Regular

SHIFT
CDP MORNING 1 1 MORNING
PANTRY TOTAL
BRK-1 1 BRK-1
Commis BRK-2 1 3 BRK-2
Closing 1 Closing
HOT KITCHEN TOTAL
BRK-2 2 BRK-2
Commis 3
Closing 1 Closing
PAN ASIAN TOTAL
BRK-2 2 BRK-2
Commis 3
Closing 1 Closing
10

CDP MORNING 1 1 During

PANTRY TOTAL MORNING
BRK-3 1
Commis 2
Closing 1 BRK-3
HOT KITCHEN TOTAL Closing
BRK-4 1
Commis 2
Closing 1 BRK-4
PAN ASIAN TOTAL Closing
BRK-4 1
Commis 2
Closing 1 BRK-4
7 Closing
 Regular Week days
In/Out Time In/Out Time
9 am - 8 pm -

6.30 am - 12.30 pm 5 pm - 10 pm
8.30 am - 03.30 pm 6 pm - Closing
12.30 pm - closing -

8.30 am - 3 pm 6 pm - Closing
12.30 - closing - Shift incharge

8.30 am - 03.30 pm 6 pm - Closing

12.30 - closing -

During Week offs

9.00 am - 8.00 pm -

7 am - 2 pm 7.00 pm - Closing
11.00 - closing -

9 am - 3 pm 6.30 pm - Closing
11.30 am - closing -

9 am - 3 pm 6.30 pm - Closing
12 pm - closing -
 SHIFT SECTION

BRK 1 & 3 DELI

BRK 2 DELI

SHIFT SECTION
BRK 2 & BRK 4 HOT SECTION

SHIFT SECTION

WOK
BRK 2 & BRK 4
STATION
 WOK
BRK 2 & BRK 4
STATION
 RESPONSIBILITIES TIME
The Commis shall report to the kitchen on time
All the required Smallwares to be stacked in the Deli Section.
Pans/spatulas/cutting boards/Packaging materials 15
minutes
Mise en place in the chiller from previous day will be checked for freshness
Station set up & order readyness
Preparation of fillings - if required
Filling spreads and sauces into pans/bowls/squeeze bottles
Stacking breads - FIFO
Peeling fruits - For fruit bowls
Cutting the vegetables as per the Checklist (sliced/diced/chopped)
Boiling Eggs, stacking raw eggs
45
Checking oil quality for frying products & refilling
minutes
Boiling rajma & chhole
Keeping the Marinated products ready for preparation - Chicken/Paneer
Cook chicken, prepare pulled chicken.
prepare breaded chicken strips & breaded chicken slices
Storing RO water in containers for food preparation

The Commis shall report to the kitchen on time

the work shalll be divided according to the order flow& as assigned by the
CDP
Lunch prep shall be completed according to the forecast
All the sauces, spreads shall be refilled, breads to be stacked again
Mise en place to be refilled (Cleaning lettuce, dicing, chopping, slicing 2 Hours
vegetables)
Chicken/Paneer shall be marinated and kept ready for preparation
Sandwich griller shall be cleaned for lunch operations
Keeping the section clean and tidy.
Packaging materials to be stacked for lunch operations

RESPONSIBILITIES TIME
The Commis shall report to the kitchen on time
All the required Smallwares to be stacked in the Hot kitchen Section,
Pans/spatulas/cutting boards/Packaging materials 20
minutes
 20
minutes
Mise en place in the chiller from previous day will be checked for freshness
(Salsa, sour cream, Marinated chicken, crumbed chicken etc)
Preparation of all the Base sauces (FM tomato sauce base, FM white sauce
base, FM BBQ sauce base, FM makhani sauce Base, FM OT masala, FM demi
glaze sauce base, mirepoix), organize the section
Preparation of all the toppings (Tomato salsa, sour cream, corn & bean salsa),
Keep in the chiller
Setting up the Garnish tray (Chopped parsley, fresh herbs, grated cheese,
olives, jalapenos etc)
Trim, cut & marinate the chicken according to FM standards (Herb, peri peri,
chicken tikka), keep in the chiller
1 Hour
prepare breaded chicken strips & breaded chicken slices, keep in the chiller 40
Dice Paneer & keep in brine, Cut paneer slabs & keep in brine minutes
Marinate Paneer (Moroccan, peri peri, herb)
Soak rice, supergrains for 20 minutes
Cook rice & supergrains, Cool down & organize
Cutting the vegetables as per the Checklist (sliced/diced/chopped), Roast
Winter vegetables, Blanch soft & hard veggies, Prepare Mashed pumpkin &
potato
Prepare meatballs
Boil Pasta

