1) food inventory by checking proper temperature of food and sort by rotating and storingfood properly.2) Be creative and assist in dish and menu Development.3) Manage and deliver the production needs of the section to the required standards.4) Report all important issues back to senior chef.5) Communicate effectively within the section and the kitchen environment.6) Motivate team members through positive behavior.7) Utilize coaching skills and demonstrate the development of other team members.8) Participate in the organization of ordering, cost controlling and wastage of food.9) Implement and follow strict rules of personal Hygiene.10) Checks all equipment’s are in working fills in cooler &freezer temperature log and take.

1) ion•Responsible for preparation of all the food for Banquet events.2) Prepare all missed places for a la carte menu (Portioning fish meat and salad cooking homemade pasta, boiling vegetables, making Soups and sauce, making pizza, sushi, continental, Indian and Italian food according to hotel recipes).3) Meet with chef to review assignments, anticipate business levels, changes and other information.4) Actively involved in all sorts events and organization events.5) Enforces operational procedures to ensure high quality standard6) Hygiene, cleaning, date tag, HACCP folder, chillers temperature.

1) ingredients. In charge of show kitchen, Market list and many more Assisting culinary team.2)in pre preparation, production & Planning according to caterers standard .PracticingFIFO Storage, hygiene, sanitation policies & Procedures in operates .