Pragnesh Majigamker

 Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
 Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
 Assists Executive Chef with all kitchen operations and preparation.
 Follows proper handling and right temperature of all food products.
 Checks the quality of raw and cooked food products to ensure that standards are met.
 Serves as a role model to demonstrate appropriate behaviors
 Maintains the productivity level of employees
 Ensures employees understand expectations and parameters.
 Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
 Handles guest problems and complaints
 Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
 Trains employees in safety procedures.

Section / Cuisine : Multi-cuisine
Responsibilities:
•Leading all three Restaurants kitchen Just Grilled, Jg2Go and Urban Deli also In charge of Central kitchen (Catering Division ) too.
• Handling kitchen operations inclusive of formulating & implementing the department’s standard operating procedures includes goals, budgets, plans, food cost, administrative activities etc.
•Ensuring compliance with pre-set quality & hygiene standards as well as aesthetic presentation of food.
•Handling duties within kitchen & service area in accordance with health, hygiene and safety regulations.
•Conducting hygiene inspections and convey feedback to operating staff as well as mangers for gaps in actual Vs standardized norms.
•Managing high standards of sanitation and cleanliness is maintained throughout kitchen areas at all times. (HACCP )
•Managing inventory for food items & food supplies by developing a chain of vendors
•Escalating customer satisfaction by achieving delivery of food quality norms.
•Coordinating & supervising the activities of all cooks and kitchen staff.
•Managing the duties roster for the kitchen staff including their leaves, appraisals & succession plans.
•Experience in training staff for maximum efficiency, quality and productivity.
•Safeguarding all food production employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles

Section / Cuisine : Continental
Responsibilities:
•Taken care of food production and preparation of First Class & Business Class passenger’s meal.
•Monitoring The Mis-En-Place Being Made, Meet The Standards Of The Company's Specifications.
•Checking For The Proper Usage Of The Ingredients Used & Issued. Creating A Team Work Environment.
•Responsible For Opening The Morning Shift And Giving Proper Back Up And Handover To The Next Shift
•Controlling Of Wastages, Water, Time Management

Section / Cuisine : Continental
Responsibilities:
•Handled various departments including Soup Department, Roast Department, Special Order and Breakfast Department.
•Taken care of sauces, marination and cooking in proper temperature & plating.
•Prepared & maintained notebook. Handled store requirement & par stock for the sec
•Supervised through cleaning, maintains hygiene in the work area, periodic cleaning of deep freezers, refrigerators and all equipment.
•Maintaining The USPH Standards As Per Us Laws Following FIFO
•Following The Cruise Line Rules And Regulations Always When On Board

Section / Cuisine : Continental