saji chalayil

Ensuring promptness, freshness and quality of dishes.
Coordinating cooks' tasks.
Implementing hygiene policies and examining equipment for cleanliness.
Designing new recipes, planning menus and selecting plate presentation.
Reviewing staffing levels to meet service, operational and financial objectives.
Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers.
Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
Setting and monitoring performance standards for staff.
Obtaining feedback on food and service quality, and handling customer problems and complaints.

Manages all aspects of the administration, operation and co-ordination in the Kitchen and stewarding section, ensure smooth functioning, customer satisfaction, employee satisfaction and high level of Sales and Profits in line with company and local policies and regulations.
• Responsible for guiding the junior chef and Stewarding Supervisor in the performance of their jobs, Responsible for achieving financial goals, by minimizing costs without compromising quality.
• Responsible for ensuring sufficient operating equipment and supplies for production.
• Responsible for establishing and maintaining high sanitation standards in all food,