Sri Durga Hotel

About the Company

Suppliers

Deliver goods: Receive and deliver food, beverages, and other kitchen supplies to the kitchen.
Ensure quality: Provide products that meet the quality and specifications of the establishment.
Provide timely delivery: Ensure products are delivered on schedule to maintain kitchen operations.

Kitchen Staff
Roles and Responsibilities

Chefs (Executive, Head, Sous-chef):
Oversee kitchen operations and staff.
Develop menus and new recipes.
Manage inventory and ordering.
Ensure quality, consistency, and adherence to standards.
Line Cook:
Prepare and cook dishes to order.
Follow recipes and presentation standards.
Maintain a clean and organized station.
Prep Cook:
Assist in food preparation, including chopping, washing, and measuring ingredients.
Organize and store ingredients.
Help with stocking stations.
Kitchen Assistant/Dishwasher:
Perform general cleaning duties, such as washing dishes, pots, and pans.
Keep the kitchen floor and surfaces clean.
Dispose of trash and assist with deliveries.
Help with food preparation and stocking.