Servering as a Exe Chef for both Kinara village and Madhira pure veg multi cuisine restaurant undertaking a team of 56 kitchen staff including, staff alignment,staff recruiting, menu engineering, cost control, watse management, problem solving and bussiness hike

to run a smooth kitchen operation

To serve my boss and his family on shore and off shore in Saudi Arabia France and Italy , and whenever the situation arises for a party have to prepare for it in a hygiene manner and serve the best food, keep looking for supplies stocks and all the food storage areas . And specially the dates

I AM WORKING AS A FULL TIME CHEF LOOKING AFTER AL-A-CARTE ,BUFFET ,PORTIONING,QUALITY OF FOOD AND COST ,MARINATION STORAGE OF FRIZZED FOOD AND COLD KITCHEN AND MAINTAIN HYGIENE QUALITY FOOD AND KITCHEN ENVIRONMENT AND TRAINING THE NEWLY RECRUITED STAFF

here i have to follow strictly the exe chef and do what ever he instructs in Ala-crate in hot and cold kitchen, including for buffet.

chef in a very busy hot kitchen follow the menu as per exe chef"s instruction and have gained a lot working with different nationals.

I had worked here in this esteemed company as a part time chef to get my self trained in my skill and to perfect my self in the art of food production worked under the best chef from india, pakistan, and eygpt. And my executive chef was the best man who know the politics how be with in the staff the best man i ve ever been with chef danial p

I HAVE TO WORK REALLY HARD HERE CAUSE I HAVE TO MAINTAIN 50 NOS OF STAFF HERE IN THIS CATERING EVERY DAY CHECKING ORDER SUPPLIES, QUALITY CONTROL,COST CONTROL, HYGIENE FOOD PREPARATION CHECK STORES AND CHECK EACH CLEANING OF ALL THE WORK AREA EVERYDAY ,AND MAINTAIN DISCIPLINARY ORDER IN THE WORK AREA AND MAINLY SUPPLYING FOOD ON TIME