Effectively set up the professional Gastronomy kitchen from preparation to Execution.
Established controls to minimize food & supply waste, theft etc.
Developed standards recipes and techniques for food preparation ensuring consistent high quality
Worked on minimizing food costs, portion control for all time served and assisted in establishing menu selling prices
Quality check high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
Independently manages the work of chefs, cooks and other kitchen employees to ensure food preparation is economical and technically correct and within budgeted labor cost goals.
Approve the requisition of products and other necessary food supplies
A leading HR consultancy in Delhi.