Vinodh Rajkumar

Prepare and cook complete meals or individual dishes and foods

Prepare dishes for customers with food allergies or intolerances

Plan menus, determine size of food portions, estimate food

requirements and costs, and monitor and order supplies

Inspect kitchens and food service areas

Maintain inventory and records of food, supplies and equipment

Clean kitchen a n d work areas

Manage kitchen operations

• Company Overview: Experience the Unexperienced
• Www.kevanscasa.com
• Plan menus and ensure uniform serving sizes and quality of meals;
• Inspect supplies, equipment and work areas for cleanliness and functionality;
• Work together with kitchen staff to ensure food delivery;
• Check freshness of food and ingredients;
• Operate cooking utensils and equipment, like knives, pans and kitchen scales, baking machinery, ovens;
• Prepare and cook complete meals and specialty foods;
• Slightly modify recipes to meet customers' needs and requests (e.g
• Reduce salt, remove dairy, add ingredients);
• Monitor sanitation practices and follow kitchen safety standards;
• Ensure compliance with all health and safety regulations within the kitchen area;
• Select choice ingredients that will give dishes the best flavors
• Experience the Unexperienced
• Www.kevanscasa.com
• His work schedule is 45 hours per week and his salary is 40,000 LKR per month
• Vinodh Rajkumar is a hard-working and reliable employee able to handle hectic work schedule
• He always follows the deadlines and safety policy of the hotel restaurant

t.

Creating and customized menus, meal plan, diet programs and specialized meal

preparation.

Maintaining high stand of personal hygiene.

Responsible for controlling cost and ordering ingredients and system controlling of

HACCP in the kitchen for day to day operation.

Keeping up with nutritional information.

Responsible for organizing special events in indoor and outdoor.

Arranging “mise en place and preparing food for breakfast (300-1000 covers),

lunch and dinner buffets and special function and all carte section.

Handling live stations at club executive floor and private leisure club in hotel.

In charge for English food live station at award winning Friday brunch.( 500-

850).

Handling Al a carte section at “Al Fayroos” lobby lounge kitchen (80-170 covers)

In charge for Asian cuisine live station at Award winning Friday brunch(up

to1100 covers)