DUTIES AND RESPONSIBILITIES OF CASHIER

1. CASH HANDLING, MAKE SURE THAT SUFFICIENT CASH CHANGE SHOULD BE IN THE
CASH BOX, IF IT IS NOT ARRANGE FROM OUTSIDE.

2. KEEP CASH COUNTER AREA CLEAN AND NEAT FOR EVERY TIME

3. SOFTDRINKS COUNTING, HAND OVER THE CLOSING REPORT OF SOFTDRINKS FOR

DAILY BASIS

4. HAND OVER THE DELIVERY REPORTS

5. HAND OVER THE CASH AND CLOSING REPORT TO THE R.M

6. KEEP THE FRONT FREEZER FILL WITH SOFTDRINKS AND WATER

7. CO- ORDINATE WITH KITCHEN AND KNOW ABOUT THE NONE AVAILABLE ITEMS

8. ORDERING SOFTDRINKS BEFORE IT FINISHED

9. TAKE ORDER FROM CUSTOMERS,

10. IF ANY COMPLAINTS, FEEDBACK OR SUGGESTIONS IMMEDIATELY INFORM TO THE

MANAGER,

11. MAKE SURE THAT ONLINE ORDERS ARE ON FOR EVERY DAY, AND SWITCH OFF THE
NONE AVAILABLE ITEMS

12. RESTAURANT SHOULD BE OPEN (READY FOR TAKING ORDER) AT 12.00 PM EVERY DAY
DUTIES AND RESPONSIBILITIES OF PANTRY
INCHARGE

1. CHECK THE AVAILABILITY OF ALL ITEMS

2. CHECK THE QUALITY OF FOOD (MAYONNAISE, RED CHUTNEY, CABBAGE SALAD, ETC…)

3. MAKE SURE THAT KITCHEN SHOULD BE CLEAN AND NEAT FOR EVERY TIME

4. KOT READING AND PACKING ITEMS WITHOUT ANY FAULT

5. USE GLOVES AND HAIRCAP

6. KITCHEN SHOULD BE READY TO MAKE ORDERS AT 12.00 PM FOR EVERY DAY

7. CHICKEN AND VEGITABLE COUNTING

8. EACH VENDORS CHICKEN SHOULD BE KEPT IN SEPARATE BOXES AND LABEL.

9. RECEIVING PURCHASE ITEMS AND VERIFYING WITH BILL.

10. SHAWARMA SALAD PACKING

11. ARRANGE THE STORE AND KEEP THE ITEMS NEET AND CLEAN

12. CO ORDINATE WITH FRONT AREA ABOUT THE NONE AVAILABLE ITEMS

13. HAND OVER THE KITCHEN CLOSING REPORT TO THE MANAGER AT THE END OF THE DAY
FREEZER SHOULD BE CLEAN AND NEAT

14. IN CLOSING TIME CROSS CHECK ALL AREA AND ENSURE THAT ALL AREA IS CLEAN

15. SWITCH OFF ALL LIGHTS AND FANS AND CLOSE THE RESTAURANT
DUTIES AND RESPONSIBILITIES OF PARCEL
INCHARGE

1. PACKING ALL ITEMS (MAYONAISE, RED CHUTNEY, SALAD)

2. PACK THE FOOD ITEMS WITHOUT ANY MISTAKE

3. COUNT THE PACKING MATERIALS AND GIVE THE REPORT TO THE

MANAGER

4. KEEP THE PARCEL AREA NEAT AND CLEAN FOR EVERY TIME

5. ORDER THE PARCEL ITEMS BEFORE ITS FINISHED

6. FRONT AREA AND NON A.C CLEANING (SCRUBBING, WIPING AND

MOPPING)

7. KEEP PICK UP ITEMS AND DELIVERY ITEMS SEPARATELY

8. DO NOT MISS ANY ITEMS IN PARCEL

9. ALWAYS FOLLOW THE INSTRUCTION FROM MANAGEMENT SIDE

DUTIES AND RESPONSIBILITIES OF DELIVERY
BOY

1. BRING THE ITEMS FROM HOME (MASALAS, CARRY BAGS, POUCH,

CHEESE, BUTTER, FISH ETC.)

