Taking a charge of breakfast, lunch and dinner menu. Menu has been designed by me.

Overall Key Result Areas • Primary role involvement in restaurant and banquet lines• Associated with the co-staff and handled the routine kitchen operations• Resolved the guest issues/complaints on a priority basis• Monitored the inventory levels of supplies and ensured the adequate availability of the stock for prompt service• Coordinated with the Head Chef and developed the menu in sync with the latest dietary specifications• Maintained exceptional standards of safety, security, hygiene and cleanliness in the allocated section• Concocted seasonal delicacies, wide variety of meats, vegetable dishes, soups, breakfast items & multiple other food items• Maintained consistency and quality in various preparations with adherence to quality standards• Handled the basic kitchen activities of cutting, slicing, chopping, dicing• Monitored the functionality of cold storage and other kitchen equipment• Ensured that food is stored, cooked at correct temperature and regulated the temperature of ovens /grills• Prepared delicious food items for À la carte, buffet menus and for special events• Delegated routine tasks to kitchen sub-ordinates during voluminous food orders• Inspected the quality of raw supplies and their expiry parameters