Aman Kumar Email & Phone Number

Delhi, India

• Take care of daily food preparation and duties assigned by superiors to meet the standard and the quality' set by the restaurant. • Follow the instructions and recommendations form the immediate superiors to complete the daily tasks.• Coordinate daily tasks with sous chef • Responsible to supervise junior chef or commise.• Personally responsible for hygiene, safety and correct use of equipment and utensils

New Delhi, Delhi, India

*To improve process, nurture employee bonding encourage multitasking and improve the overall guest experience.* Provides a courteous and professional services at all times.* Handles all guest and internal customer complaints and inquirie in a courteous and efficient manner, following through to make sure problem are resolved satisfactory.* Maintains positive guest and colleague interaction with good working relationship.* Ensure that all company minimum brand standards have been implemented.* Work closely with other employees in a supportive and flexible manner , focusing on the overall success of the hotel and the satisfaction of hotel guests.* Weighs and measures designated ingredients.* Assists in quality control of items.* Ensure high standard of personal presentation and grooming.* Respond to changes in the Food and Beverage function as dictated by the industry, company and hotel.* Attends training sessions reads the hotel's Employees Handbook and has an understanding of and adheres to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.* And meetings as and when required.* Carries out any other reasonable duties and responsibilities as assigned.

New Delhi, Delhi, India

New Delhi Area, India

• Responsible for standardizing recipes and on the job training to establish and maintain quality and hygiene standards.• Responsible for inventory management and effective cost control without compromising on quality of food.• Inculcating wastage control among the entire team thus maximizing utilization of products.• Adherence to statutory hygiene procedures and practices to ensure that best practices are always adhered to.• Guest interaction at all mealtimes to provide excellent customer service and register guest preferences. Also always trained the team to understand guest expectations and parameters and exceed them.

New Delhi Area, India

• Organizing and monitoring controls of food quality, presentation and service.• Ensuring that the kitchen areas are always clean and tidy.• Managing the kitchens controllable expenses including food cost, supplies and equipment.• Implementing, monitoring and reviewing food safety systems.• Cooking for special dishes when guest is allergic to gluten seafood etc.• Ensuring that all kitchen equipment is always fully maintained.• Participating in staff and client meetings as required.• Maintaining accurate records of food supplies, and freezer/fridge temperatures.• Making sure food stock is rotated properly.• Supervising and instructing kitchen staff members in the use of all equipment and hygiene procedures, giving help and guidance where appropriate.• Interacting with guests to obtain feedback on product quality and service levels.• Responsible for cleanliness of entire kitchen.• Doing timely mise-en-place for next day`s operation.• Maintaining organizational work standard.• Cooked food according to menu special dietary and nutritional restrictions.• Work through all sections of kitchen.• Following the hygiene &safety norms lay down by the company.• Helping aide to the immediate senior during the operation

Bachelor Of Arts - Ba, Arts

1 Year Diploma In Food Production, Culinary Arts/Chef Training

Education record