2. BUY STAFF FOOD FROM OUT SIDE

3. DID LOCAL PURCHASE

4. SET UP THE SHAWARMA POUCH

5. CHECK THE CLEANING ITEMS AVAILABILITY,

6. DO THE DELIVERY

7. HAND OVER THE CASH AND DELIVERY REPORT TO THE CASHIER (AT
THE END OF THE DAY)

8. PREPARE THE CHECKLIST OF ITEMS WHICH IS TAKEN FROM HOME FOR

NEXT DAY

9. HELP THE SHAVARMA COUNTER FOR GIVEN THE SHAVARMA TO THE

CUSTOMERS

10.ALWAYS CO ORDINATE WITH KITCHEN AND FRONT AREA FOR LOCAL

PURCHASE
DUTIES AND RESPONSIBILITIES OF
DISPATCHING AREA

1. TOOK ORDERS FROM CUSTOMER

2. DISPATCH THE PARCEL ITEMS (CROSS CHECK WITH CUSTOMER BILL)

3. CO ORDINATE WITH KITCHEN AND SHAWARMA COUNTER TO KNOW

ABOUT THE NONE AVAILABLE ITEMS

4. INTRACT WITH THE CUSTOMERS AND TAKE FEED BACK, IF ANY

COMPLAINTS IMMEDIATELY INFORM TO THE MANAGER.

5. MAKE SURE THAT THE DISPATCHING AREA WAS CLEAN AND NEET FOR
EVERY TIME

6. CHECK THE AVAILABILITY OF SANITIZER IF IT IS NOT THER REFILL IT.

7. IF THE FOOD IS KEPT IN LONG TIME (MORE THAN ONE HOUR) FIRST
INFORM THE CUSTOMER OR RETURN TO KITCHEN AND INFORM TO
THE MANAGER

8. WHEN TAKE ORDERS FROM CUSTOMERS ALWAYS INFORM THE TIMING

OF PREPARATION (15MINTS, 20MINTS, 45 MINTS ACCORDINGLY)
DUTIES AND RESPONSIBILITIES OF CALLING
SECTION
1. PICK THE CALLS AND TAKE THE ORDERS FROM CUSTOMERS

2. DO NOT MISS ANY CALL, IF MISS, CALL BACK THE CUSTOMERS

3. SUGGEST THE ITEMS TO CUSTOMERS

4. CO ORDINATE WITH KITCHEN AND SHAVARMA COUNTER FOR NONE AVAILABLE

ITEMS

5. FRONT AREA AND NON A.C CLEANING

6. TAKE FEED BACK FROM CUSTOMERS IF ANY COMPLAINTS IMMEDIATLY INFORM

TO THE MANAGER

7. REPORT ALL CUSTOMER FEED BACK AND SUGGESTIONS TO THE MANAGER AT THE
END OF THE DAY
DUTIES AND RESPONSIBILITIES OF SHAWARMA
HELPER

1. WASHING AND CUTTING OF VEGITABLES (WASHING VEGITABLE WITH CLEANING

TAB)

