liju pskariah

Operating the kitchen, Training and directing kitchen employees
•Maintaining and Observing food quality
•Co-operating with the Food and Beverage Manager to keep the operation smooth and on the right path
•Assuring of the proper cleanliness and sanitation of kitchen and equipment
• Controlling Inventory and Insuring Wastage Limits to meet standards
•Responsible for the day-to-day operation

Production of different types Pastries, Bread &Desserts
•Timeous production of quality food at optimal cost under hygienic conditions, whilst effectively managing
•Maintaining and upgrading food quality and presentation
•Effective people management in order to maximize the potential and effectiveness of staff
•Consider changes or replacement of equipment, fixtures and procedures throughout the department
•Responsible for proper cleanliness and sanitation of kitchen and equipment