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1.      Work within budgeted guidelines.

2.      Prepare an adequate level of mise-en-place based on business levels.

3.      To ensure stock is controlled and rotated. Follow FIFO, LIFO wherever requiapply-d.

4.      Make sure there are

5.       no expiapply-d items on a daily basis in-store/stock/Mise-en place.

6.      Ensure all equipment is in good working condition and cleaned and maintained regularly.

7.      To comply with the conditions of the brand food and beverage handling policies, presentation standards.

8.      To report any maintenance issues to the Chef in charge immediately.

9.      To ensure minimum kitchen wastage.

10.   Maintain impeccable personal grooming, hygiene, and appearance in brand uniform. Ensure uniform and personal appearance are clean and professional.

11.   Maintain confidentiality of proprietary information; protect company assets.

12.   Receiving deliveries and verifying that all ordeapply-d items have been deliveapply-d and are of good quality. Check the expiry dates and notify Chef in charge about them.

13.   Taking inventory of supplies and notifying the Chef in charge, of low or depleted supplies.

14.   Discard all expiapply-d and spoiled food items stoapply-d in the stock rooms, refrigerators, and freezers after reporting to the Chef in charge.

15.   Operate kitchen equipment safely and responsibly.

16.   Attend the training being conducted and implemented in daily operations and improve the quality and standards of food/beverage.

17.   Wash and disinfect kitchen area; ensure the proper sanitation, cleanliness, set-up & break-down of work station; and compliance with sanitation and cleaning procedures of equipment, work areas, surfaces, and storage containers before and after shift.

18.   Breakdown work station at the end of meal periods & store the food away properly in the fridge to HACCAP standard.

19.   Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques

20.   Follow the cleaning schedules for the kitchen and clean the section and other areas as directed.

21.   Ensure proper handover is given to the next shift.

Chef, Doha

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