Akil Qureshi Qureshi

• Analyze recipes and make menu changes with new or existing culinary creations ensuring the variety and quality of the servings
• Develop and review quality and safety policies and manage audits
• Estimate food requirements and costs
• Inspect cooking equipment, supplies, work areas and ingredients to ensure constant conformance to regulatory standards
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-workers