RESPONSIBILITIES TIME
The Commis shall report to the kitchen on time
All the required Smallwares to be stacked in the Pan Asian Section,
Pans/spatulas/cutting boards/Packaging materials 20
minutes
Mise en place in the chiller from previous day will be checked for freshness
(Diced veggies, shredded veggies, marinated protein, brined tofu/paneer etc)

Preparation of all the Base sauces (FM Teriyaki sauce base, FM Hot garlic
sauce base, FM Chili paste, FM black pepper sauce, FM schezwan sauce base,
Veg stock, dan dan chicken base), organize the section
Check, clean & refill oil kadhai for Lunch operations.
Setting up the Garnish tray (Sliced spring onions, chopped coriander, toasted
sesame seeds, fried garlic, Pickled veggies, sliced red chilies)
Trim, cut & marinate the chicken according to FM standards (Asian chicken
strips & dices), keep in the chiller 1 Hour
40
minutes
 1 Hour
Make veg dumplings 40
Dice Paneer & tofu, keep in brine minutes
Boil noodles, cool and keep it ready for lunch operations
Cook rice & supergrains, Cool down & organize
Cook rice & supergrains, Cool down & organize
Cutting the vegetables as per the Checklist (sliced/diced/chopped/shredded)
Fill sauces, fill Seasonings
Stack Packaging materials
SHIFT SECTION

CLOSING
SHIFT, BRK 1 DELI
& BRK 2

SHIFT SECTION
Closing, BRK 2
& BRK 4 HOT SECTION

SHIFT SECTION

CLOSING, BRK
WOK STATION
2 & BRK 4
CLOSING, BRK
WOK STATION
2 & BRK 4
 RESPONSIBILITIES TIME
The Commis shall report to the kitchen on time
All the required Smallwares to be stacked in the Deli Section.
Pans/spatulas/cutting boards/Packaging materials

Mise en place in the chiller shall be checked for freshness

Station set up & order readyness
Preparation of fillings - if required
Filling spreads and sauces into pans/bowls/squeeze bottles
Stacking breads - FIFO
Peeling fruits - For fruit bowls
Cutting the vegetables as per the Checklist (sliced/diced/chopped)
Boiling Eggs, stacking raw eggs
Checking oil quality for frying products & refilling
Soaking rajma & chhole for next day's operations A
Keeping the Marinated products ready for preparation - Chicken/Paneer
Cook chicken, prepare pulled chicken - If required L
prepare breaded chicken strips & breaded chicken slices
Storing RO water in containers for food preparation L
the work shalll be completed according to the order flow & as assigned by the
CDP

D
dinner prep shall be completed according to the forecast
All the sauces, spreads shall be refilled, breads to be stacked again
Mise en place to be refilled A
Y
Chicken/Paneer shall be marinated and kept ready for preparation
Sandwich griller shall be cleaned for Dinner operations
Start the process for Hung curd
Shred vegetables for coleslaw
Peel a kilo of onions for Next day's breakfast session
Prepare a small batch of white sauce for next day's operations
Keep a bowl of water for chilling
Clean and blanch spinach

Arrange dry stores, walk in chiller, undercounter chillers and reachin chillers

Keeping the section clean and tidy.

Packaging materials to be stacked for dinner & breakfast operations

RESPONSIBILITIES TIME
The Commis shall report to the kitchen on time
All the required Smallwares to be stacked in the Hot kitchen Section,
Pans/spatulas/cutting boards/Packaging materials
Mise en place in the chiller will be checked for freshness (Salsa, sour cream,
Marinated chicken, crumbed chicken etc)
Preparation of all the Base sauces (FM tomato sauce base, FM white sauce
base, FM BBQ sauce base, FM makhani sauce Base, FM OT masala, FM demi
glaze sauce base, mirepoix), organize the section
Preparation of all the toppings (Tomato salsa, sour cream, corn & bean salsa),
Keep in the chiller
Setting up the Garnish tray (Chopped parsley, fresh herbs, grated cheese,
olives, jalapenos etc)
A
Trim, cut & marinate the chicken according to FM standards (Herb, peri peri,
chicken tikka), keep in the chiller
L
L
refilling tray
prepare breaded chicken strips & breaded chicken slices, keep in the chiller
Dice Paneer & keep in brine, Cut paneer slabs & keep in brine
Marinate Paneer (Moroccan, peri peri, herb)
Soak rice, supergrains for 20 minutes
Cook rice & supergrains, Cool down & organize - if required
D
Cutting the vegetables as per the Checklist (sliced/diced/chopped), Roast
Winter vegetables, Blanch soft & hard veggies, Prepare Mashed pumpkin &
A
potato)
Prepare meatballs - If required
Y
Boil Pasta - if required
Attend daily Quality call

Arrange dry stores, walk in chiller, undercounter chillers and reachin chillers

Keeping the section clean and tidy.

