> Performing Culinary application & new trend techniques> Follow Principle of food chemistry & culinary science > Planning & development menu for food service established. > Managing compliance with food & beverage hygiene policy and procedure. > Food Cost & Quality Control> Managing loss & risk preventionOutlet equipment maintenance> Develop and implement food & beverage budget > Integrate business continuity management into organization's operations

> New Products Development NPD> R & D New Product Launching> Leads Production Operations>As Assistant Operations Manager Supervising in the production of - oven-baked goods , chocolate, bread - in line with the technical guidelines and the brand's know-how, and deadlines.>Responsible for all Production operations with full commitment to organize and run the operations effectively.>Maintains proper kitchen hygiene procedures. Implements and practices good food safety process for the entire storage & work area. >B2B & B2C Plans,directs,controls and co-ordinates the activities of all personnel engaged.>maintaining effective communication between Jr. Chefs, peers & superiors.>Ensure that the kitchen is free of occupational and food hazards. Aim being Zero accident. >Creates recipe cards for QSR, B2B & B2C Buissness>Knows and ensure adherence to all Job Descriptions of sub-ordinates and assists in all tasks necessary.>Stays updated with latest trends, Food technologies and concepts in baked goods and food production implement the same after consulting with the GM & VP.

>As responsibility of the Pastry Chef Supervising in the production of pastries and desserts - oven-baked, puddings, ices, chocolate, bread - in line with the technical guidelines and the brand's know-how, and deadlines.>Responsible for all pastry & Boulangerie operations with full commitment to organize and run the operations effectively.>Maintains proper kitchen hygiene procedures. Implements and practices good food safety process for the entire storage & work area. >Plans, directs, controls and co-ordinates the activities of all personnel engaged in preparing, baking, cooking, selling pastry & Boulangerie to ensure an efficient and smooth operation. >maintaining effective communication between Jr. Chefs, peers & superiors.Ensure that the kitchen is free of occupational and food hazards. Aim being Zero accident.>Conceptualizes and Produces displays, show pieces and buffet decorations out of chocolate and sugar for banquets and restaurants.>Creates recipe cards, buffet standards and rotating menus for all areas.Knows and ensure adherence to all Job Descriptions of sub-ordinates and assists in all tasks necessary. Stays updated with latest trends, technologies and concepts in pastry & Boulangerie and implement the same after consulting with the Executive Chef.

Responsible for the production of all pastries, cakes, cold/hot desserts, toppings for the pastry shop as well as other outlets.  To prepare production charts of all the bakery and pastry items and monitor them from time to time.  Ensure to exceed guest expectations in quality and service of the food products.  Plan and design menus, responsible for presentation of pastries, bakery items and chocolates.  Follows guidelines laid by the Executive Chef on menu plan and design.  Motivate and develop staff to ensure smooth functioning of the department and promote teamwork.  Analyze food costs 26.5% and determine most cost-effective recipes while maintaining quality.  Direct and/or arrange for the maintenance and care of departmental facilities, equipment, supplies, and materials in a manner which promotes efficiency, health, and safety.