Jitender Jitender Email & Phone Number

Edmonton, Alberta, Canada

Edmonton, Alberta, Canada

Edmonton, Canada Area

Edmonton, Canada Area

Edmonton, Canada Area

Edmonton, Canada Area

Responsibility :Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision;• Come up with new dishes which appeal to the clients, whenever required;• Establish the working schedule and organize the work in the kitchen so that everything works smoothly.• Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements;• Plan the food design in order to create a perfect match between the dish’s aspect and its taste;• Discover talented chefs and train them in order to reach the high standards of the location;• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources;• Maintain order and discipline in the kitchen during working hours;• Developing a cross-marketing strategy in order to increase profit .• Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door;• Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.

Alberta, Canada

Responsibilities . Supervise all First, Second and General Cooks and strive to mentor them. . Ensure that all Apprentice Cooks are being pushed to learn. . Do constant shoulder-to-shoulder on the job training of the line staff. . Make sure that employees report to work clean shaven, with a clean uniform and name tag displayed. . Maintain Fairmount values of respect, Integrity, Teamwork, Ethics. . Built a cohesive team, strive to resolve any interdepartmental issues on your own . . Ensure that all recipe standards are maintained. Quality control of all food prepared. . Minimize wastage. . Ensure staff are following the allergy policy at all times and avoid cross contamination. . Constantly taste and taste the production & deliver/set up the food to respective areas of the functions in timely manner accordance with Fairmount standards. . Make sure that the products and materials are properly rotated and labeled. . Make sure all left over food are properly utilized. . Ensure everyone is following proper hygiene and sanitation. . Organize the daily production schedule. . Organize, supervise and delegate a cleaning schedule for the team. . Fill out requests for fridge, freezer, ovens and equipment repair .

Edmonton, Canada Area

.To assist in the daily receiving of the food items into the receiving..Daily checking of the Mise en place, spoilage and wastage of production control..To check on machine usage, cleanliness and safety aspects in the kitchen..Checking for the correct recipe card usage and seasoning..Inspecting on hygiene of the kitchen and the closing down duties..Managing kitchen in the absence of kitchen manager..To handle the interaction between kitchen and restaurant staff, settling disputes quickly that may arisewith situation or workload..To ensure timely and quality service of our menu items accordingly to service specification and guestsexpectation.

India

- Manage a section within the kitchen with the assistance of a Demi Chef de Partie and Commis Chef.- Ensure that dishes are prepared and cooked according to the specific restaurant standards.- Managing the development and supervision of the Commis Chefs on the section, ensuring they are fully trained and understand their duties.- Ensure that stock is rotated and controlled within the specific section of the kitchen.- Ensure the cleaning schedule is adhered to and that cleaning tasks are delegated as appropriate.- Ensure full understanding of the functional administration of the restaurant.- Maintain a detailed Knowledge of the full menu and be able to explain dish descriptions.- Ensure all policies, procedures, standards and guidelines are carefully adhered to.

. Ensure that the assigned Commis understands the menu content, which includes recipes and food presentation guidelines.. Participate on food preparation and presentation.. Ensure that US/USPH standard is maintained, which includes follow up of proper food handling, storage, cleaning and personal hygiene procedures.. Maintain timely preparation, food finishing and garnishing of menu items, including buffet preparation.

India

To implement the preparations and presentations of Oriental food items within the outlet kitchen to ensure smooth functioning and that standards are maintained Under the general guidance of the the supervisor , in the implementation of the Standard Policies and Procedures of the Food and Beverage Operation and administration

Bachelor'S Degree, Hotel, Motel, And Restaurant Management

Higher Secondary

Activities and Societies: Sports, Debate etc