CDP - Food Production

Job Description

Team Member Food Production

Reports to Chef De Partie

Responsible for Food Production Department

Position Purpose: To carry, check and bring the raw materials from stores/ other kitchens systematically. To clean, cut, chop, slice, grind all vegetables, meats, fish, etc. To prepare adequate mis-en-place and arrange in proper trays before and during service as stipulated. To clean and wash work table tops, sinks, cooking ranges, utensils and other equipment as directed. To keep all litter in the garbage can provided and not to throw it on the floor. To keep all appliances, such as knives, chopping boards, etc. clean and systematically at the proper assigned place. To handle and maintain all equipment properly. In addition to perform all such duties and to carry out all such responsibilities as may be assigned from time to time by superiors.
Responsibilities and Duties

Mis-en-place
o To arrange itmes in proper trays systematically at the place assigned.

o To prepare and check mis-en-place required for various sections before and after service.

o Preparation, Production and Presentation

o To prepare food as per standard recipes stipulated.

o To prepare food adhering to quality and portions as stipulated.

o To garnish and serve accompaniments in the proper serving dishes.

o To prepare all orders promptly in the proper sequence.

o To prepare the dishes is an attractive manner.
Food Usage
o To use all foods promptly.

o To avoid and eliminate all possible wastage.

o Implements, Equipments and Appliances

o To maintain and handle all equipment properly.

o To switch off all electrical appliances when not in use.

o To keep all implements systematically and to clean before and after use.

o To clean and wash work tables tops, chopping boards, sinks, cooking items, cooking range, utensils and to maintain the same clean at all times.

o To keep the work area neat and tidy at all times.
Sanitation and Hygiene
o To keep all litter in the garbage disposal bin provided and not to throw it on the floor.

o To prepare food under hygiene conditions

o To maintain personal hygiene.
Raw Materials
o To check and bring raw materials from the stores.

o To sort out and arrange for distribution as directed.

o Storage

o To arrange for proper storage and to remove all leftovers systematically as stipulated.

o To ensure that no food goes out of the kitchen without a proper KOT or a no charge KOT. To counter Chef should approve the pick-up of food.

o To attend all the practical and theoretical classes organized by the department for self-development.

o To maintain safe working conditions within the department and the hotel and to assist in taking corrective action wherever required to improve the safety of work areas.

o To be aware of all the house rules and not only obeys them himself, but to also assist in enforcing them in his colleagues. To conduct himself in such a manner so as to encourage fellow employees to do likewise.

o To ensure that he follows his work schedules and to give adequate notice in case any unforeseen circumstances prevent him from adhering to it.

o To never use any equipment for any purpose for which it is not required or stipulated either by house rule or by custom.

o To keep immediate supervisor promptly and fully informed of all problems or unusual matters of significance.

o To perform all duties and responsibilities in a timely and efficiently manner in accordance with established company policies and procedures to achieve the overall objectives of this position.

o To maintain a favorable working relationship with all other company employees in order to foster and promote a co-operative and harmonious working climate