Rintu Biswas

Over All Incharge in The Kitchen .

Worked as a overall kitchen In charge.Preparation, cooking, manage 7 staff, Assisting Executive Chef about Menu Planing, Food Presentation for new dishes, Weekly Staff Duty Roster, Sending all Purchasing, Food sale, Report to Executive Chef.

Fully responsible for cold kitchen section, daily store ordering, menu planing for daily operation any upcoming events, Handling paper work about department training, HACCP . stock rotation. Discuss with chef regarding daily operation, Making duty roaster accordingly depend on business.

assisting executive sous chef and executive chef in over all Kitchen operation, Employee shift rostering, ensuring all food item preparing & serving to guest followed by recipe & presentation, ensuring all employee follow proper hygiene, food safety procedure, staging, zoning in the kitchen, store handling daily basic, assisting train junior staff preparing, cooking.

Handled the hot & Garde Manger Section & responsible for hot kitchen continental section, Garde Manger Section banqueting function, canape fuction for sheikh family & vip guest of sheikh family
 Making Weekly Duty Roster & Attendance sheet Supervising & Training 8 Employers.
 Maintain the quality and Quantity as per 5 stars Standard checking the food hygiene as per Dubai Municipality standard
 Well under pressure and meet deadlines, enjoy Teaching Junior members of kitchen

Presentaly working as chef de partie in epicure health factory.