CDP-CONTINENTAL

DESIGNATION: CDP

Responsibility:

Delivery and Quality Control:

- Ensure and control FIFO (first in – first out ) process and storage in hygienic condition

- Take care to keep every item in the fridge ASAP / Organize the fridge

- the control of items delivery (quality, aspect, quantity)

- food items requirements

Production:

- Every morning make the post MEP (Mis En Place) (spoon, sponge, small garbage, cutting board, roll paper dispenser…..)

- Check, controland organize the MEP list (made the day before)

- Control the quality of the product as soon as the product is prepared for flavor

- Respect and shareFood production process, seasoning, recipe and technics.

- Control the presentation of platting in the best possible manner (clean the plate)

- Follow new posist software system. Anticipate order from Central kitchen. Learn and follow Posist system.Control and manage the receipt of GW items!!

- Manage, guide the trainee and commis staff for a good production and organization

- You must be able to manage your department (MEP – cleaning – service time)

Cleaning:

- Follow and share all the basic rules of hygienic process of production.

- Ensure hygiene is enforced and maintained in storage areas, fridge and chillers

- Maintain a clean kitchen according to the HACCP process / Drive the team

- Follow the rules, good practice and sustain the cleaning planning

- Respect and clean all kitchen material (cleaned after using) Also knife

Kitchen rules:

- Respect duty, attendance and discipline (leave information!!)

- Respect each other, communicate and work like one team.

- Respect grooming standards and have a clean uniform.

- Get good attitude and respect fellow employees (Hierarchy)

- Not permitting mobile phone calls in the kitchen during the work

- Make sure all items are available in the menu. (Anticipate the MEP)

(Maintaininformation of non-available items on the board)

CDP: Lead, control and support junior staff and organize good working conditions on all aspect (process,recipes,attitude,grooming…)

Understand and follow THE SPOT quality standard.

Cleaning Planning:

On a Daily basis:

-: Control the fridge and items temperature to make sure no power cut happened, at the same time control the storage.

take 5 to 10 min to recheck the storage. (Fridge, cold room and freezer) trained the junior team about that. (Segregate damaged items to be used for staff food dept)

-Make a small cleaning of the fridge and the cold room every day at night before leaving the restaurant. (+ A complete cleaning + gap 1 time in a week)

- Control and do the cleaning of the dirty tiles and wall + micro oven

On a weekly basis

- Full tiles and wall cleaning - Monday

- Oven cleaning with special chemical product + top + around

- Micro oven cleaning ( inside, around, behind and under ) - Tuesday

- Work table cleaning ( behind, under and around ) - Wednesday

- Clean and arrange the dry items storage - Thursday

- Cold room control and cleaning - Tuesday

- Exhaust and wire rack –Friday

- Complete cleaning of the fridge ( behind and around + floor)

- Clean the wall, wood rack and wood door storage ( also organize it)

- Clean the fruits and vegetables rack

On a Monthly basis:

- Remove elements in the kitchen to make a proper cleaning, wall and floor.

- Make a good and complete cleaning of the exhaust ( inside, outside)

- Check and clean the complete cold room

- Make a good freezer cleaning, defrost and organize it.

Job Types: Full-time, Permanent

Pay: ₹20,000.00 - ₹30,000.00 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Work Location: On the road