Shyam Limbu Email and Phone Number

Daily controlling of production to make sure that standards are being met.· Checking the setup of stations (a la carte or Buffet) are on time for each service period· Make sure all food is prepared by recipes· Make sure food quality and quantity meets our standards.· Make sure food is sent to correct area on time (Cafeteria, Executive Lounge)· Notify Sous Chef of any problems or complaints or solve immediately when they arise – EMPOWERMENT· In… Show more Daily controlling of production to make sure that standards are being met.· Checking the setup of stations (a la carte or Buffet) are on time for each service period· Make sure all food is prepared by recipes· Make sure food quality and quantity meets our standards.· Make sure food is sent to correct area on time (Cafeteria, Executive Lounge)· Notify Sous Chef of any problems or complaints or solve immediately when they arise – EMPOWERMENT· In Charge that professional work procedures are in place.· Communicate any problems with outlets to the affected Department Head and the Sous Chef for follow up.· Check Inventories to see proper storage and rotation of stock.· Follow up to see proper completion of assigned levels on production charts.· Give additional training to your co-workers.· Check that all food items for storage are covered, labelled and dated according our 70 Point checklist.· Checking the food rotation – first in – first out· Checking that after service equipment, work surfaces and working area is clean.· Make sure “Clean as you go” is always first priority.· Will sign acceptance of tools, uniforms, knives, etc. and will pay back to the company for any damage or loss.· Participates and conducts on taste panels.· Checking that appropriate Temperature log sheets filled out according to standard.· Be aware of accident prevention and follow safe work habits. Zero accidents are our goal. Show less

Cuts, trims, bones, ties, and also grinds meats, using butchers cutlery as well as powered equipment, like electric grinder plus bandsaw, to portion prepare meat in cooking form Cuts, trims plus bones carcass sections or prime cuts, using knives, meat saw, cleaver plus bandsaw, to reduce to cooking cuts, like roasts, steaks, chops, stew cubes plus grinding meat Cuts & weighs steaks chops for individual servings Tend electric grinder to grind meat May estimate requirements… Show more Cuts, trims, bones, ties, and also grinds meats, using butchers cutlery as well as powered equipment, like electric grinder plus bandsaw, to portion prepare meat in cooking form Cuts, trims plus bones carcass sections or prime cuts, using knives, meat saw, cleaver plus bandsaw, to reduce to cooking cuts, like roasts, steaks, chops, stew cubes plus grinding meat Cuts & weighs steaks chops for individual servings Tend electric grinder to grind meat May estimate requirements requisition or order meat supply May receive, inspect, and also store meat upon delivery May record quantity of meat received issued to cooks May clean fowl as well as fish [Butcher, Chicken And Fish hotel rest. .. May oversee other butchers as well as be designated Butcher, Head hotel rest Demonstrate the company values when providing service and teamwork. Drive for results: Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.Improve continuously: Constantly assess and adapt current practices to perform a task better, faster or more efficiently.Share information: Provide information so that coworkers, customers and suppliers understand and can take action.Foster teamwork: Work well in a team environment and motivate teams to sustain exceptional levels of performance.Develop self and others: Continually work to develop own capabilities and the capabilities of others. Show less

Key responsibilities: Maintaining high standards of hygiene Preparing the ingredients for a more senior chef Measuring dish ingredients and portion sizes accurately Dealing with deliveries and stock rotation