MORNING SHIFT INCHARGE DUTIES & RESPONSIBILITIES

1. CHECK ALL THE KITCHENS FOR CLEANLINESS & HYGIENE

2. CHECK THE WALK-IN FRIDGE & THE DEEP & THE BACK AREA
3. CHECK THE MISE-EN-PLACE FOR BREAKFAST OF ALL THE
DEPARTMENTS & AFTER B/F ,CHECK FOR LUNCH BUFFET & A LA
CARTE
4. SPECIFICATINS FOR THE B/F SHOULD BE FOLLOWED
5. RECEIVING TO BE DONE ONLY AFTER CHECKING THE QUALITY &
QUANTITY OF RAW INGREDIENTS
6. CHECK UNIFORMS OF STAFF
7. B/F SHOULD BE READY BY 6.30 AM
8. CHECK THE BUFFET AFTER EVERY HALF AN HOUR
9. CHECK MIS-EN-PLACE FOR LUNCH
10. LOG SHOULD BE WRITTEN AFTER THE SHIFT IS OVER & HANDOVER
GIVEN TO THE NEXT SHIFT

EVENING SHIFT INCHARGE DUTIES & RESPONSIBILITIES

1. CHECK MIS-EN-PLACE FOR DINNER BUFFET & A LA CARTE

2. BACK AREA ,KITCHEN , WALK-IN & DEEP TO BE CHECKED FOR
CLEANLINESS
3. DINNER BUFFET TO BE READY BY 6.30 PM
4. ORDERING & INTENDING SHOULD BE DONE BEFORE 3 PM
5. ISSUING OF STORES TO BE DONE BEFORE 4PM
6. EVERY FRIDAY THE KITCHEN WILL BE CLOSED FROM 3.15 PM TILL
4PM FOR CLEANING- SUPERVISE THE CLEANING
7. CHECK THE BUFFET EVERY HALF HOUR
8. GARNISH PLATE TO BE READY AT THE COUNTER
9. SPECIFICATIONS TO BE FOLLOWED FOR THE BUFFET
10. LOG SHOULD BE WRITTEN AFTER THE SHIFT IS OVER & PROPER
HAND-OVER TO BE GIVEN TO THE NEXT SHIFT

NIGHT SHIFT INCHARGE DUTIES & RESPONSIBILITIESS

1. CHECK THE L/H .MAIN, & DISPLAY KITCHEN ATLEAST TWICE
2. CHECK THE NIGHT STEWARDING WORK
3. CHECK THE MIS-EN-PLACE FOR B/F OF ALL THE DEPARTMENTS
4. SPECIFICATIONS TO BE FOLLOWED FOR THE BUFFET
5. CHECK ROOM SERVICE ORDERS BEFORE IT GOES IN THE ROOM
6. CONSUMPTION OF MILK HAS TO BE CHECKED
7. CHECK & DELIVER THE MID NIGHT STAFF FOOD
8. CHECK FOR ANY FRUITS REQUIRED FOR LUNCH & ORDER
ACCORDINGLY
9. LOG SHOULD BE WRITTEN AFTER THE SHIFT IS OVER. & HANDOVER
TO BE GIVEN TO THE MORNING SHIFT.
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