Commis Chef

Job Description of Executive / Team

Leader – F&B Production

Position

:

Executive / Team Leader

– F&B Production

Reporting to

:

General Manager / Unit

Manager / Assistant Manager – F&B Production

Qualification

:

Bachelor’s Degree in Hotel Management / Any

Specialization in F&B or hospitality related field

Experience

:

3 plus years of experience in high volume and/or cinema, retail

or restaurant operations

FUNCTIONAL RESPONSIBILTIES:   

Ø  Review the daily production sheets with the Manager / Assistant

Manager F&B Production.

Ø  Prepares and when required delegates the production of the

necessary food items in accordance with standards in a timely and efficient

fashion to ensure that there is no interruption to guest service.

Ø  Actively participates in training of culinary skills to

junior staff and apprentices.

Ø  Adhere to standardized recipes and specifications in order

to maintain consistency and ensure all standards are met.

Ø  Keeps work station clean and organized including

fridge’s/freezers, countertops and stove tops.

Ø  Ensures that station opening and closing procedures are

carried out to standards.

Ø  Keeps overproduction and food waste to a minimum, ensures

proper rotation, labeling, and storing of food in order to reduce food cost

expense.

Ø  Operate all kitchen equipment and conduct themselves with

safety in mind at all times.

Ø  Ensures that all food products are handled, stored,

prepared and served safely in accordance with hotel and government Food

Safety guidelines.

Ø  Report any and all deficiencies in kitchen equipment

functionality and quality of food products to chef de partie/ Sous

chef in a timely fashion.

Ø  Prepares lists of food products required for station for

Manager / Assistant Manager F&B Production, order and approval.

Ø  Compliance with all Food Safety and Standards Authority of India (FSSAI) norms and Hazard analysis and critical control points (HACCP)..

Ø  Adhere to all environmental policies and programs as

required.

Ø  Interacts with customers to obtain

feedback on product quality and service levels.

Ø  Responds to and

handles customer problems and complaints.

Commi Job JD:

Job Description of Associate – F&B Production

Position

:

Associate – F&B Production

Reporting to

:

Manager / Assistant Manager / Executive – F&B Production

Qualification

:

Bachelor’s Degree in Hotel

Management / Any Specialization in F&B or hospitality related field

Experience

:

Fresher / 1 year of experience in high

volume cinema, retail or restaurant operations

FUNCTIONAL RESPONSIBILTIES:   

Ø  To maintain a high standard

of specified work in accordance with the SOPs.

Ø  To prepare and serve food

by ensuring the highest possible quality.

Ø  Ensure that that agreed

standards for food preparation and presentation are met at all times under

guidance from chef.

Ø  To ensure that daily

requisition, inventory and par stock is maintained. 

Ø  To ensure that food cost,

wastage and profitability are maintained as per defined targets.

Ø  To ensure that daily checks

are conducted for hygiene, food quality, presentation and storage are

maintained.

Ø  To ensure that weekly

checks for inventory is conducted and prevent spoilage and wastage of all

perishable.

Ø  To ensure that food safety

operations safety is maintained and any problems are escalated using the

right forms and format.

Ø  To ensure that all team

members maintained the highest possible standards for hygiene in the guest

area as well as the kitchen. 

Ø  To ensure that the service

team is consistently briefed on all menu items through regular briefings,

menu tastings and service displays. 

Ø  To ensure that daily

briefings are conducted for each shift to communicate and check personal

hygiene grooming and team coordination and punctuality.

Ø  To ensure that the SOP is

adhered to, with relation to temperature check, food sorting & labeling,

First in first out (FIFO).

Ø  To ensure that service

standards related to food are maintained until final delivery and all service

timings are consistently improved with improvement in processes, systems and

people.

Ø  To ensure that controls are

implemented daily, weekly, and monthly reports to be generated to highlight

the effective use of stock and thereby consistently improve the food

cost. 

Ø  To ensure that the opening

and the closing is done as per the checklist so that no point is missed out

and coverage of standard across all areas is maintained.

Ø  To be aware of the food

safety regulations governing the entire preparation area. Working knowledge

of HACCP must be practiced to prevent contamination and deterioration of any

perishable item.

Ø  To have complete knowledge

of unit safety undertaking, unit MRP undertaking, SOP undertaking.

Ø  To ensure that safety

procedures related to evacuation, emergency response and fire are adhered and

complied with. 

Ø  To work as part of a team

in a constructive manner that enables the unit to achieve the highest

possible levels of personalize service.

Ø  To ensure that guest

request are complied with without hampering the speed or efficiency of

service.

Ø  To ensure that consistent

self-development is undertaken by introducing new trends in food and catering

to the palate of the discerning guest.

Ø  To be aware of and comply

with statutory requirements regarding the work place such as health and

safety, hygiene, fire prevention, licensing etc.

Ø   To attend all meeting and training sessions

as required.