To run and supervise any kitchen section to the required standards set by the Head Chef.

To ensure all preparation of the designated section is complete and ready for each service.

Ensure good stock and waste control is practised.

Be responsible for the quality control of stock and prepared foods.

Execute cooking to the expected high standard quickly and efficiently.

Ensure the cleanliness and organisation of designated section.

Support head (sous) chef in delivering required standard of food.

Appropriately delegate jobs to junior chefs and apprentices and support them in their development.

Maintain a positive and proactive attitude at all times and seek to improve and advance your skill set and performance.

Comply with all health and safety regulations, the Staff Code of Conduct and company policies.

Perform other duties as assigned by the head chef and management.

Seek to ensure that all hotel guests and non-residents enjoy the best experience possible.

Applicants will need to demonstrate:

-Self-motivation and a passion for hospitality and cooking -Effective time management of busy kitchen section -High standard of food preparation.

Setting up workstations with all needed ingredients and cooking equipment

Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)

Cooking food in various utensils or grillers.

Obtain the daily production schedule and preparation requirements from the Head Chef Prepare items on production sheets, following established quantities and recipes

Complete and follows daily production worksheets and waste log sheets

Use approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control Operate and clean equipment after each use Store, label, and date all food items according to policy, following HACCP guidelines Comply with federal, state, and local health and sanitation regulations and

department sanitation procedures

Take orders from customers and prepare items requiring short preparation times

It was Pre-Opening Hotel we had set up all the Production Department.

Lead, train and motivate the team and conduct daily briefings ensuring two-way Communication, training and policy information.

Responsible maintaining standard of production and control over food wastage. Worked in the main kitchen as CDP where banquet out side catering food production is done on large scale.

Independentely overview the daily operation in the absence of the sous chef . Responsible for HACCP checklists and maintainance of food hygine in the kitchen.

Collaborated with team members to ensure that all orders were promptly and accurately fulfilled.

Monitored food supplies and kitchen inventory to ensure adequate stock levels.

Utilized proper knife handling techniques and safety standards when preparing food items.

It was pre- Opening Hotel we had set up all the Production Department.Lead, train and

motivate the team and conduct daily briefings ensuring two-way Communication, training and policy information.

It was Pre-Opening Hotel A Unit of Ceebross Company. Am responsibly for the taste of food and under control of juniors, mainly if banquet cooking to maintain the same taste of bulk cooking as well as take care of ala’a’carte.

To assist the Department Chef in the development of new menu and menu changes.

To recommend food & beverage standards, specifications and portions in

Clear relation to price external competition. And keep learning the new things.

For Cooking & Maintaining the responsibility, to maintain the range, to respect the seniors To maintain the responsibility if seniors is not there and to learn always.

To originate and approve the daily requisition while ordering meats,dairyproducts,fresh fruits and Vegetable. to also set the minimum levels of inventory of perishables absence of Senior to help all the commies for all the Cuisines available there Chinese, Continental and pantry.

I have learned all type of Cuttings and Cooking, help all seniors and doing all the

mis-en-place for smooth service of the department. Under of Hotel Sakithyan Management.

Ansar khan