Clean and prepare all basic food items mise-en-place for both a la carte and buffet.
Helps to prepare orders according to the standard procedures.
Picked up food requisition from the store and arranged all the items according to the FIFO system.
Adheres strictly to the cleanliness of the kitchen area as well as equipment and machines.
Maintain proper personal appearance.
Adheres strictly to the standard recipes for the various dishes and avoids wastage.
Checking and refilling the buffet items.
To cut and clear food items from the buffet
Pay attention to the safety, security and energy-saving rules.
To avoid wastage of food items.

Commis 2