Duties & Responsibilities:

To provide food to the guest which is excellent in quality and taste
To prepare food the preparation of which should be consistent as per the guidelines.
To prepare food of the highest hygiene quality.
To separate vegetarian from non-vegetarian items
To follow standard recipes and to get it reviewed by the Cuisine Chef or Executive Chef.
Proper finishing of starters which is to be dispensed with garnish and clean platter.
Ensuring (under and overdone) starters are not dispensed from live kitchen.
To check on contamination & presence of foreign particles in food.
To provide feedback and other inputs to team, and be receptive to the same to help development of a strong team