Summary – The person should be able to Plan and direct the food preparation and culinary activities and should be creative and proficient in all aspects of food preparation.
Quality – Check the quality of Inward raw materials.
Assigning the raw materials for cleaning, cutting and batch making.
Making of portions by following the process (Batch Making)
Handling the labeling of batches of raw materials.
Storing of batches according to the process.
Production planning & budgeting or planning of the semi cooked food preparation.
Preparation of bulk gravies and semi cooked food.
Support in the dispatch and closing of the semi cooked food.
Monitoring the wastage after the raw material is received till the dispatch.
Continuously monitoring the storage and packing activities to improve the product life cycle.