faculty trainer(food production)
mumbai collage
Total years of experience :21 years, 6 Months
Train and manage kitchen personnel and supervise/coordinate all related culinary activities
Estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; check proper equipment operation/maintenance; and check proper safety and sanitation in kitchen. Check cook selected items or for select occasions. Check oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. Directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases.
Maintain proper consistency in food quality and service between the hours of daily.
Conduct training for personnel Cook in quantity
Direct and coordinate food or beverage preparation
Monitor worker performance Cook meals
Investigate customer complaints
Maintain production or work records Price items on menu Determine food or beverage costs Modify work procedures or processes to meet deadlines Schedule employee work hours
Direct and coordinate activities of workers or staff Estimate materials or labor requirements
Use oral or written communication techniques Inspect facilities or equipment for regulatory compliance Oversee work progress to verify safety or conformance to standards Plan menus Requisition stock, materials, supplies or equipment Resolve or assist workers to resolve work problems
Train and manage kitchen personnel and supervise/coordinate all related culinary activities
Estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; check proper equipment operation/maintenance; and check proper safety and sanitation in kitchen. Check cook selected items or for select occasions. Check oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. Directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases.
• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Help the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers
Supervise the day to day functions of all Kitchen employees, facilities, and costs
Maintain maximizing the overall Food & Beverage departmental profit.
Cooperate with restaurant Chef to keep Brunch items seasonal and changing weekly.
Maintain balance of cold vegetarian, seafood and meat dishes. Find creative ways to display foods. Responsible for making amuse-bouche for dinner service
Planning creative ways to make an impact with a one or two bite size welcome from the kitchen. Maintain consistent daily soup rotation,
Communicate with the saucier to come up with different kinds of soups varying in textures and influenced by the season and market availability. Create garnishes to compliment soups and participate in the creative presentation of the dish
Handling breakfast table is maintained and collaborate with pastry chef for new items.
Feature fruits and jams when adequate.
Monitor consumption to adjust usage levels adequately to demand.
Work with the restaurant Chef to plan farm menus based crop list available as items are in season.
• Preparing, cooking and presenting dishes within your specialty
• Managing and training any demi-chef de parties or commis working with you
• Helping the sous chef and head chef to develop new dishes and menus
• Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
• Monitoring portion and waste control to maintain profit margins
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The bowling Company - sports bar future group
Duration: march 2008 to 1 aug.2008
Position Held: chef de parte
Project: church gate
Duration: march 2008 to 1 aug.2008
• Preparing, cooking and presenting dishes within your specialty
• Managing and training any demi-chef de parties or commis working with you
• Helping the sous chef and head chef to develop new dishes and menus
• Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
• Monitoring portion and waste control to maintain profit margins
• Position Held: commi 1 bageecha fine dine family restaurant
• Duration: 2002 jan 2008 march
• 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
• B COM IN NAGALAND UNVERSITY 2009 Professional Strength • Excellent communication and interpersonal skills. • Ability to take the initiative in learning about new technologies and adding value to organization. • Efficient and Effective team player. • Maintain positive attitude in the face of changes in work assignments. • Team coordination and group skills.
• Diploma in Hotel Management -Mumbai collage of hotel management and catering technology • Secondary Schooling - 2001