Devendra Singh

• Provide feedback to the sous chef regarding the performance management of subordinates.
• • Observes the service behavior of associates and provides feedback to individuals; continuously strives to improve service performance. • Participates in scheduled training and development programs to improve self and department standards.
• •To assist in developing dishes for incorporation in menu.
• Establish and maintains effective inter-departmental working relations.
• Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files, and a product-rotation system..
• Enhanced employee retention and morale by tactfully promoting team environment, emphasizing guest relation and instituting a positive means of dealing with stress in high-volume operation.
• Training staff on wastage management and yield testing.
• Responsible for the food cost of the outlet.
• Responsible for developing other team members to handle different shifts and volume of operations to handle any kind of function .
• Responsible to do new trail of food and execute them in the new menu.

• Enhanced employee retention and morale by tactfully promoting team environment, emphasizing guest relation and instituting a positive means of dealing with stress in high-volume operation.
• Training staff on wastage management and yield testing.
• Responsible for the food cost of the outlet.
• Responsible for developing other team members to handle different shifts and volume of operations to handle any kind of function.

• Follow directions and maintain a good working relationship with your supervisor and managers.
• Assist the Sous Chef and Chef de Partie in training and developing second cooks and new staff, setting them up for success.

• Assisting the Chef de Partie to ensure that food standards are maintained according to established recipes and standards.

• Assisting the Chef de Partie to ensure that food standards are maintained according to established recipes and standards..
• Manage and maintain a clean working environment.
• Complete all work assigned by the senior, in pursuit of the achievement of business goals.

• Ensure all the food produced is of the very highest standard and delicious.
• Introducing & developing new dishes & measuring consistency and performance .

Maintain the Hygiene and cleanliness of kitchen area.

• Introducing & developing new dishes & measuring consistency and performance Maintain the Hygiene and cleanliness of kitchen area

• Responsible for the overall performance of the kitchen under my supervision, achieved in the hotel..
• Also, following the guidelines of ISO 22000 as per the benchmark.
• Continuously running food promotions like Weekend brunches, and the like in premium outlets.

• Making sure that all health and safety requirements are met.
• Keeping the kitchen organized, ensuring utensils are placed in the correct place.
• Ensuring the kitchen is a safe environment to work in.
• Cooking, breakfast, lunch, and evening meals.
• Maintain the hygiene and cleanliness of the kitchen area, and also work on the equipment handling..