RAVI

• Opening Garde manger section of the restaurant. :

• Check for the par stock in the line and produce the misa en place accordingly.
• Check for the quality of front up and accordingly replace as per the FIFO.
• Dish out plates as per the company's standard time while considering the garnishes up to the mark.

Opening Forno/pizza section:

• Check for the par stock in the line and produce the misa en place accordingly.
• Check for the quality of front up and accordingly replace as per the FIFO.
• Dish out plates as per the company's standard time while considering the garnishes up to the mark.

• Supervise the preparation and execution of food items
• Oversee and supervise kitchen staff
• Assist with inventory, ordering, supplier relationships, and management of supplies
• Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition
• Keep work and food prep stations clean and comply with food safety standards

• Directs food preparation and collaborates with executive chef
• Helps in the design of food and drink menu
• Produces high quality plates, including both design and taste
• Oversees and supervises kitchen staff
• Assists with menu planning, inventory, and management of supplies
• Ensures that food is top quality and that kitchen is in good condition
• Keeps stations clean and complies with food safety standards
• Offers suggestions and creative ideas that can improve upon the kitchen's performance

• To prepare and presenting dishes within speciality
• Managing and training any Demi Chef De Parties or Commies working with me
• Ensuring my team have high standards of food hygiene and follow the rules of health and safety
• Monitoring portion and waste control to maintain profit margins

• Preparing menus in collaboration with Colleagues
• Ensure adequacy of supplies at the cooking station
• Train Demi Chef De Partie and Commie to develop the cooking skill and presenting dishes within the specialty
• Rework and Curating special menu on seasonal base ingredients and implement new dishes

• Follow directions and maintain good working relationship with supervisors and managers
• Assist Sous Chef and Chef De Partie in training and developing second cooks and new staff, setting them up for success
• Manage and maintain a clean working environment
• Working as a in charge in different section, starting from Antipasti to Pasta and Meat section

• Making an order for a la carte menu
• Accountable for cooking and plating dishes with high attention to detail and preparing for food service multi tasked regularly
• Provide assistance in receiving ordered inventory items as needed
• Always maintain a positive and friendly attitude towards customers and fellow team members

• Prepare all cold food according to the recipes, Guidelines and standards
• Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health and hygiene regulations
• Provide courteous and informative customer service in an open kitchen format

• To carry out bulk production as well as meeting hygiene standards of the company
• To help the chef for daily store pick up and vegetable ordering
• Maintain the cleanliness of working station along with date tagging
• Help the chefs in doing mis en place