JOB DESCRIPTION

Position: Chef de Partie/ Sous Chef

Department: Food and Beverage Production
Reports To: Operations Manager

Position Summary:
He is Responsible for planning day to day operational requirements and inventory level
in his section. He should be very knowledgeable in his section/ his specialty. He has to
provide innovative and artistically food presentation in his department and assist the
Restaurant head in SOP formulation.
Flexibility Required: No fixed working hours, to be present until last kitchen order.
Ability of swiftly handling is team members and gets hands on during busy hours.​

Duties and Responsibilities:

●​ Prepare ingredients for cooking, including portioning, chopping, and storing food
before use.
●​ Follow and ensure compliance with food safety handling policies and procedures,
including personal hygiene procedures.
●​ Check and ensure correct temperatures of kitchen food preparations and report
issues to management as and when required.
●​ Wash and disinfect kitchen area.
●​ Maintaining minimum but adequate food inventory and utilizing of food surpluses.
●​ Ensure that all orders are prepared as per the time frames designed in the SOP.
●​ Set-up and break-down work station.
●​ Monitor the quality of food prepared and portions served throughout shift.
●​ Supervises the department Commi’s, verifying that their workstations are
stocked, neat and orderly.
●​ Ensures employees have appropriate level of training for required duties and with
regard to safe practices using equipment.
●​ Ensures proper grooming, hygiene and prompt attendance of all staff in his
section.
●​ Actively share ideas, opinions and suggestions in daily shift briefings.
●​ Liaise daily with Outlet Chefs to keep open lines of communication regarding
guest feedback.
●​ Complete daily checks of all Mis En Place to ensure freshness and quality
standards.
●​ Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
●​ Have full knowledge of all menu items, daily features and promotions.
●​ Ensure the cleanliness and maintenance of all work areas, utensils, and
equipment in the kitchen.
●​ Follow kitchen policies, procedures and food presentation standards.
 ●​ Demonstrating techniques and advising on cooking procedures.
●​ Ensure freshness of food and ingredients by checking for quality, keeping track of
old and new items, and rotating stock.
●​ Monitors related equipment, reporting any problems or inconsistencies, to the
Restaurant head.

Skills and Specifications:

●​ Constant standing and walking throughout shift.

●​ Excellent cooking skills and food quality.
●​ Ability of lifting and carrying up to 30 lbs.
●​ Ability to walk, stands, and/or bend continuously to perform essential job
functions.
●​ Occasional kneeling, pushing, pulling, lifting.
●​ Team Building -Contributes to the development and success of department
objectives.
●​ Conflict Management - Uses tactful approach to work with others to identify
solutions to emerging conflicts and or issues.
●​ Attention to detail - Able to maintain a sustained level of concentration in a high
pressured environment.
●​ Punctual – should report to work on time.
●​ Leadership - Leads by example by behaving in an honest and trustworthy
manner; treats others fairly.

Medical Criteria:
Candidate should be physically fit; no ailments related to skin disease are accepted

Qualifications:
●​ Diploma in Hotel Management (Minimum)
●​ Any other degree/diploma or specialized course

Experience
●​ At least 2 years experience (preferred)
Age Criteria:
●​ Candidates should be between 30 Years – 35 Years

Acknowledgment:
I have carefully read and understand the contents of this job description. The
management may use this to verify my performance.

____________________
Employee Signature Date Proprietor
 JOB DESCRIPTION
Position: Commi 1
Department: Food and Beverage
Reports To: CDP/Sous Chef

Position Summary:
He is Responsible for planning day to day operational requirements and inventory level
in his section. He should be very knowledgeable in his section/ his specialty. He has to
provide innovative and artistically food presentation in his department and assist the
Restaurant head in SOP formulation.

Duties and Responsibilities:

●​ To work as directed on station of assignment under appropriate Chef de Partie.

