Controlling and Directing the food preparation process in the kitchen . Approving dishes before they reach the customer. Managing and working closely with otherChefs of all levels and BOH team and assigning the pro rota for all the kitchen staff. Creating menus according to season or occasions,developing dishes,ordering necessary produce ,recipes ,ensuring stock quantity and quality.

To prepare, cook food from assigned station. Following the directions of chief chef's and sous chef's instructions with attention to detail. To oversee and instruct all junior chefs under supervision. Ordering, stocking and managing the produce and ingredients for the station. To supply top-notch cuisine and service while adhering to health and safety regulations. working along with the other members of the culinary team and making fresh menu and dish suggestions.

Opted this role as a passion to enjoy cooking and to earn all kinds of experience in food handling.to improve my professional and personal skills like to prioritize the work,people management, teamwork, adaptability, creativity, communication skills,problem solving, organization and planning.

Preparing food for dedicated station , cooking, and serving fine food with premium hygiene standards .Helping to design recipes and define menu concepts with the executive chef and sous chef.supporting the administration of safety and health procedures.Keeping an eye on supplies and helping with inventory and recipe costing.