Sr chef de partie
Crowne plaza
Total des années d'expérience :10 years, 0 Mois
• In charge for Banquet Indian kitchen as well as multi cuisine.
• Producing, maintaining quality standard of food and following all HACCP standards in kitchen.
• Checking of all materials supplied to kitchen by quality and quantity.
• Giving training to all junior staff as per the needs, occasions, menu changing and whenever necessary.
• Involve in menu planning cost controlling, maintaining food cost with sous chef.
• Review Menus analyze recipes; Determine Food, Labor, Overhead costs and assigns prices to menu items. Supervise Cooking and other kitchen personal issues and coordinates their assignment to ensure economical and timely food production.