●​ Share recipes and operational suggestions with Chef De partie
●​ Should be able to independently take charge in the absence of the CDP
●​ Set up station properly and on time for each service period.
●​ Make sure all food is prepared by recipes designated by the Chef de Partie.
●​ Keep track of wastages and spoilages and report them to the CDP
●​ Notify Chef de Partie of any problems or complaints as when they arise.
●​ Be able to work in another area when needed and take part in cross training
when directed.
●​ Personally check all fridges and food items storage areas, on daily basis.
●​ Be able to assist cooking accurately with minimum wastage, same day
preparation and advance preparation for next day bookings / reservations.
●​ Be able to come to any and all kitchen meetings whilst on duty or otherwise.
●​ Follow clean as you go policy and keep work area clean at all times.
●​ Do not leave your section without doing the final check.
●​ Proper food rotation – first in – first out.
●​ After service switch off and clean oven tops and work areas as well as surfaces.
●​ Prepare a variety of meats, seafood, poultry, and vegetables in his section in
synchronization with restaurants standardized recipes.
●​ Completely well versed with hygiene standards and kitchen ground rules/
regulation & polices.
●​ In liaison with kitchen team, Stocks and maintains sufficient levels of food
products at line stations to assure a smooth service period.
●​ Portions food products prior to cooking according to standard portion sizes and
recipe specifications.
 ●​ Maintains a clean and sanitary work station area including tables, shelves, grills,
flat top range and refrigeration equipment.
●​ Prepares item for broiling, grilling, frying, sautéing or other cooking methods by
portioning, battering, seasoning and/or marinating.
●​ Follows proper plate presentation and garnish set up for all dishes.
●​ Follows FIFO.
●​ Ensure that all machines, equipments and utensils are clean and in good working
condition at all times.
●​ Ensure that standard recipes are used as much as possible.
●​ Ensure that all garbage is swiftly disposed off from the section at the end of the
shift.
●​ Check Deep & Cold Room Storage.

Skills and Specifications:

●​ Constant standing and walking throughout shift.

●​ Ability of lifting and carrying up to 30 lbs.
●​ Ability to walk, stand, and/or bend continuously to perform essential job functions.
●​ Occasional kneeling, pushing, pulling, lifting.
●​ Attention to detail - Able to maintain a sustained level of concentration in a high
pressured environment.
●​ Punctual – should report to work on time.

Medical Criteria:
Candidate should be physically fit; no ailments related to skin disease are accepted.

Qualifications:
●​ 12th Pass
●​ Craft course in F&B (Preferred)
Experience
●​ At least 2 years experience

Age Criteria:
●​ Candidates should be between 25 Years – 30Years

Acknowledgment:
I have carefully read and understand the contents of this job description. The
management may use this to verify my performance.

____________________
Employee Signature Date Proprietor
 JOB DESCRIPTION
Position: Commi 2
Department: Food and Beverage Production
Reports To: Commi 1 / CDP

Position Summary:
He is Responsible for planning day to day operational requirements and inventory level
in his section. He should be very knowledgeable in his section. He has to provide
innovative and artistically food presentation in his department and assist the Restaurant
head in SOP formulation.

Duties and Responsibilities:

●​ Should learn all the recipes on the menu and be able to deliver food preparation
standards in the absence of the Commi 1.
●​ Ensure food is stored and cooked at correct temperature.
●​ Ensure freshness of food and ingredients by checking for quality, keeping track of
old and new items, and rotating stock.
●​ Inspect and clean food preparation areas, such as equipment and work surfaces,
or serving areas to ensure safe and sanitary food-handling practices.
●​ Maintains daily Mis-en-Place and prepares certain food items for the next day’s
duties.
●​ Train the commi 3 to do Mis-en-Place for the section.
●​ Train commi 3 in cleaning and sanitizing the area.
●​ Keep track of wastages and spoilages and report them to the commi 1 / CDP.
●​ Notify commi 1/Chef de Partie of any problems or complaints as when they arise.
●​ Be able to work in other kitchen department area when needed and take part in
cross training when directed.
●​ Personally check all fridges and food items storage areas, on daily basis
●​ Be able to assist cooking all menu items.
●​ Be able to come to any and all kitchen meetings whilst on duty or otherwise.
●​ Follow clean as you go policy and keep work area clean at all times.
●​ Proper food rotation – first in – first out.
●​ After service switch off and clean oven tops and work areas as well as surfaces.

