Cooking and presentation as per the standardized recipes
Maintaining mis-en-place
Maintaining cleanliness and hygiene
Storage of food and provisions
Maintain quality and consistency
Control wastage
Allocation of job to Commi II, III and Apprentices
Effective utilization of raw materials
Assists in food trial for menu changes
Enabling and adherence of the principles and work practices detailed under HACCP System in the Department viz., Food Safety, Hygiene and Cleanliness, Health and Storage etc as applicable to the area of your work place.
Job Type: Full-time
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