Menu Planing,Budgeting,Cost Cotrol,Haccp,Food hygeine,Creating new Menu,Market survey & Review,Having the experience opening the new outletAs Executive Chef with International experience analysing cost and quality of food production.Managing the set budget & adheres to time management according to system.Assures training.Adheres and maintain all sop's.responsible to implement & maintain all standard set by corporate office.Assures complete managerial coverage by the sous chef.Strive for total coverage.Control overtime as per the rule.Total time management procedures,work within the set budge

Menu Planing,Budgeting,Cost Cotrol,Haccp,Food hygeine,Creating new Menu,Market survey & Review,Having the experience opening the new outletAs Sr Sous Chef with International experience analysing cost and quality of food production.Managing the set budget & adheres to time management according to system.Assures training.Adheres and maintain all sop's.responsible to implement & maintain all standard set by corporate office.Assures complete managerial coverage by the sous chef.Strive for total coverage.Control overtime as per the rule.Total time management procedures,work within the set budge

Working towards the common goal to achieve excellence.Responsible for entire kitchen operations & production, train and supervise the junior staff Require to do food coasting, menu planning, maintain hygiene & food quality To handle food promotions and event Checking the Quality of the product before receiving from the suppliers Ordering of the store for the following day, and take care of the food coast.Helping executive chef to make new menu plan and concept. In the absence of the executive chef I am in charge for the whole operationMaintain Hygiene and following food and safety procedures according to HACCP

5 Star Hotel with 120 rooms, one Indian Restaurant, one bar, 24 hours coffee-shop, 2 banquet venues and Round the clock room serviceResponsible for entire kitchen operations & production, train and supervise the junior staff •Require to do food coasting, menu planning, maintain hygiene & food quality •To handle food promotions and event Checking the Quality of the product before receiving from the suppliers •Ordering of the store for the following day, and take care of the food coast.•Helping executive chef to make new menu plan and concept. •In the absence of the executive chef I am in charge for the whole operation•Maintain Hygiene and following food and safety procedures according to HACCP

Menu Planing,Budgeting,Cost Cotrol,Haccp,Food hygeine,Creating new Menu,Market survey & Review,Having the experience opening the new outlet