• Inspected individual portion control to reduce daily wastage.• Directed a team of 42 kitchen staff, assigning daily/nightly tasks.• DeliPlanning and designing menus for the Multi-cuisine RestaurantCalculating costs and liaising with suppliersDirecting kitchen operations and managing kitchen staffOverseeing the food preparation, cooking and cleaning processesDelegating tasks and resolving issues as they ariseEnsuring compliance with hygiene and health and safety regulationsLiaising with the general manager to ensure operations run smoothlyEnsuring all ingredients are fresh and meet quality standardsvered training for Sous-Chefs, Line Chefs, Dishwashers and Kitchen Porters.• Managed daily kitchen operations for restaurants.• Managed kitchen staff team of 42 and assigned various stages of food production.• Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.• Directed quality, presentation and proper quantities of plated food from line activities.• Catered for large corporate and special events • Taught kitchen staff about proper nutrition, food allergies and dietary issues

Managed daily kitchen operations for restaurants.• Use skills to market and advertise resort.• Maximum efforts to wards customer service and guest satisfaction• Conduct kitchen and restaurant inspections make sure everything is up to highest standards• Co-ordinate day to day working and assigns duties and responsibilities to staff