Handeling a team of 16 chefs and 7 stewarding staff.110 cover restaurants ,serving Indian street food as well as indian aunthentic food from every corner of india.

 Attending meetings as required and up-dating the Executive Chef / Executive Sous Chef on points raised. Holding daily and monthly meetings with department colleagues and reporting to the Executive Chef / Executive Sous Chef; Assisting the Chef de cuisine or Sous Chef in establishing culinary standards specific to all day dining which meet the needs of the target market; Assisting the Chef de cuisine or Sous Chef in planning menus and recipes and testing samples;  Maximise colleagues' productivity and morale and consistently maintaining discipline following hotel guidelines and local legislation; During service periods, personally running the hot plate and ensuring that the presentation as well as quality of the food is in accordance with the established standards; Planning rosters on a weekly basis and to review on a daily basis with the Chef de Cuisines/Sous Chef Maintain correct standards of food hygiene (HACCP)