Ujjal mondal

•Planning menus with Sous Chef.
•Preparing foods, following the daily menus. Looking into the marination and sauces for the meats and prepared foods.
•Looking over the kitchen personnel, assigning the daily tasks. From preparation until cooking is done to the standards of the company and dining facility.
•Maintaining and training over the food hygiene and personal hygiene.
•Fulfilling the daily activity of the culinary standard in a proper manner.
•Supervising over the kitchen staff on daily basis.

Prepared food items as directed in a sanitary and timely manner by the chef.
•Followed recipes, portion controls, and presentation specifications as set by the Catering department.
•Restocked items as needed throughout shift by following the (FIFO) method.
•Cleaned, organized, and maintained station while practicing safety and sanitation.
•Thoroughly knowledgeable in properly using and maintaining all equipment at work station.
•Assisted with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and storage areas.
•Performed collateral responsibilities as requested by

Professional Training Certificate:
•TB-MED 530 training according to US ARMY contracts.
•Certificate of Elementary Food Hygiene Course.
•Train 4 academy Level 1 & Level 2 in food safety.
•Basic Knowledge of OSHA and QHSE.
•Certified in food safety.