Duty Responsibility Of Supervisor

JOB DESCRIPTION OF THE CDP and D.CDP IN KITCHEN 1.Be responsiblle for authentic mise-en-place and food preperation of a-la-carte and buffet food.

2.Plans,co-ordinates and supervises all menu implementations in a timely manner with proper recipes,photogrphs. 3.To follow up with the kitchen stewarding department about the proper cleaning in kitchen and respective areas and equipmen 4.Be responsible for proper rechauffe of food by retaining its quality by consulting with the sr.chefs.to maintain the food cost. 5.Ensure the proper timing to dish out the a-la-carte order. 6.Making annual leave forms for the subordinates consulting with his seniors. 7.Fully responsible for making of daily foo consumption list. 8.Constantly strive to reduce energy consumption within the kitchen. 9.Find ways to improve th efficiencyof the opertions which will benefit our clients. 10.Check the grooming of the juniors.

JOB DESCRIPTION OF THE COMMIES IN THE KITCHEN 1.Be responsible for the cleanliness of their own section. 2. Responsible for the daily cleaning of the cold room and allied areas. 3. Be responsible for the entier mise-en-place according to the S.O.P 4.Responsible forproper rechauffeing of the buffet dishes in consulting with the C.D.Ps and D.C.D.Ps 5.Responsible for maintaining proper hygeine in their respective areas.

es,photogrphs. ective areas and equipment ment maintenance. o maintain the food cost.