Christopher John

Assist chef and Sous Chef and Chef de Partie in training and developing Second Cooks and new staff
 Discards outdated food in cooking area and refrigerator
 Follows Food Production Standards in regard to handling techniques, food storage, and proper food temperatures and is responsible for completion of production sheets and temperature logs

Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last-minute events.
Responsible to supervise junior chefs or commis.

Ramada by Wyndham, Karachi, Pakistan
•Prepared and cooked food for hot bar and was responsible for maintaining, setting up, food production and quality control of all food items prepared.
•Ensured team members had an up-to-date knowledge of menu items, special promotions, functions and events.
•Ordered food items, following standard recipes and procedures within specified time limits.

•Prepared and cooked food for hot bar and was responsible for maintaining, setting up, food production and quality control of all food items prepared.
•Ensured team members had an up-to-date knowledge of menu items, special promotions, functions and events.
•Ordered food items, following standard recipes and procedures within specified time limits.

Ensured that the quality and presentation of food was prepared to the highest standard set by the company.
 Managed all aspects of the kitchen including operational, quality and administrative functions.
 Prepared menu in accordance with quality, availability and seasonality ingredients and ensure market lists were completed on a daily and weekly basis.

Communicated food production problems with respective affected department heads.
 Controlled costs without compromising standards, improving gross profit margins and other departmental and financial targets.