Lawrence Bijoy Biswas

• To Report directly to the Executive Chef in the daily operation.
• Hold the daily staff briefing with the kitchen brigade, discuss upcoming events, discuss customer complaints and find ways to handle them, fill the daily staff check list.
• Help in creating new unique ideas, provide new ideas on quarterly biases.
• Train employees and improve the technical skills
• To ensure that all menus are accurately calculated for costing.
• To hold daily meetings with the Events manager (sales team) to ensure that all clients properly served and any special arrangements properly communicated.
• To hold daily meetings with the Chef de Parties and sections heads to ensure smooth running of all kitchen departments
• To ensure that all areas under in the kitchen are properly cleaned and sanitizes, following the HACCP cleaning schedules and plans.
• To ensure that all menus are constantly updated, re-visit the menus on quarterly bases.
• To ensure that all stocks are ordered to the correct quantities, quality and price together with the purchasing manager.
• To regularly hold maintenance checks to ensure that no equipment breaks down.
• To ensure that all staff under my control are fully informed in respect of disciplinary procedures.
• To ensure that all documents are sent to the appropriate accounts department immediately for processing.( events forms, and orders)
• To constantly update knowledge and skills for the good of the establishment and the profession.
• To ensure that all information which is required to compile meaningful budgets is available at all times.
( production capabilities, staff manning and menu costings)
• To ensure that all recipes are entered in the system at all times.
• Control food cost and usage by following proper requisition of products from storage areas, product

• To support directly to the Executive Chef in the daily operation.
• Conducts daily quality check of the entire raw product coming in and all the food before delivery .
• To up skill staffs according to the menu specifications (pictures or/options).
• To keep kitchen at all times in hygienic conditions and documentation according to HACCP regulation.
• To coordinates through the daily requirements in food production and actively takes part in set up and taking responsibility of buffet and special functions.
• Coordinates and participates through daily requirements of food production, wastage and cost control.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• To report any equipment failures/problems to the maintenance department.
• Checks periodically expiry dates and proper storage of food items in all the sections.
• Handles all food transfers out of the kitchen to other areas and ensures proper documentation is in order.
• Handling FBM system (food and beverage materials)/Delegate MMS on daily requirements.
• Ensures that timely buffet set up of all banquets venues according to the kitchen operation service settings and as outline in the functions sheets.
• Responsible for the proper coordination of all service persons in the kitchen operation.
• Enforces the departmental training program in line with the companies SOP’s, to achieve the highest possible guest satisfaction, guest care, product knowledge, service training etc

• To support directly to the Executive Chef in the daily operation.
• Conducts daily quality check of the entire raw product coming in and all the food before delivery .
• To up skill staffs according to the menu specifications (pictures or/options).
• To keep kitchen at all times in hygienic conditions and documentation according to HACCP regulation.
• To coordinates through the daily requirements in food production and actively takes part in set up and taking responsibility of buffet and special functions.
• Coordinates and participates through daily requirements of food production, wastage and cost control.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• To report any equipment failures/problems to the maintenance department.
• Checks periodically expiry dates and proper storage of food items in all the sections.
• Handles all food transfers out of the kitchen to other areas and ensures proper documentation is in order.
• Handling FBM system (food and beverage materials)/Delegate MMS on daily requirements.
• Ensures that timely buffet set up of all banquets venues according to the kitchen operation service settings and as outline in the functions sheets.
• Responsible for the proper coordination of all service persons in the kitchen operation.
• Enforces the departmental training program in line with the companies SOP’s, to achieve the highest possible guest satisfaction, guest care, product knowledge, service training etc

suporting to Chef De partie in daily operation.