SANCHARI DAS

• Assisting in the food preparation process.
• Cooking and preparing elements of high quality dishes.
• Preparing vegetables, meats and fish.
• Helping with deliveries and restocking.
• Assisting with stock rotation Cleaning stations.
• Contributing to maintaining kitchen and food safety standards.
• Basic knowledge of all sections.
• Ability to work under supervision of a limited range.
• Ability to produce good quality basic food.
• Understanding of health and safety.
• Understanding of basic food hygiene practices.
• Team management skills.
• High level of attention to detail.
• Good level of numeracy Enthusiasm to develop your own skills and knowledge plus those around you.
• Adaptability to change and willingness to embrace new ideas and processes.
• Ability to work unsupervised and deliver quality work.
• Positive and approachable manner.
• Team player qualities.

• Prepare and cook food according to recipes, quality and presentation standards, and food prep
checklist.
• Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
• Safely and appropriately use baking and measuring tools/ equipment/ appliance to prepare baked
foods.
• Follow and ensure compliance with food safety handling policies and procedures, including personal
hygiene procedures.
• Check and ensure correct temperatures of kitchen appliance and food, and report use of
management.
• Wash and disinfect kitchen area, set-up and break down work station, and follow and ensure
compliance with sanitation and cleaning procedures.
• Monitor the quality of food prepared and portions served throughout shift.
• Follow all company policies and procedures, including safety and security, report accident, injuries,
and unsafe work condition to manager, complete safety training and certifications.
• Develop and maintain positive working relationship with others and support team to reach common
goals.
• Perform other job duties as requested by supervisors

• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
• Follow and ensure compliance with food safety and handling policies and procedures, such as product
rotation, First in-First out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage
area.
• Ensure the quality of the food items and notify manager if a product does not meet specifications.
• Communicate any assistance needed during busy periods to the chef to ensure optimum service to the
guests.
• Monitor the quantities of food that is prepared and the portions that are served in to Control food
waste and ensure that good food is not thrown away.
• Maintain up to date knowledge of company food safety program within assigned area of responsibility,
as well as all local, state, and federal regulation.
• Wash and disinfect kitchen area including tables, tools, knives, equipment To ensure sanitary
conditions and meet the departmental standards, including using sanitizers required by health
department.
• Set- up and breakdown workstation with required mise en place, Tools, equipment and supplies,
ensuring item are to be established specs, Ensuring adequate fill of containers, storing items
appropriately, and cleaning station as appropriate.
• Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
• Check and ensure correctness of the temperature of appliances and food using thermostats and
thermometers, Including monitoring freezer system, such as fans, drains, and doors for proper
operation, and report issue or problem to facility management.
• Comply with quality assurance expectation and standards.
• Speak to the guest and coworkers using clear, appropriate and professional language.
• Assist other employees to ensure proper coverage and prompt guest service.
• Perform other reasonable job duties as requested by supervisor.
• Protect the privacy and security of guests and coworker

• Working in multiple outlet under the manager supervision.
• To ensure maintain food quality standard as per the recipe.
• Assisting chaf to their Day to Day operations.
• Following the HACCP rules and regulation as per govt.
• Provide assistance and support to the on duty Chef de partie and professional & confident leadership
to the front of house team.
• Worked in All - Day Dinning, prepared ala carte and Buffet menu as per order.
• Maintain up to date knowledge of company food safety program within assigned area of responsibility
as well as local state and federal regulation.
• Develop and maintain positive and productive working relationship with other employees and
departments.
• Pro tech company tools, equipment, machine, or other assets in accordance with company policy and
procedures.
• Use proper equipment, where appropriate personal protective clothing, and employ correct lifting
procedures, as necessary, to avoid injury.
• To Attend daily 15 minutes training and present one topic monthly.
• Attends daily briefing.
• Prepares the daily production is made accordingly; establish a par stock to avoid over production.
• Organizes coolers and freezers and transfer save leftover to cafeteria.
• Checks if all equipments are in working fills in cooler & freezer temperature log and takes action
when needed.
• Maintains the highest quality and appearance of all food prepared.
• Maintain the sanitary standards and Clean as you go policy.
• Helps in setting up for buffets and banquets.
• Breaks down food after production, banquets and end of shift.
• Follows procedure regarding proper rotation, dating, labeling and covering.
• Follows procedures with the use of Micro-chlor and other cleaning supplies.
• Performs other related tasks as assigned by management.