Line Chef Commis 1

1. KISHANPUR TIGER LODGEKitchen Department Rules & Regulations1. Kitchen DisciplineAll kitchen staff must report for duty on time.
2. Wearing a proper uniform, apron, cap and clean shoes is compulsory.
3. Mobile phone use during duty is not allowed except in emergencies.
4. No outsider is allowed to enter the kitchen without permission.
5. All staff must follow the Head Chef’s instructions and maintain professional behaviour.
6. Personal hygiene and cleanliness must be maintained at all times.
7. Every staff member is responsible for their assigned workstation and duties.
8. 2. Food Consumption & Wastage ControlNo staff member is allowed to consume food from the kitchen without permission.
9. Staff meals must be taken at the designated time and in the approved quantity.
10. Guest food, staff food and kitchen stock must be recorded separately.
11. Food must be prepared according to guest count and resort occupancy.
12. Vegetable, fruit, meat and dairy wastage must be kept to a minimum.
13. Leftover food must not be served again unless it has been properly assessed, stored and handled according to food safety standards.
14. Taking any grocery, raw material or food item outside the kitchen without authorization is strictly prohibited.
15. A daily food wastage register must be maintained, including the item, quantity and reason for wastage.
16. 3. Stock Management & Consumption RegisterOpening and closing stock must be checked and recorded daily.
17. Daily consumption of groceries, vegetables, dairy products, meat and other ingredients must be entered in the register.
18. The Store In-charge or Manager must be informed before any essential item runs out of stock.
19. No additional grocery purchases may be made without management approval.
20. Follow the FIFO method (First In, First Out) — use older stock before newer stock, provided it remains safe and suitable for use.
21. Check expiry dates and the quality of food items regularly.
22. All stock purchases and issues must have proper records.
23. 4. Kitchen Cleaning & Food SafetyClean cooking counters, chopping boards and utensils after use.
24. Keep raw and cooked food separate to prevent cross-contamination.
25. Check refrigerator and deep-freezer temperatures regularly.
26. Store food in covered, labelled containers with preparation or storage dates.
27. Keep dustbins covered and empty them regularly.
28. Check gas burners and electrical equipment after use.
29. The Kitchen Supervisor must inspect the kitchen before closing.

5. Department ResponsibilitiesPositionMain ResponsibilitiesHead ChefKitchen supervision, food quality, staff discipline and menu planningCommis ChefFood preparation, cooking and wastage controlKitchen HelperCleaning, cutting and kitchen assistanceStore In-chargeStock records, inventory and material issueKitchen SupervisorHygiene, consumption monitoring and daily reporting