2. SHAWARMA FRIES PREPARATION (POTATO BOILING AND FRYING)

3. SHAWARMA MAYONAISE PREPARATION (BOTH WHITE MAYO AND RED MAYO)

4. SHAWARMA ROLLING WITH CURRECT S.O.P

5. CLEANING OF SHAWARMA MACHINE, ROLLING TABLE, TABLE WHICH IS KEPT THE

VEGITABLE AND MAYONAISE,

6. CLEANING THE FLOUR AREA OF SHAVARMA COUNTER (ON DUTY TIME)

7. COUNTING THE SHAVARMA POUCH, RUMALI ROTI, CARRY BAGS AT THE END OF
THE DAY

8. CLOSING REPORT OF SHAVARMA COUNTER

9. CHECK THE AVAILABILITY OF RUMALI ROTI, VEGITABLES, CHEESE, GAS, AND ORDER
BEFORE IT FINISHED

10. KITCHEN WASSHING AND CLEANING

11. ALWAYS MAINTAINE THE HYGIENE (WEARING GLOVES, HAIRCAP, AND MASK)
DUTIES AND RESPONSIBILITIES OF KITCHEN
HELPER

1. PREPARATION OF MAYONAISE, REDCHUTNEY, CABBAGE SALAD, RICE, AND

STARTERS

2. PORTIONING OF STARTERS, AND KEPT IN TO THE FREEZER NEATLY

3. ARRANGE VEGETABLES IN SEPARATE TRAY WITH CLEAN AND NEAT

4. HELP THE SHAVARMA HELPER FOR FRYING THE SHAVARMA FRIES AND MAKING
THE MAYONAISE

5. CO ORDINATE WITH PANTRY INCHARGE AND INFORM THE NON AVAILABLE ITEMS

6. FREEZER CLEANING

7. THE WORKING AREA SHOULD BE NEAT AND CLEAN FOR EVERY TIME

8. PREPARATION OF STAFF FOOD (DINNER)

9. KITCHEN STORE ARRANGEMENT

10. TO HELP THE PANTRY INCHARGE FOR WEEKLY AND MONTHLY INVENTORY

11. ALWAYS KEEP PROPER GROOMING AND HYGINE (WEARING GLOVES, HAIR CAP,
AND MASK)
DUTIES AND RESPONSIBILITIES OF SHAWARMA
MASTER
1. SHAWARMA CHICKEN AND BEEF CUTING AND MARINATION

2. HANGING SHAWARMA CHICKEN, AND BEEF AT 1 ‘O’ CLOCK

3. SHAWARMA MASALA PREPARETION

4. MEAT STOCKING

5. CHECK THE QULITY OF FOOD

6. GIVE PROPER INSTRUCTION TO HELPER FOR CUTTING VEGETABLES AND

SHAVWARMA MAKING

7. PROPER GROOMING AND HYGENE (WEARING HAIR CAP, GLOVES, HAND WASHING
ETC.)

8. PREPARE THE CLOSING REPORT

9. CHECK THE AWAILABILITY OF ITEMS (GAS, VEGETABLE, MASALAS, ETC.)

10. ALWAYS KEEP THE PROPER DUTY TIMING

DUTIES AND RESPONSIBILITIES OF AL-FAHAM
MASTER
1. AL FAHAM CUTTING AND MARINATION

2. MAKING OF AL FAHAM IN PROPER WAY.

3. MASALA PREPARATION

4. ORDDERING OF VEGETABLES

5. DAILIY CLOSING REPORT

6. CO ORDINATE WITH PANTRY INCHARGE AND INFORM THE AWAILABILITY OF ITEMS

7. CHECK THE QUALITY OF FOOD AND INFORM TO THE MANAGER

8. MONTHLY CLOSING INVENTORY

9. MAINTAINE THE KITCHEN CLEANLINESS

10. PROPER GROOMING AND HYGENE (WEARING HAIR CAP, GLOVES, HAND WASHING
ETC.)

11. ALWAYS KEEP THE PROPER DUTY TIMING

DUTIES AND RESPONSIBILITIES OF WASHING
AND CLEANING SECTION
1. PREPARE STAFF BREKFAST (CURRY) AND LUNCH (RICE)
2. CHICKEN COUNTING, WASHING AND CLEANING
3. ALWAYS KEEP ALL AREA NEAT AND CLEAN (THE KITCHEN, PARCEL AREA, FRONT OF THE
RESTAURANT, A.C AND NON AC AREA, CUSTOMER WASHING ARE, BATHROOM AND
KITCHEN WASHING AREA)
4. CUTTING VEGETABLES (CUCUMBER, CARROT, LETTUCE,