Overall Responsibilities:• Assisting chef in day to day operation in running the kitchen • Overall responsibility of preparing Continental and Indian Cuisines• Administering order of perishables and food stores as per daily requirement, ensuring cost control• Ascertaining that the perishables received from the central distribution point meet the standards of the quality and quantity laid down by the organization on a daily basis• Ensuring the cleanliness and hygiene in the kitchen as per laid down standards during and after the operations• Acting as a supervisor in the absence of a supervisor in the department• Imparting training to new joiners about the USPH (UNITED STATE PUBLIC HEALTH) standard• Ensuring that the high standards outlined by the management offered to the guests are strictly adhered to• Responsible for taking guest feedback on a daily basis and working towards exceeding guest expectations• Preparing, cooking and presenting dishes within the standards laid down by the management • Managing and training any demi-chef de parties or Commis working under me• Helping the sous chef and head chef to develop new dishes and menus as per the feedbacks from customers• Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety• Monitoring portion and waste control to maintain profit margins

Assisting to mise n place ,cook. administrative, management, staffing, counseling for food