CDC

Pre-opening team member.• Major role is to keep the staffs highly motivated and to get the right product out of them.• Planning menus and standardizing recipes.• Taking care of daily ordering and the quality of material received.• Check the daily food preparation and to meet the standard & the quality set by the organization.• Co-ordinates daily tasks with Souse chef and the Executive chef.• As a department trainer i guide and train my sub-ordinates on a daily basis to ensure high motivation and economical environment.• Checking periodically the expiry dates and proper storage of the Food items in the section.• Prepare a weekly duty roaster and try to keep overtime to minimum.• Instruct and leads subordinates through their daily requirement in food preparation and actively take part in daily buffet set up and supervising of buffet special event.• Prepare the requisition list on daily basis.• Display a pleasant manner and positive attitude all the times and to promote a good company image to the guest.

• Pre-opening team member.• Major role is to keep the staffs highly motivated and to get the right product out of them.• Planning menus and standardizing recipes.• Taking care of daily ordering and the quality of material received.• Check the daily food preparation and to meet the standard & the quality set by the organization.• Co-ordinates daily tasks with Souse chef and the Executive chef.• As a department trainer i guide and train my sub-ordinates on a daily basis to ensure high motivation and economical environment.• Checking periodically the expiry dates and proper storage of the Food items in the section.• Prepare a weekly duty roaster and try to keep overtime to minimum.• Instruct and leads subordinates through their daily requirement in food preparation and actively take part in daily buffet set up and supervising of buffet special event.• Prepare the requisition list on daily basis.• Display a pleasant manner and positive attitude all the times and to promote a good company image to the guest.

HANDLING COLD KITCHEN ( GARDEMANGER)

Major role is to keep the staffs highly motivated and to get the right product out of them.• Planning menus and standardizing recipes.• Taking care of daily ordering and the quality of material received.• Check the daily food preparation and to meet the standard & the quality set by the organization.• Co-ordinates daily tasks with Souse chef and the Executive chef.• As a department trainer i guide and train my sub-ordinates on a daily basis to ensure high motivation and economical environment.• Checking periodically the expiry dates and proper storage of the Food items in the section.• Prepare a weekly duty roaster and try to keep overtime to minimum.• Instruct and leads subordinates through their daily requirement in food preparation and actively take part