Present Executive Sous Chef 1-04-2010 till date

•To support the Executive Chef directly and in the daily operations •To keep working areas at in hygienic conditions at all times, according Municipality requirements and HACCP standards•To coordinate through the daily requirements in food preparation and actively take part in set up and taking responsibility of buffets and special functions•Coordinate and participate through the daily requirements, wastage and cost control•Personally responsible for hygiene, safety and correct use of equipment and utensils•To report any equipment failures/problems to the maintenance department and perform regular follow-up•Check periodically; expiry dates and proper storage of food items in each kitchen (5 kitchens in total)•Handles all food transfers out of the kitchen to other areas and ensures proper documentation•Handling FBM system (food and beverage materials)/ Delegate on daily requirements•Ensures that each kitchen is running smoothly at all times and there are no delays with food pick-up’s •Responsible for the proper coordination of all service persons in the kitchen operation•Enforces the departmental training program in line with the companies sop’s, to achieve the highest possible guest satisfaction, guest care, product knowledge, service training, etc•Conducts daily routine checks to ensure that all mise-en-place is done according to the stipulated service requirements•Will resume the duties of the Executive Chef during his leave time