BRANCH HEAD
RESTAURENT
Total des années d'expérience :15 years, 8 Mois
Instrumental in handling end to end operations of the coffee shop
Exposure to quality kitchen and latest equipment’s
Ordering and expenses control along with exposure to imported ingredients to the maximum
Preparing basic preparation, Ala carte order
Innovating dishes for buffet
Developing food quality and standard
Enhancing knowledge through continuous learning
out new standard recipes; introduced new menu items.
Handled the entire operation in the absence
and Responsibilities
Worked in main kitchen Indian section as well as banquets
To ensure smooth running of Indian curry as well as tandoor section under supervision of Chef De Parte and Sous chef.
To maintain food quality as well as presentation.
Menu planning and food costing
Delegating work to the commies.
Staff scheduling supervising and basic book keeping.
Responsible for Menu Planning and functioning.
To ensure smooth running of Indian, south Indian & tandoor sections of the hotel.
Monitor quality and presentation of all food items in Indian kitchen; provide corrective action where necessary by approval of chef.
Preparing basic preparation, Ala carte order
Innovating dishes for buffet
Developing food quality and standard
Maintaining proper hygiene
courses: Three year Apprenticeship in Hotel & Hospitality Administration from