas and equipment clean.

**Responsibilities**
- Cooking and presentation a s per the standardized recipes
- Maintaining mis-en-place
- Maint aining cleanliness and hygiene
- Storage of food and provisions
- Maintain quality & consistency
- Control wastage
- Allocation of jobs to Commis II, III and apprentices
- Effectiv e utilization of raw materials
- Assists i n food trial for menu changes
- Ad herence to T.B.E.M processes.
- Adherence to ISO 14001 Environmental Management System, ISO 22000, EMPs & O&T s, OCPs and training of staff.
- Enabling and adherence of the principles and work practices detailed under HACCP System in the department viz., Food Safety, Hygiene and Cleanlin ess, Health, Storage etc as applicable t o the area of your work place.
- To coordinate and cooperate with F&B Service, Room Service, Purchase and Stores department
- In addition to the above functions, any other assignment / job given by the Management occasi onally or on a daily basis to be performed respectively
- To assist the Executive Chef /Sous Chef in optimizing payroll costs by maximizing productivity and efficiency of employees.

Job Requirements

Thorough knowledge of different cuisines, cooking styles, hygiene & safety standards.
- Specia lization required in Continental
- Knowledge of various aspects of food and nu trition, calorie values etc.
- Techniques in quantity fo od production and dispensing