Pantry Staff

The kitchen pantry staff will be responsible for basic food preparation like tea/coffee and snacks and serving them to guests, timely and in an organized manner. 

Pantry staff should have good communication in English/Hindi and local languages. 

Pantry staff should possess good knowledge of food safety standards and procedures. They should also have an understanding of general kitchen operations and food storage guidelines.  

Staff should have excellent organizational skills, good listening skills and the ability to manage time efficiently, considering long or extended working hours, at times. 

● Greet the guests/clients with a smile and the time of day. eg: Morning, afternoon or evening. 

● Keep the water bottles, soft tissue papers inside all meeting/conference rooms before 

the experience centre opens. 

● Ensure water is served to all guests that are walking into the experience centre.  

o GRE to coordinate this with the Pantry staff. 

● Once the guest settles down in the conference room/meeting room, pantry staff to follow the below protocol: 

o Serve drinking water to all. Check if anyone would like warm/hot water to drink 

o Ask for Tea/Coffee, take the order/preferences and if need be, make a note 

o Check for preference of sandwich, cheese or vegetable (both are grilled) 

o Specifically check for usage of sugar/jaggery, etc. 

● Serve beverages and cookies within 5 -7 mins from the time the order is taken.  

● Preparing food as requested by the Client/Guest (as applicable) 

o Sandwiches | Cheese and Vegetable (Both to be grilled). 

● Use appropriate cutlery and crockery to serve beverages and snacks (sandwiches). 

● Once the meeting is over, clear the cups/plates from the meeting/conference room. 

● Ensure all the vegetables, bread, herbs & spices are fresh | Procured daily as applicable. 

● Ensure mis-en-place is ready the previous night and stored in the refrigerator. 

o Vegetables, butter, cheese, etc.

 o Cruet sets with salt & pepper shakers and other herbs & spices to be stored in clean jars/containers in a dry place. 

● Check with the supervisor on stocks and ensure all items are tracked and accounted for, daily. This needs to be updated in the register or online with help from the supervisor. 

● Always keep the kitchen station clean using appropriate tools and cleaning solutions. 

● Washing the dishes and utensils and wiping them dry before stacking them appropriately. 

● Sanitizing the kitchen utensils and plates. 

● Understand the operation of coffee/tea machines and ensure beverages are dispensed and served in an organised manner. 

● Loading and unloading the dishwasher.  

● Emptying the dustbins at the end of the shift and placing them in the pick-up area.  

● Ensure waste is segregated strictly, daily between wet, dry and others. 

● Ensure all machines & equipment are cleaned and stored appropriately at the end of the shift. 

● A stock of all food items needs to be taken, and order placed for supplies the moment reorder levels are met. This needs to be done along with the supervisor on site. 

● Ensure food required to be stocked in the pantry are checked and made a note of when they arrive at the site. 

● Items that need to be under lock and key need to be kept safe and logged with the supervisor’s attention. 

● At the end of the shift, inform the supervisor, ensure all machines and equipment are clean and kept back in their designated place safely and in an orderly manner, under lock and key. 

Grooming & Uniforms: 

● All staff to be present on site 15 minutes prior to the shift start time. 

● All staff to be well groomed 

o Hair to be neatly combed  

▪ no long hair or hair bands are allowed for men 

▪ women to neatly tie the hair in a bun or plait form 

▪ In case staff have any tattoos, they need to be concealed

▪ Beard is fine if it is well kempt 

▪ Nails to be trimmed and clean 

▪ No nail polish for neither men nor women 

o Uniform needs to be clean and always ironed 

▪ Staff to wear an apron, if need be, to maintain cleanliness of the uniform 

▪ Shoes need to be black in colour and always polished. 

▪ Ensure socks are changed every day to maintain health and hygiene of staff.