Head Chef / Kitchen Manager
Napket
Total des années d'expérience :25 years, 6 Mois
A 175 cover restaurant
Chefs in brigade - 20
• Managing and supervising overall kitchen functions.
• Managing the Store and Inventory activities on a regular basis.
• Managing the cost control and taking regular audits.
• Inventory management
• Developing and implementing guidelines and control procedures for purchasing and receiving areas.
• Involving in the budgeting process and taking up specific responsibilities.
• Coordinating and communicating with the other departments as well as the sister concerns of the restaurant chain.
• Planning and developing new Menus at regular intervals.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Demonstrate new cooking techniques and equipment to the staff.
• Mentoring staff and providing regular feedback about Staff to the Management
• Ensure that all statutory, as well as company, hygiene regulations are being strictly adhered to.
• Ensuring the Culinary Standards and Responsibilities are met
• Ensures restaurant policies are administered consistently.
Cuisine served - Mediterranean, Lebanese, Italian, Arabic, & Continental Cuisines
A 5 Star Hotel Chain with 187 rooms, 2 restaurants and 24 hour room service facility.
Chefs in brigade - 11
Duties performed-
• Initial setting up of the kitchen.
• Planned and developed new menus at regular intervals.
• Prepared Staff rosters and attendance records.
• Managed stock taking and inventory on a regular basis.
• Buffet presentation for theme nights at regular intervals.
• Maintained the hygiene standards.
Position: Chef De-Partie
Cuisine served- English Pub &Grill and Continental Cuisines
A 165 cover restaurant
Chefs in brigade 7
Duties performed-
• Planned and developed new menus at regular intervals.
• Managed stock taking and inventory on a regular basis.
• Planned Staff roster and managed the shifts on a daily basis.
• Ensured adherence to hygiene and health & safety regulations.
• Monitored portion and wastage control.
Position: Sous - Chef
Cuisine served - Japanese Cuisine
A 130 cover restaurant
Chefs in brigade 16
Duties performed-
• Managed overall kitchen functions.
• Planned and prepared new menus on a regular basis.
• Planned Staff roster and managed the shifts on a daily basis.
• Managed stock taking, order delivery, and inventory.
• Maintained the hygiene standards.
Position: Chef De-Partie
Cuisine served- English Pub &Grill and Continental Cuisines
A 165 cover restaurant
Chefs in brigade 7
Duties performed-
• Planned and developed new menus at regular intervals.
• Managed stock taking and inventory on a regular basis.
• Planned Staff roster and managed the shifts on a daily basis.
• Worked in coordination with the Head Chef on Daily ordering, and Staff roster.
• Ensured adherence to hygiene and health & safety regulations.
• Monitored portion and wastage control.
Position: Chef De-Partie
Cuisine served- English Pub &Grill
150 cover restaurant
Chefs in brigade 4
Duties performed-
• Initial setting up of the kitchen.
• Performed stock taking on a regular basis.
• Maintained the hygiene standards.
Position: Chef De-Partie
Cuisine served- Indian Cuisine
A leading 5 Star Hotel group in Southern India. 135 room Hotel with 4 Restaurants and 8 Banquet halls with a total capacity of 1200
Chefs in brigade 17
Duties performed-
• Managed kitchen functions,
• Managed stock and inventory.
• Maintained the hygiene standards.
• Provided training to the staff.
Position - Management Trainee in the kitchen
Cuisine served- Indian Cuisine
A prestigious Holiday Resort group with 55 cottages, 2 restaurants, and Banquet hall
Duties performed-
• Managed stock and inventory.
• Maintained the hygiene standards.
Position - Catering- In -Charge
Cuisine served- Indian Cuisine
An Outdoor Catering company
Duties performed-
• Managed the daily kitchen functions.
• Managed Stock and Inventory
Degree in Hotel Management (Three Year) from Bangalore University, India 1995-98.