Debanjan Nandi Email & Phone Number

Chennai, TN, IN

Don Bosco Tech Society, Kuntighat Bus Stand, Nayasarai, Hooghly, West Bengal- 712513.

1. Adhere to the Skill Livelihood Program Training framework, policies, and guidelines.2. Conduct effective training sessions aligned with the ACLP for each job role.3. Ensure engagement with parents, local communities, and employers for program delivery.4. Liaise with superiors, public agencies, and local authorities, coordinating memberships for the.

Hooghly, West Bengal

1. Create a business plan and strategy.2. Keeping track of everyday sales and wastage.3. Have a proper marketing strategy and implement it. Like occasionally offers and every Sunday I dosomething new to impress the customer.4. Have a watch on every piece of equipment and storage for day-to-day operation.5. Provide a good service and have track of their.

Kolkata Area, India

1. Present lessons in a comprehensive manner and use visual/audio means to facilitate learning2. Cheek every student's grooming3. Provide individualized instruction to each student by promoting interactive learning4. Create and distribute educational content (notes, summaries, assignments, etc.)5. Assess and record students’ progress and provide grades and.

Bengaluru, Karnataka, India

1. Support the Demi Chef de Partie or Commis I in the daily operation and work.2. Work according to the menu specifications by the Company.3. Keep the work area at all times in hygienic condition according to the rules set by the company.4. Control food stock and food cost in his section.5. Prepare the daily mis-en-place and food production in different.

Brisbane, Australia

1. All responsibilities are to be performed under P&O Cruises Australia's corporate recipe standard,onboard public health control plan for food safety and HACCP guidelines, and environmental andworkplace safety policies and procedures.2. Studies the menu content. Prepare place. Cook, plate, and serve food with speed and accuracyaccording to established.

Kolkata, West Bengal, India

1. Support the Demi Chef de Partie or Commis I in the daily operation and work.2. Work according to the menu specifications by Chef de Partie.3. Keep the work area in at all times in hygienic conditions according to the rules set by the hotel.4. Control food stock and food cost in his section.5. Prepare the daily mise-en-place and food production in.