SUPERVISOR

Supervisor duties and responsibilities :

Prepares ingredients by following recipes; slicing, cutting,

• chopping, mincing, stirring, whipping, and mixing ingredients;

adding seasonings; verifying taste; plating

meals.

grilling, sautéing, roasting, frying, and boiling ingredients and

assembling and refrigerating cold ingredients.

and safety procedures; maintains temperature and Hazard Analysis

Critical Control Point (HACCP) logs as required and maintains

appropriate dating, labelling and rotation of all food items.

in collaboration with supervisor.

cleanliness and sanitation of equipment, food storage, and work

areas.

and weekly schedules and dishwashing / pot

washing.

suggestions and resolves complaints.

Implements suggestions within parameter of position and refers more

complex concerns to supervisor.

in and / or contributes to programs, committees, or projects designed

to improve quality of service and employee

productivity.

utensils, and equipment.

items while improvising the existing ones.

Maintain and manage kitchen expenses, food cost, inventory and

staffing within the budgetary limits.

cook north Indian food.

work.

and the serving of all meals to customers.

Supervising a team to ensure that the kitchen and service areas are

clean and tidy.

and safety regulations are followed.

Supervisor

duties and responsibilities :

ingredients by following recipes; slicing, cutting, chopping,

mincing, stirring, whipping, and mixing ingredients; adding

seasonings; verifying taste; plating meals.

Completes hot meal preparation by grilling, sautéing, roasting,

frying, and boiling ingredients and assembling and refrigerating

cold ingredients.

handling, sanitation, and safety procedures; maintains temperature

and Hazard Analysis Critical Control Point (HACCP) logs as required

and maintains appropriate dating, labelling and rotation of all

food items.

theme menus in collaboration with supervisor.

Maintains cleanliness and sanitation of equipment, food storage,

and work areas.

to daily and weekly schedules and dishwashing / pot

washing.

suggestions and resolves complaints.

Implements suggestions within parameter of position and refers more

complex concerns to supervisor.

in and / or contributes to programs, committees, or projects designed

to improve quality of service and employee

productivity.

utensils, and equipment.

items while improvising the existing ones.

Maintain and manage kitchen expenses, food cost, inventory and

staffing within the budgetary limits.

cook north Indian food.

work.

and the serving of all meals to customers.

Supervising a team to ensure that the kitchen and service areas are

clean and tidy.

and safety regulations are followed.