Videsh Teelokee

Direct and manage all culinary operation
• Manage multiple kitchen outlets and banqueting operation
• Regularly develop new recipes in accordance with guests’ tastes and budgetary considerations
• Expertly estimating purchasing needs and buying through approved local suppliers
• Maintain highest sanitation standard for safest food production through HACCP procedures.
• Close collaboration with senior management & owner to make recommendations for continuous improvement in the business.
• Ensure proper equipment operation and maintenance
• Control and manage food cost, yield control and inventory.
• Maintain consistent amiable relationship with vendors and suppliers, receiving preferred pricing