DCDP - Staff Cafeteria

PRINCIPAL ACCOUNTABILITY: Allocation of work Cooking and presentation as per the standardised recipes Checking mise-en-place on quality and quantity Control wastage Maintain quality Innovate new dishes Maintain discipline and grooming of staff To Maintain Hygiene and sanitation Portion control Storage of food and provisions Raw material quality check Allot duties to commis. Control over production and wastage. Assist in implementing TBEM processes Adhering to HACCP Enabling and adherence to the…