• Prepping as per daily requirements.• Working and handling the grill and sauté stations in the restaurant kitchen.• Working in banquet kitchen and pastry when required.• Monitoring daily staff levels and anticipate shift coverage needs.• Handling guest special meal requests.• Monitoring food cost in liaison with Chef de Cuisine and Executive Sous Chef.• Placing purchase orders under the guidance if Chef de Cuisine.• Keeping a check of safe food handling practices.• Providing training to new staff.• Communication between F&B servers and culinary team.• Involved in seasonal menu planning.

• Managed daily operation of the restaurant along with restaurant manager.• Handled daily cash reports and night audits.• Maintained and handled key accounts of the hotel• Handled scheduling of staff on weekly basis and monthly payroll.• Kept a check on daily purchasing.• Monitored Food and Beverage costs.• Food and beverage inventory checks.• Handled guest complaints and provided solutions.• Monitored staff performance and also in charge of training and developing staff.• Involved in advertising and promotional events for the restaurant.• Worked closely with manager and owners to achieve financial goals and customer satisfaction.

• Cross-trained in all departments of hotel.• Mainly dealt with understanding of overall hotel operations and handling guests.• Learnt key aspects of management.