Packaging materials to be stacked for dinner & breakfast operations
Take inventory and update the CDP/Shift incharge of near stock out Items in
the kitchen

RESPONSIBILITIES TIME
The Commis shall report to the kitchen on time
All the required Smallwares to be stacked in the Pan Asian Section,
Pans/spatulas/cutting boards/Packaging materials

Mise en place in the chiller from previous day will be checked for freshness
(Diced veggies, shredded veggies, marinated protein, brined tofu/paneer etc)

Preparation of all the Base sauces (FM Teriyaki sauce base, FM Hot garlic
sauce base, FM Chili paste, FM black pepper sauce, FM schezwan sauce base,
Veg stock, dan dan chicken base), organize the section
Check, clean & refill oil kadhai for Lunch operations.
A
Setting up the Garnish tray (Sliced spring onions, chopped coriander, toasted
sesame seeds, fried garlic, Pickled veggies, sliced red chilies) L
Trim, cut & marinate the chicken according to FM standards (Asian chicken
strips & dices), keep in the chiller L
D
 L
L
Make veg dumplings
Dice Paneer & tofu, keep in brine
Boil noodles, cool and keep it ready for lunch operations
Cook rice & supergrains, Cool down & organize D
Cook rice & supergrains, Cool down & organize
Cutting the vegetables as per the Checklist (sliced/diced/chopped/shredded)
A
Fill sauces, fill Seasonings Y
Stack Packaging materials
Attend daily Quality call

Arrange dry stores, walk in chiller, undercounter chillers and reachin chillers

Keeping the section clean and tidy.

Take inventory and update the CDP/Shift incharge of near stock out Items in
the kitchen
refilling tray
 Sessions
Shift Area
covered

BREAKFAST/
FM
MORNING LUNCH/
KITCHEN
DINNER

Shift Area Sessions

covered

MORNING FM DINNER
KITCHEN
 Responsibilities
Report to the kitchen as per the Duty roster.
Assign work & allocate commis according to operations

Check the cleanliness of kitchen, note down any descrepencies in yesterday's closing shift.

Follow up on the near stock out products and arrange

Co-ordinate with vendors to ensure the planned RM deliveries are reaching on time.
Highlight if there are any delays
Check if there are any bulk orders, align the team and get it executed
Prepare base sauces, marinate protein
Train & educate team on daily Surprise meals, new launches
Monitor team during prep, correct if required
Fill Mid day & day end closing sheet
Take inventory, Indent & order
Ensure there are no short supplies, co-ordinate and arrange
Make duty roster and ensure everyone is aligned to follow it
Prepare orders duing peak hours, ensure that all the sections/resources in the kitchen are
optimally managed & utilised without stockouts
Manage Costs as designated by the FM management
Ensure MFR, food ratings are above expectations and are maintained on a daily basis
Give proper handover to a shift incharge before finishing shift and ensure that the assigned
tasks are completed in his absence
Ensure the food is prepared under safe hygenic conditions
Be responsible for any misbehaviour by the team members, document for future
referrences
Is responsible for overall cleanliness, maintenance and upkeep of the kitchen and his
reponsibilities may have further inclusions as decided by the management

Responsibilities
Report to the kitchen as per the Duty roster.
Manage commis, run dinner operations as assigned by the CDP
Ensure the availability of RM for next day's breakfast operations
Take responsibility to ensure that then ext day's breakfast prep is completed by the onshift
team members.
Is reponsible for Deep cleaning as per the schedule
Keep CDP & the management updated on the near stock outs and RM arrangement
Ensure the Dinner operations are smooth in CDPs absence
Relieve the team members according to duty roster (pantry BRK 1)
Ensure that there is no over production of bases and there is no excessive wastage during
the closing hours
Responsible for verifying the kitchen cleanliness during closing
Is responsible for MFR in CDP's absence
Any deviation from the set processes to be highlighted to concerned people.
Communicate & Give proper handover to the CDP before finishing shift and ensure that the
assigned tasks are completed.
 Be responsible for any misbehaviour by the team members, document for future
referrences
Is responsible for overall cleanliness, maintenance and upkeep of the kitchen and his
reponsibilities may have further inclusions as decided by the management