1. Food Preparation & Production Support
- Perform cutting, chopping, portioning, and basic prep as per recipe sheets.
- Maintain station readiness before and after shift — all mise-en-place completed.
- Follow recipe and portion sizes strictly as defined in the training manual and kitchen SOP.
- Assist Commi II and CDP during production hours with smooth workflow and coordination.
- Ensure labeling, storage, and FIFO of raw materials.
2. Hygiene & Sanitation
- Maintain 100% compliance with FSSAI & FSMS hygiene standards.
- Clean workstations, utensils, and equipment after every batch or shift.
- Follow color-coded chopping board usage and cleaning schedules.
- Maintain proper grooming standards — gloves, apron, hairnet, shoes, and nails.
- Participate in daily hygiene checks conducted by Outlet Manager.
3. Operational Discipline
- Report any shortage, damage, or deviation of materials to Commi II or Manager immediately.
- Maintain daily prep log and quantity consumption records accurately.
- Support the team in timely dispatch during rush hours, minimizing KPT delays.
- Follow shift checklist for opening, mid-shift, and closing activities.