·        To forecast and document the raw material requirement from stores for the duration of one week

·        To conduct the briefing of Commis and Trainees at the commencement of the shift and also at the end of the shift

·        To ensure that the work stations are properly equipped at the commencement of shift

·        To ensure that the daily and weekly procedures as per SOPs are followed regarding temperature check, food labeling check, storage check, equipment malfunctioning etc

·        To report to DCDP & CDP regarding any malfunctioning of equipment, breakage, leakage, rusting etc in any of the production utensils, pans, trays etc

·        To reconcile and prepare the report of raw material consumption, finished products, wastage & spoilage details, etc on monthly / fortnightly basis

·        To execute the work through Commis III & II according to menu specification prepared by DCDP

·        To prepare products as per the menu recipe approved by the Company

·        To maintain daily log book and also register of equipment. To record all critical observations regarding day to day operations and maintenance of equipment

·        To maintain complete hygiene and cleanliness in the work area and to coordinate with KST and Housekeeping as per the requirements

·        To implement measures to control food cost by strictly monitoring of wastage, spoilage etc on regular intervals during the shift