Skills and Specifications:

 ●​ Constant standing and walking throughout shift.
●​ Ability of lifting and carrying up to 30 lbs.
●​ Ability to walk, stand, and/or bend continuously to perform essential job functions.
●​ Occasional kneeling, pushing, pulling, lifting.
●​ Should be punctual & hardworking.
●​ Must be a fast learner.

Medical Criteria:
Candidate should be physically fit; no ailments related to skin disease are accepted

Qualifications:
●​ Hotel craft course (Preferred)
●​ Any other degree/diploma or specialized course
Experience
●​ At least 2 Yrs experience in the same position(preferred)
Age Criteria:
●​ Candidates should be between 20 Years – 25 Years

Acknowledgment:
I have carefully read and understand the contents of this job description. The
management may use this to verify my performance

____________________
Employee Signature Date Proprietor
 JOB DESCRIPTION
Position: Commi 3 / Apprentice
Department: Food and Beverage Production
Reports To: Commi 1 / CDP

Position Summary:
He is Responsible for preparing day to day operational requirements and inventory level
in his section. He should have good cutting and chopping techniques and sound
knowledge of the cleaning procedures to be followed within the kitchen.

Duties and Responsibilities:

●​ Arrives to work on time as scheduled in full uniform with all the tools necessary to
do the job.
●​ To prep complete section as instructed by CDP &Commi 1.
●​ Follows culinary department guidelines while working in designated kitchens.
●​ Follows all Mis-en-Place procedures set by the kitchen head.
●​ Gets all Mis-en-Place ready before the specified time.
●​ Restocks all items as needed throughout designated shift.
●​ Ensure that correct quantities are prepared to meet daily needs.
●​ Stays productive at all times and preps for future needs as time allows.
●​ Demonstrates flexibility and speed during busy hours.
●​ Has a clear understanding of hygiene procedures.
●​ Wipes down all station tables, kitchen equipment and refrigeration units both
inside and out.
●​ Assists with the cleaning, sanitation of floor area, coolers and all storage areas
when needed.
●​ Performs additional responsibilities, as requested by Chef or Kitchen supervisor.
●​ Take part in deep cleaning activities in the kitchen like under fridges, exhaust
hoods, grease traps/ Chambers and coolers.

Skills and Specifications:

●​ Constant standing and walking throughout shift.

●​ Ability to walk, stand, and/or bend continuously to perform essential job functions.
 ●​ Occasional kneeling, pushing, pulling, lifting.
●​ Ability to do hard labor.
●​ Knowledge of cutting and basic food preparation.
●​ Should be punctual & hardworking.

Medical Criteria:
Candidate should be physically fit; no ailments related to skin disease are accepted

Qualifications:
●​ 10th – 12th Pass
Experience
●​ At least 2 month experience in the same position
Age Criteria:
●​ Candidates should be between 20 Years – 25 Years

Acknowledgment:
I have carefully read and understand the contents of this job description. The
management may use this to verify my performance.

____________________
Employee Signature Date Proprietor
​

JOB DESCRIPTION
Position: Kitchen Supervisor
Department: Food and Beverage Production
Reports To: CDP / Operation Manager

Position Summary:
Heading the complete food pickup area and ensuring all food is dispersed in a timely
manner with appropriate garnishes. Ensure that SOP is always updated and followed by
all kitchen staff.

