TIRU NARA

• Oversee daily kitchen operations, food quality, safety, and sanitation compliance.
• Lead, train, and motivate kitchen staff for optimal performance.
• Control inventory, food & labor costs, and minimize waste.
• Plan and update menus based on trends, seasons, and sales data.
• Improve operational efficiency and kitchen–front-of-house coordination.
• Manage suppliers, pricing, deliveries, and ingredient quality.
• Monitor customer feedback to ensure consistent dining excellence.
• Manage budgets, financial performance, and profitability.
• Drive culinary innovation, including special diets and event functions.
• Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines.

• Forecasted seasonal staffing levels and interviewed and hired new staff members.
• Scheduled and supervised all kitchen employees.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Maintained well-organized mise en place to keep work consistent.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Placed orders to restock items before supplies ran out.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Planned and directed high-volume food preparation in fast-paced environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Utilized culinary techniques to create visually appealing dishes.

• Maintain clean, organized, and sanitary work areas.
  Ensure compliance with food health and safety standards.
  Review menus, functions, and guest counts for accurate preparation.
  Prepare food for events, including special dietary needs.
  Supervise and guide first, second, and pantry cooks.

• Experienced across garde manger, saucier, banquets, breakfast, hot/cold, and sandwich lines.
• Managed breakfast cold line setup and banquet organization.
• Minimized waste through efficient production practices.
• Conducted staff training and enforced hygiene standards.
• Ensured equipment care, mise en place control, recipe adherence, and job allocation.

• Duties and responsibilities of Head of the department.
• Implementing menus and Costing getting controlled.
• Trainings and hygiene classes in regards to HACCP.
• Weekly review meetings.
• Monthly managers meeting.
• Monthly revenue meetings.
• Preparing staff key responsibility areas.
• Job allocations.
• Kitchen renovation and procurement.
• JOB RESPONSIBILITIES

• Maintain strict food handling, sanitation, portion, and waste control standards.
  Ensure proper food temperatures and quality in cafeteria operations.
  Train restaurant and catering staff on menu items, hygiene, and preparation methods.
  Apply strong knowledge of menu composition, equipment handling, and purchasing.
  Demonstrate effective decision-making in daily kitchen operations.

• Report to Executive Sous Chef and support galley operations.
• Coordinate weekly menu meetings and preparation.
• Prepare allergen-specific sauces (seafood-, dairy-free, etc.).
• Assist with Main Galley/Horizon Court operations and daily production.
• Support Chef’s Table, garnish production, and equipment maintenance.
• Ensure full compliance with USPH food handling standards.

• Reporting to Corporate Chef.
• Ensures proper coordination between the kitchen and food & beverage team to deliver a smooth-running operation and ensure highest level of product and service are maintained.
• Ensures hygienic standards, personal appearance and hygiene are properly met & the required cleaning & maintenance of the equipment are followed
• Work closely with the Corporate chef on all day-to-day matters and ensure all shifts work as one team.
• JOB RESPONSIBILITIES

through School of Distance Education