SIMRAN KAUR

• Main Duties - Operated kitchen equipment to prepare and serve food efficiently. Monitoring food quality during preparation and service, adhering to safety regulations.

• Main Duties - recruiting, training, supervising and appraising staff, managing budgets, maintaining statistical and financial records, dealing with customer queries and complaints, overseeing pricing and stock control.

• Main Duties - Ensuring the standards of quality, service and cleanliness. Also ensuring the restaurant meets or exceeds operational goals laid out in the budget which include Labor, Sales, Profit, Food Cost and all other controllable areas.

• Main Duties - Taking customers cake orders, recording instructions and special requests, providing suitable recommendations on cake decorations and designs, and packaging bakery items.