Cooks consistently and enthusiastically on a high level as chef-de-partie as

  Directed by the Regional chef.

2. Cooking and preparing for each service as well as staff dinners and performs

   all duties assigned to him/her by the Regional chef.

3. Making sure his/her station and its environment (Kitchen and store

    rooms) are spotless clean and hygiene is kept up at all times. Maintains

   personal tidy appearance and works in a highly hygienic manner.

  Controls incoming goods (receiving) and stores it in appropriate conditions.

  He or She should be guest orientated and be able to converse with the

  Clientele.

4. CDP is an immediate supervisor to Commies.

   He or she should be trained extensively on how to perform his/her job.

  His/her efficiency and consistency will help assure 100% guest satisfaction.

5. The CDP does the supervision for Kiosk, GNG, Candy & other F&B areas.

  Prepares a variety of poultry, vegetables, frozen products, dairy and other

 food items for cooking in ovens, grills, fryers and a variety of other kitchen

 Equipments.

6. Knows and complies consistently with our standard portion sizes, cooking

methods, quality standards and kitchen rules, policies and procedures.

7. Stocks and maintains sufficient levels of food products at line stations to

assure a smooth service period.

8. Inventory to be done on every Thursday and End of the Month

Portions food products prior to cooking according to standard portion sizes

and recipe specifications.

9. Maintains a clean and sanitary work station area including tables, shelves,

  grills,fryers, sauté burners, convection oven, flat top.

  range and refrigeration equipment.

10. Prepares items for grilling, frying, sautéing or other cooking methods by

    portioning, battering, breading, seasoning and/or marinating

   Handles stores and rotates all products properly (FIFO).

11. Assists in food prep assignments during off-peak periods as needed.

12. Closes the kitchen properly and follows the closing checklist for kitchen

    stations. Assists others in closing of kitchen.

13. Attends all scheduled employee meetings and suggests personal inputs for

    improvement.

14. Performs other related duties as assigned by the Regional Chef.

    Maintains food standards as directed by the SOP Standards.

15. Audit Check to be done by CDP as assigned by Regional Chef.

    Duty Roasters to be made by CDP and send it to Regional Chef and CC to

    Cinema Manager.

16. Always come to work with a clean uniform.

17. Always observe and complete opening and closing checklists.

18. Counts the opening product inventory & keeps all the products at respective

    locations.

19. Make certain list of non-availability weatheryou have all the products needed               to assure a smooth service. Inform Dm and Chef if you don’t have proper stock.

20. Set and prepare station area and be ready for orders 15 minutes prior to

    Service.

21. Check thermostat settings of grills, ovens, fryers and other kitchen

    equipment and adjust if necessary.

22. Double check your product levels to ensure that you won't have to leave

    station during peak periods.