Bhawani Shankar Email and Phone Number

 Planning and preparing the kitchen drawings; ordering the major kitchen equipment according to the kitchen layout  Preparing the list of kitchen utensils as well as purchase orders; preparing the price comparisons  Contributing to the preparation of menus, A la carte, room service, lunch buffet menus, breakfast buffet menus, dinner theme night menus; writing function menus, wedding menus and set menus  Deciding menu costing and dish costing; preparing all the sample dishes and taking photographs to set the same with the A la carte menus Ensuring to prepare the market list and giving the list of ingredients for food stores with the minimum and maximum stock levels  Training the staff for all the pre-opening menus Delegating tasks to the Chef, Assistant Cooks, Cooks, and other team members Preventing any delay in the food service; suggesting new procedures for optimizing the cooking process Recommending new food items based on seasonal availabilities Developing & monitoring food and labor budget for the department; approving the requisition of products and other necessary food supplies; establishing controls to minimize food & supply waste and theft  Interacting positively with co-workers to promote a team effort and maintain a positive & professional approach Assuring that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas Establishing connections with suppliers to ensure maximum product flexibility and a research-oriented strategy Supervising the development of recipes, menu planning, and menu design for special occasions, which encompassed determining quality, hygiene, nutritional value, palatability, and cost for each serving

I worked as a Assistant chef and I reporting to Executive Chef. . Helped in organizing, changing and implementing Buffet service . chef executive in planning for menu, schedule preparation, collecting kitchen orders, and inventory control.. Responsible for supervising cleanliness as well as safety and health aspects of kitchen. . Handled additional duties and tasks, as and when requested. Cost control & HSAP .Food responsility•Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times •Ensure consistent on the job training session for culinary colleagues and promote health & safetyTo maintain a high standard of all food preparation, service and hygiene

I worked as a Commi (I) Chef, and I reporting to Chef De Partie.. I used to work all area Oriental kitchen making salads and hot dishes, Main kitchen, Room service A-la-carte, Banquet kitchen, and Cold kitchen.. Assisting all area of the kitchen.•Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times •Ensure consistent on the job training session for culinary colleagues and promote health & safetyTo maintain a high standard of all food preparation, service and hygiene

I worked as a Commi (I) Chef, and I was reporting to Chef De Partie.. I used to watch ork all area Oriental kitchen making salads and hot dishes, Main kitchen, Room service A-la-carte, Banquet kitchen, and Cold kitchen.. Assisting all area of the kitchen.

Job Scope: In charge of the Asian cuisine (assigned in banquets kitchen). Responsibilities Include: Responsible for maintaining highest standards of cleanliness and hygiene in the kitchen. Responsible for ensuring the events are handled properly. Indenting and maintaining the par stock levels of the store items and the butchery items

Job Scope: In charge of the Western cuisine (assigned in banquets kitchen). Responsibilities Include: Responsible for maintaining highest standards of cleanliness and hygiene in the kitchen. Responsible for ensuring the events are handled properly. Indenting and maintaining the par stock levels of the store items and the butchery items

Delicious food and Cooking Traditional style and before It's Taaj Group In charge of the Athuntic indian cuisine Learn to cooking of METHODS AND KINFE SKILL AND CUTTING

Industrial Training in Production DepartmentBesic knowledge .cutting and hygiene method of cooking