
· Communicating with the F & B Manager every evening to determine the menu for the next day.
· Communicating with the stores keeper every evening to ascertain the supplies required to carry out the process of producing food for the next day.
· Preparing Breakfast, Lunch, Snacks and Dinner.
· Make sure that the wastage in the process of preparation is maintained to a bare minimum.
· Ensure that there is always a high level of cleanliness in the Kitchen.
· Inspect gas fittings and other electronic equipment on a regular basis to make sure that they are well maintained for the smooth functioning of preparation of food.
· Ordering of vegetables on routine basis to the Co-ordinator for the preparation of food.
· Preparing relatively high Quality of food for patients, customers and staff.
· To maintain the Kitchen equipments.
· Introducing new food in the menu and preparing the same as instructed by Manager.
· Maintaining Cleanliness while preparing the food.
· Checking daily receivable of raw materials like vegetables and perishable for daily operations.