Chef De Partie

CDP :

1. Verifying the quality, shelf life of stock received. 

2. Maintaining the whole kitchen operations for the assigned shift.

3. Preparing food as per orders received.

4. Maintaining inventory & keeping records of food wastage & expired items. 

5. Should report with the details of closing stock on the last day of the month.

6. Preparing a proper deep cleaning plan once every week. Cleaning of the work stations, gas range & refrigerators.

7. Team work for maintaining smooth operations .

8. Managing the duty roster for the outlet.

Commie :

1. Raw material receiving & checking 

2. Preparing food as per orders received.

3. Maintaining kitchen & packaging material stock & inventory.

4. Applying FIFO in your daily work routine.

5. Cleaning of work stations, gas range & refrigerators on a daily basis.

6. Maintaining team work with other team members for smooth operations.