To be in full control of the practical running of the food production areas.To maintain the labour cost and the food cost for all 3 outlets • To supervise all food production that SOP is followed at all time.• TO over look the standard recipes are followed at all time.• HACCP & FSS is followed at any given time.• To provides training and professional development opportunities for all kitchen staff.• Establishes controls to minimize food and supply waste and… Show more To be in full control of the practical running of the food production areas.To maintain the labour cost and the food cost for all 3 outlets • To supervise all food production that SOP is followed at all time.• TO over look the standard recipes are followed at all time.• HACCP & FSS is followed at any given time.• To provides training and professional development opportunities for all kitchen staff.• Establishes controls to minimize food and supply waste and theft.• To control the hygiene and maintenance of all kitchen equip¬ment. • To supervise the weekly schedules.• To maintain staff moral and inter-departmental relationships.• To control and maintain food cost. • To attend food and beverage staff and management meetings. • Cooks or directly supervises the cooking of items that require skillful preparation. • Ensures proper staffing for maximum productivity and high standards of quality controls food and payroll costs to achieve maximum profitability. • Evaluates food products to assure that quality standards are consistently attained.• To over look the raw material received and standards for receiving Show less

• To be in full control of the practical running of the food production areas.• To supervise all food production that SOP is followed at all time.• TO over look the standard recipes are followed at all time.• HACCP & FSS is followed at any given time.• To provides training and professional development opportunities for all kitchen staff.• Establishes controls to minimize food and supply waste and theft.• To control the hygiene and maintenance of all kitchen equip¬ment… Show more • To be in full control of the practical running of the food production areas.• To supervise all food production that SOP is followed at all time.• TO over look the standard recipes are followed at all time.• HACCP & FSS is followed at any given time.• To provides training and professional development opportunities for all kitchen staff.• Establishes controls to minimize food and supply waste and theft.• To control the hygiene and maintenance of all kitchen equip¬ment. • To supervise the weekly schedules.• To maintain staff moral and inter-departmental relationships.• To control and maintain food cost. • To attend food and beverage staff and management meetings. • Cooks or directly supervises the cooking of items that require skillful preparation. • Ensures proper staffing for maximum productivity and high standards of quality controls food and payroll costs to achieve maximum profitability. • Evaluates food products to assure that quality standards are consistently attained.• To over look the raw material received and standards for receiving Show less

Planned Menus for four outlets Vegas(Indian, Chinese & Goan Cuisine), Whiskey (Bars snacks), In Room Dinning & 24X7 Coffee Shop(Fusion Cuisine)Directly responsible for all culinary areas, ensuring a smooth running, profitable operation within the framework of the Hotel.Constantly research, develop and maintain the hotels cuisine concepts and standards for food preparation and presentation.Responsible for over looking the kitchen operation. The main focus being to control cost as… Show more Planned Menus for four outlets Vegas(Indian, Chinese & Goan Cuisine), Whiskey (Bars snacks), In Room Dinning & 24X7 Coffee Shop(Fusion Cuisine)Directly responsible for all culinary areas, ensuring a smooth running, profitable operation within the framework of the Hotel.Constantly research, develop and maintain the hotels cuisine concepts and standards for food preparation and presentation.Responsible for over looking the kitchen operation. The main focus being to control cost as budgeted by the company. Played an important role to get the cost in control and the forms & formats in place.Responsible for daily ordering, receiving as per the requirement of the hotel. Have been working on the menu , standard recipes & staffing.Responsible to get the food cost from 32% to 21% and maintaining the same without affecting the food quality and standards. Achieving the targets for sale. Handling the kitchen team of 30 members. Show less

Was a Sous chef but was responsible for the kitchen operation as there was no Executive Chef so reported directly to the GM.Responsible for Kitchen Department with Continental, Japanese, Thai, Indian & Fusion Cuisine.Was responsible for hiring kitchen team as per the department requirement.Responsible for setting the standard recipes, menu planning for 4 outlets like Canvas fine dine restaurant, comedy store diner, comedy store cafe & banquets. Maintained the food cost to 20%… Show more Was a Sous chef but was responsible for the kitchen operation as there was no Executive Chef so reported directly to the GM.Responsible for Kitchen Department with Continental, Japanese, Thai, Indian & Fusion Cuisine.Was responsible for hiring kitchen team as per the department requirement.Responsible for setting the standard recipes, menu planning for 4 outlets like Canvas fine dine restaurant, comedy store diner, comedy store cafe & banquets. Maintained the food cost to 20% with a la carte, banquet & staff meal.Responsible for ordering, receiving, staff meal menu on a daily basis.Worked closely with the GM and the F&B manager to get the outlet target achieved. Was responsible for building a strong kitchen team and handling a banquet for around 800-1000 pax.Handled a team of 35 members. Show less

Handled a shift working closely with the sous chef for the smooth operation in the department.Planned daily lunch & dinner special menus with the CDC.Was responsible for the shift in absence of the sous chef.Handled a team of 14 members.

Was responsible for over looking a section. Was responsible to deliver approximately 2000 meals per day.Worked closely with the sous chef to maintain food cost and utilizing the resources.Was responsible to maintain the HACCP & FSS standards through out.Helped the chef & the ship 100% in USPH & UKPH 4 times.

Was responsible for over looking a section. Was responsible to deliver approximately 2000 meals per day.Worked closely with the sous chef to maintain food cost and utilizing the resources.Was responsible to maintain the HACCP & FSS standards through out.Helped the chef & the ship 100% in USPH & UKPH 4 times.

Was responsible for over looking a section. Was responsible to deliver approximately 2000 meals per day.Worked closely with the sous chef to maintain food cost and utilizing the resources.Was responsible to maintain the HACCP & FSS standards through out.

Was responsible for over looking a section. Was responsible to deliver approximately 2000 meals per day.Worked closely with the sous chef to maintain food cost and utilizing the resources.Was responsible to maintain the HACCP & FSS standards through out.

Was responsible for over looking a section. Was responsible to deliver approximately 2000 meals per day.Worked closely with the sous chef to maintain food cost and utilizing the resources.Was responsible to maintain the HACCP & FSS standards through out.

Was responsible for over looking a section. Was responsible to deliver approximately 2000 meals per day.Worked closely with the sous chef to maintain food cost and utilizing the resources.Was responsible to maintain the HACCP & FSS standards through out.

Was responsible for over looking a section. Was responsible to deliver approximately 2000 meals per day.Worked closely with the sous chef to maintain food cost and utilizing the resources.Was responsible to maintain the HACCP & FSS standards through out.

Handled the live counter for break fast & lunch with the display for the same.Handled the club Lounge & pool side kitchen.Worked in the lotus cafe in salad, sandwich, pasta, grill which was the busiest outlet in Mumbai.

worked as a trainee in all the department to learn the operation. Was awarded for the 100% attendance on training.