Entire setups of main kitchen & theme live kitchen & restaurant live kitchen with budgeting Purchasing, manpower planning , menu planning.Kitchen Equipment , utensils, Setup & Ordering as per the area, specification & requirement Menu Planning, Training & Standardization for all outletsResponsibility for maintaining restaurant & coffee shop a-la-carte operation.Handling the all kind of banquets Party up to 4000 Pax Capacity.Project head at NH211 Highway theme 600 pax capacity garden food court.Over see the day - to - day operations of the main kitchen & other outlets.Focus on the SOP of F&B department.Training in food ordering, stock control, stock rotation and proper working procedures.Correct procedures for cooking menus, preparing breakdown and progressing with standards, maintaining consistency in the set product.Aware of comply with statutory requirements regarding the work place such as health, safety, hygiene fire prevention licensing and employment law, etc.Innovate & implement new ideas which will enhance guest satisfaction levelsSupervising culinary skills of employees. Additional duties included recruiting, scheduling and annual evaluations.; Developing guest feedback system and monitor guest satisfaction levels.Responsible for preparation of accounts, controlling of food cost, wastage and pilferage of F&B items etc.Manage monthly & yearly event calendarSourcing, testing and specifying the use of, new ingredients, industrial natural flavorings, additives and processing aids to deliver new recipes & Live Cooking presentation for e-media, kitty's & other function.Work under extreme pressure, long hours and have a mature knowledgeable attitude towards all kitchen procedures and practices.

In charge of the Food & Beverage department from the day of joining this organization Responsible for maintaining restaurant & coffee shop a-la-carte operation.Handling the all kind of banquet Party, lawn party .Over see the day - to - day operations of the main kitchenFocus on the SOP of f&b department. Innovate & implement new ideas which will enhance guest satisfaction levelsSupervising culinary skills of employees. Additional duties included recruiting, scheduling and annual evaluations.Developing guest feedback system and monitor guest satisfaction levelsMaintaining the food costStandardization of all the recipes and passing it down the concerned employees.

Over see the day - to - day operations of the kitchenIn charge of the Food & Beverage department from the day of joining this organization Responsible for maintaining a-la-cart operation & handling outside caterers Innovate & implement new ideas (in forms of festivals & theme dinners), which will enhance guest satisfaction levelsSupervising culinary skills of employees. Additional duties included recruiting, training, scheduling and annual evaluationsDeveloping guest feedback system and monitor guest satisfaction levelsMaintaining the food cost Standardization of all the recipes and passing it down the concerned employees

Associated in the pre-opening planning of the project after it was completely renovated, with a new Indian Restaurant of 120 coversResponsible for menu planning, equipment planning, manpower planning, supplier development etc. for the new outlets. Costing, departmental, budgeting, purchasing, training. looking into customer complaintsHandling outdoor banquets & indoor banquets Parties. Was responsible for the day to day operations of the outletsArranging various food festival and promotions during the tenureLearnt a great deal about bulk production and dispense of food at various venues.Appointed as first commie in 2001 and successfully came out as Indian C D P.

Provided with on the One Year industrial job training and effectively carried out various jobsAttained the minimum qualification standards at the end of the training programAfter successful completion of One Year job training was promoted as Indian Commie chef in the main kitchen.