• Report to work in clean uniforms
• Check the work area and clean before starting work
• Check list of pre-prep and commence work
• Check all the equipment required for work to execute tasks
• Check stock of raw ingredients and report any shortages to superiors
• Cook food as per the standard recipe
• Check every dish before being forwarded for presentation and service
• Report food spoilage or wastage
• Create food with due approvals
• Documentation & Recording of food & ingredients in cold storage and dry food storage must be maintained

Financial & Operational Metrics:

• Increments & Incentives based on performance and tenure of work completion shall be discussed by the Chef

Employee Performance Management:

• Key Result Areas to be identified and worked upon
• KRA to be set by the Chef along with the section In-Charge

Continuous Improvement

• Cross Exposure with other sections
• Self-Initiated Learning

Inter Departmental Interactions: 

• Finance and Accounts
• Stores & Purchase
• Human Resources Team

External Interactions:

• Chef’s Associations/ Culinary Ambassadorship
• Customers
• Sustainability Efforts [Corporate Social Efforts]