Duties and Responsibilities:

●​ Assist the Chefs in the design and implementation of menus appropriate to the
outlet.
●​ Co-ordinate with Restaurant head for pest control activities.
●​ To over look the utility department and ensure its smooth functioning.
●​ Ensure all orders are picked up on time, served and presented as per the SOP.
●​ Plan and organize production, purchasing and scheduling.
●​ Establish professional demeanour and standards of the Kitchen team for the
outlet.
 ●​ Delegate responsibility effectively to use the strengths of the entire culinary team.
●​ Maintain proper maintenance of all coolers and storage areas.
●​ Monitor daily food production report.
●​ Maintain daily opening and closing reports of all kitchen stocks.
●​ Should have knowledge of the recipes of all items in the menu.
●​ Work quickly and efficiently to meet deadlines and demands of business.
●​ Assist the kitchen head to check staffing, uniforms, daily production sheets, etc.
●​ Liaison with the Restaurant head for all staff grievances like uniforms, leave
applications, attendance register, internal departmental issues.
●​ Train staff on all menu items.
●​ Make sure all requisitions are accurately indented in liaison with the CDP’s of each
department.
●​ Assist the Restaurant head to provides orientation and departmental rules, policies
and procedures and oversee training of new kitchen team members.
●​ Prepare all required paperwork, including forms and reports in an organized and
timely manner.
●​ Ensure all equipment is kept clean and kept in excellent working condition through
personal inspection and by following preventative maintenance programs.
●​ Ensure all products are ordered according to predetermined product
specifications.
●​ Keep a track on waste management.
●​ Maintain confidentiality and integrity when accessing reports and information
maintained in departmental files/systems.

Skills and Specifications:

●​ Team Building -Contributes to the development and success of department

objectives.
●​ Conflict Management - Uses tactful approach to work with others to identify
solutions to emerging conflicts and or issues.
●​ Attention to detail - Able to maintain a sustained level of concentration in a high
pressured environment.
●​ Punctual – should report to work on time.
●​ Leadership - Leads by example in behaving in an honest and trustworthy
manner; treats others fairly.
●​ Math- Should be able to calculate accurately.
●​ Should have basic knowledge about HACCAP standards.

Medical Criteria:
Candidate should be physically fit; no ailments related to skin disease are accepted

Qualifications:
●​ Diploma in Hotel Management (Minimum)
●​ Any other degree/diploma or specialized course
Experience
●​ At least 2 years experience (preferred)
Age Criteria:
●​ Candidates should be between 30 Years – 35 Years

Acknowledgment:
I have carefully read and understand the contents of this job description. The
management may use this to verify my performance.

____________________
Employee Signature Date Proprietor

JOB DESCRIPTION
Position: Utility Staff
Department: Kitchen Stewarding (KST)
Reports To: KitchenSupervisor

Position Summary:
To ensure all small ware and hollow ware is cleaned as per cleaning guidelines.
Follow all cleaning schedules set by the management.

Duties and Responsibilities:

●​ KST is responsible for establishing and maintaining high sanitation standards in all
food preparation area.
●​ Kitchen Stewarding Supervisor is also responsible for the cleaning of complete
kitchen floor & drains.
●​ KST should have a complete knowledge of 3 sink method or dish washer usage
and maintenance.
●​ Needs to ensure that all crockery, cutlery, service ware and glasses are cleaned
spotless and without bad odour.
●​ Should be responsible for garbage sorting and garbage disposal.
●​ Should be able to prioritize his/her work during peak operational hours.
●​ Should ensure the entire kitchen grease traps/Chambers and dishwashing area is
cleaned during the closing hours.
●​ Should always wear head gear and gloves in the working area.
●​ He/she should know about basis washing liquids and dosing pumps.
Skills and Specifications:

●​ Constant standing and walking throughout shift.

●​ Ability to walk, stand, and/or bend continuously to perform essential job
functions.
●​ Occasional kneeling, pushing, pulling, lifting.
●​ Ability to do hard labor.
●​ Knowledge of chemical usage within the kitchen zones.
●​ Should be punctual & hardworking.

Medical Criteria:
Candidate should be physically fit; no ailments related to skin disease are accepted

Qualifications:
●​ 10th Pass (Preferred)
Experience
●​ At least 2 month experience in the same position
Age Criteria:
●​ Candidates should be between 18 Years – 23 Years

Acknowledgment:
I have carefully read and understand the contents of this job description. The
management may use this to verify my performance.

____________________
Employee Signature Date Proprietor
​