Darvesh Juggiah Email and Phone Number

A recipe is just a scrap of paper. The passion we put in is what matters. With passion and creativity, I have demonstrated my skills through different sections of the kitchen and my focus on making my customers come back and try the different items on my menu is my primary concern with respect to our COGS. Being accommodating to requests is vital nowadays and I am always open to criticism and readily prepared to improve my dishes for the impeccable palate. "Train people well enough so they can leave, treat them well enough so they don't want to"A saying from Richard Branson that helps me grow as a leader day by day. I believe into helping every staff in different ways to get the best out of them and providing the same respect to everyone regardless of rank. As chefs, we often get stereotyped as 'yelly' and angry when it comes to feedback. To break this stereotype, I am incredibly open minded and I believe that if one has to make a point through screaming match, it only shows that they are not in control.What I possess:- professional attitude - wide knowledge and skills - accommodating to change- take criticism positive- observer and listenerWhat I look in a workplace:- Brain storming and thinking out of the box as a team - Friendliness of staff towards one another - Equal employment opportunity- Be included into ideas and suggestions- Cleanliness of the workplace- Personal hygiene of food handlers