General responsibilities
1. To assist Executive Chef in preparing the menu and keep it ready for serving as per time schedules.
2. To work as a team member in kitchen under the supervision of Chef to maintain the kitchen equipment & ideal hygiene and cleanliness in kitchen all the time.
3. To inform customer complaint / incident in kitchen or any deficiency in supply to Ch Manger.
4. To adhere to company’s QHSE Policy (ISO 9001, 14001 &! 8001) and Food safety policy (ISO 22000 & HACCP).
5. To participate in emergency preparedness drills conducted by QHSE team.
6. To assist in preparing requisitions for the kitchen.
7. To coordinate with waiter & Chef on customers’ orders / specific requirements.”
Daily responsibilities
8. To keep the cooking area and cooking equipment clean and tidy all the time during food preparation.
9. To ensure the utensils and cutting boards are properly sanitized as per the procedures.
10. To defrost the meat in refrigerator and prepare the me by maintaining the ideal hygienic conditions.
11. To collect the daily ration from the stores.
12. To maintain the spices and condiment containers clean and properly labeled and refill them.
13. To keep the kitchen working surfaces and cutting boards clean, before and after use.
14. To abide the color code of the cutting boards for food preparation.
15. To ensure the food is covered all the time during preparation and serving.
16. To maintain the temperature of prepared food during preparation and holding.
Weekly responsibilities
17. To assist chef in deep cleaning of kitchen flooring, cooking equipment, cold stores dry stores and kitchen drains with necessary cleaning and sanitizing chemicals.
18. To participate in weekly meetings of hygiene and sanitation.
19. To provide necessary training to kitchen assistant and kitchen boy in cleaning and hygiene requirement.
Monthly responsibilities
20. To assist Chef in preparation of monthly requisitions of kitchen requirements.
21. To assist Executive Chef in providing the inventory of breakag of kitchen requirements and expired food items.
22. To participate in safety meetings / drills conducted by QHSE Team.
23. To review with Camp Bo on improving customer satisfaction.
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