Follow recipes and standards to maintain consistency in food quality.
Oversee the operations of a specific station in the kitchen as assigned by the Sous Chef and Executive Sous Chef.
Assist in managing inventory for the assigned section. Notify senior chefs when ingredients need to be replenished. Minimize wastage by following proper portion control and storage procedures.
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Maintains academic standards of delivery in teaching and assessment and complies with Edutrust Criteria and internal SOPs policies and processes. (Refer Instructors TLA Handbook)
Preparation and attendance at meetings and line-up
Ensure student evaluations and grading SOPs are executed accurately and as scheduled.
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