SUPERVISOR

. Prepares ingredients by following recipesslicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients addingseasonings verifying taste plating meals.

. Completes hot meal preparation by grilling,sauteing, roasting, frying, and broilingingredients and assembling and refrigeratingcold ingredients.

. Adheres to proper foodhandling, sanitation, and safety proceduresmaintains temperature and Hazard AnalysisCritical Control Point (HACCP) logs as requiredand maintains appropriate dating, labelling androtation of all food items.

. Contributes to daily,holiday and theme menus in collaboration withsupervisor.

. Maintains cleanliness and sanitationof equipment, food storage, and work areas.

. Completes cleaning according to daily andweekly schedules and dishwashing/pot washing.

. Listens to customer complaints and suggestionsand resolves complaints.

. Implementssuggestions within parameter of position andrefers more complex concerns to supervisor.

. Participates in and/or contributes to programs,committees, or projects designed to improvequality of service and employee productivity.

. Maintains clean work areas, utensils, andequipment.

. Develop new menu items whileimprovising the existing ones.

. Maintain andmanage kitchen expenses, food cost, inventoryand staffing within the budgetary limits.

. Able tocook north Indian food.

. Able to do shift work.

. Assisting with the preparation of food and the serving of all meals to customers.

. Supervising ateam to ensure that the kitchen and serviceareas are clean and tidy.

. Ensuring all food andhealth and safety regulations are followed.