•Check closing and opening shift Daily • To assist in training new colleagues and ensuring that applicants are qualified to perform their delegated tasks. • Attending guest comments, feedback and suggestions. • Assist the management in its daily operation and carrying out tasks as per management direction. • Supervises daily shift operation and ensures compliance with all F&B in accordance with policies, standard and procedures laid down by management. • Assistance when it comes to scheduling the staff, performing inventory count of all the stores supplies and analyze sales on the continue basis while taking corrective action in order for the department to meet the monthly sales growth target. • To ensure that the entire store equipment as well as facilities are properly maintained based on the company standard. • Maintaining proper storage and controlling breakages and keeping the accuracy of the reports at all the times available. • Handling cashiering, shift end cashiering ng, preparing void and discount report • Directly involved the in the order taking and order placing process while dealing with guest request and orders, courteously, efficiently and promptly. • Speak with guest and staff using clear and professional language, answer phone calls using appropriate telephone etiquette • Have the knowledge and understanding to explain perform up-selling all items offered by the department assigned as well as offering alternatives or suggestions to guests.

Managed daily kitchen operation with 4 members for 80 pax and ensured best quality food delivered.Ensured proper food production of all menu items for different segments of guests.Planned menu and innovated it with acceptance  and its implementation for a successful business startup.Designed the layout for the renovated kitchen for better management of the resources.Ensured the cleanliness and maintenance of all work areas , utensils and equipment as per the guidelines.Managed overall cost and their impact on overall margins and profitability .

Prepared , cooked and served food while maintaining high quality standards for food preparation and standards.Ensured food quality and safety according to HACCP guidelines .Upheld company procedures and executed daily and weekly procedures, including temperature checks, food labeling, dating , and storage.Assisted with acceptance and storage of deliveries ; reconciled inventories received with purchase orders and reported goods or discrepancies.Created and maintained safe working environment in accordance with standards and regulatory requirements ; removed hazards and identified equipment malfunction.

Used to Accurately measured meal ingredients for the Chef de Partie.Prepared meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.Prepared basic salads and sauces as directed by the Chef de Partie.Received deliveries and verified that all ordered items have been delivered and are of good quality.Took inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.Performing basic cleaning duties and ensuring that workstations are properly sanitized.Plating and presenting meal items as per the Chef de Partie’s instructions.

Completed 17 weeks of Industrial Training from the hotel  “TAJ CITY CENTRE GURUGRAM”, in all four core departments of the hotel.FOOD AND BEVERAGE SERVICE –Banquet halls. Learn how to setup banquet halls for various functions, Bar Operations.FRONT OFFICE –Learn guest relations. Welcoming the guest and escorting them. How to handle different situation.HOUSEKEEPING –Learn Public area cleaning and maintaining it as well, and room service operations. KITCHEN- Learn how to prepare Mise-en-place and handling live counters and handling pantry.