JAGDISH SINGH

Responsible to maintain cleanliness, sanitation at the assigned work area.
Responsible for preparing and cooking all food items by the recipe and to specification.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.
Check and ensure the correctness of the temperature of appliances and food.
Serve food in proper portions on to correct serving vessels and plates.
Wash and disinfect the kitchen area, workstations, tables, tools, knives, and other equipment.
Maintain correct portion size and quality of the food to the hotel’s standards.
Minimise waste and maintain controls to attain forecasted food costs

Responsible to maintain cleanliness, sanitation at the assigned work area.
Responsible for preparing and cooking all food items by the recipe and to specification.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.
Check and ensure the correctness of the temperature of appliances and food.
Serve food in proper portions on to correct serving vessels and plates.
Wash and disinfect the kitchen area, workstations, tables, tools, knives, and other equipment.
Maintain correct portion size and quality of the food to the hotel’s standards.
Minimise waste and maintain controls to attain forecasted food costs

Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.
Check and ensure the correctness of the temperature of appliances and food.
Serve food in proper portions on to correct serving vessels and plates.
Wash and disinfect the kitchen area, workstations, tables, tools, knives, and other equipment.
Maintain correct portion size and quality of the food to the hotel’s standards.
Minimise waste and maintain controls to attain forecasted food costs.

Works in the designated station as set by Executive Chef and/or Sous Chef.
Able to organize the assigned work area and efficiently put away orders.
Responsible to maintain cleanliness, sanitation at the assigned work area.
Responsible for preparing and cooking all food items by the recipe and to specification.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Set up the station with par stocks of menu items, and prepare the dishes designated for that station.{loadposition amp-mid}
Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
Replenishes service lines as needed and restocks and prepares the workstation for the next shift.

Provide the highest and most efficient level of hospitality service to the hotel guests.
Works in the designated station as set by Executive Chef and/or Sous Chef.
Able to organize the assigned work area and efficiently put away orders.
Responsible to maintain cleanliness, sanitation at the assigned work area.
Responsible for preparing and cooking all food items by the recipe and to specification.
Prepare ingredients for cooking, including portioning, chopping, and storing food.