Monitoring and maintaining food cost within the budget by keeping a record usages controlling wastages, portion control and by reviewing the consumption on a day-to-day basis.Providing honest, objective and actionable feedback in a constructive manner.Making recommendations to the chef of the progress and performance of his workers. Conducting nightly check off of his area to ensure that USPH Standards are maintained.Inspecting product to ensure that company's product specification are maintained. Motivating employees and maintain enthusiastic interest in everyone towards their job & also handling food orders and food cost. Scheduling training plan which includes the 5 minute USPH daily trainer, and present the same to the Executive chef and make sure that it is followed and documented.Providing and supporting training as required for safety and environmental compliance requirements.Following all USPH and company rules at all times, maintaining required logs and temperature controls.Analysing the quality of food taste and presentation and have regular consultations with Executive chef and Senior sous chef when necessary. Maintaining the cleanliness and hygiene of the kitchen.

Planning menu for an expansive repertoire of menus, along with portion standardization & supervising pastry preparation. Handling all aspects of management including monitoring pastry production & aesthetic presentation of the pastry.Coordinating the work of the kitchen staff and managing the preparation of meals.Presenting innovative ideas, styles new recipes and ensuring cost control measures.Maintaining quality and consistency of food for enhancing satisfaction amongst customers. Ensuring cleanliness in the kitchen work area.Conducting hygiene inspections and conveying feedback to operating staff as well as managers for gaps in actual Vs standardized norms.Resource ManagementHandling the daily maintenance of logs for temperature, thermometer, fridges and deep fridges.Conducting surveys to purchase from new markets for procurement of raw material with assistance from the purchase manager and accounts manager. Guaranteeing compliance with the standard company specification of recipes and hygiene.Training culinary staff and reviewing their performance as per procedure and company policies. Monitoring daily requisition and stock items to meet ideal food cost, formulating record of food supplies and cooking equipment.Client ServicingEnsuring customer satisfaction by achieving delivery of service quality norms.Executing policies & procedures in the operating systems to achieve greater customer delight.Interacting with clients, handle guests' requests & resolving complaints.

Key Accountabilities: Working as the In-charge for the whole pastry operation & handling 5 outlets including 1 fine dining restaurant. Managing 12 member staff.Monitoring and maintaining food cost within the budget by keeping a record usages controlling wastages, portion control and by reviewing the consumption on a day-to-day basis.Providing honest, objective and actionable feedback in a constructive manner.Making recommendations to the chef of the progress and performance of his workers. Conducting nightly check off of his area to ensure that USPH Standards are maintained.Inspecting product to ensure that company's product specification are maintained. Motivating employees and maintain enthusiastic interest in everyone towards their job & also handling food orders and food cost. Scheduling training plan which includes the 5 minute USPH daily trainer, and present the same to the Executive chef and make sure that it is followed and documented.Providing and supporting training as required for safety and environmental compliance requirements.Following all USPH and company rules at all times, maintaining required logs and temperature controls.Analysing the quality of food taste and presentation and have regular consultations with Executive chef and Senior sous chef when necessary. Maintaining the cleanliness and hygiene of the kitchen.

Worked as Jr.Sous Chef pastry, haldling the whole operation of Bakery and Pastry.

Key Accountabilities: Working as the In-charge for the whole pastry operation & handling 7 outlets including 1 fine dining restaurant. Managing 14 member staff.Monitoring and maintaining food cost within the budget by keeping a record usages controlling wastages, portion control and by reviewing the consumption on a day-to-day basis.Making recommendations to the chef of the progress and performance of his workers. Conducting nightly check off of his area to ensure that USPH Standards are maintained.Inspecting product to ensure that company's product specification are maintained.Motivating employees and maintaining enthusiastic interest in everyone towards their job.Analysing the quality of food taste and presentation and have regular consultations with chef and sous chef when necessary. Maintaining the cleanliness and hygiene of the kitchen.

Bangalore as Commie III; Production of Bakery and ConfectionaryKey Accountabilities: Working under the guidance of Commie I, CDP, Pastry Chef.Courses AttendedCarnival College of Management. Train the Trainer.Crowd Management. Fire Fighting and Prevention.First Aid.Basic and Advanced Sanitation Serv Safe Food Safety. Basic Environmental Management System.IT Skills: Office Automation & Internet Application