Himanshu

•PROVIDES GUIDEANCE TO COMMIS. BUT NOT LIMITED, TO LINECOOKING, FOOD PREPARATION, AND DISH PLATING

•OVERSEES AND ORGANIZES KITCHEN STOCK AND INGREDIENTS

•ENSURES A FIRST-IN, FIRST-OUT FOOD ROTATION SYSTEM AND VERIFIES ALL FOOD PRODUCTS ARE PROPERLY DATED AND ORGANIZED FOR QUALITY ASSURANCE

•KEEP COOKING STATIONS STOCKED, ESPECIALLY BEFORE AND DURNING PRIME OPERATION HOURS

•MANAGE FOOD AND PRODUCT ORDERING BY KEEPING DETAILED RECORDS AND MINIMIZES WASTE, PLUS WORKS WITH EXISTING SYSTEMSTO IMPROVE WASTE REDUCTION AND MANAGE BUDGETARY CONCERNS

•SUPERVISES ALL FOOD PREPARATION AND PRESENTATION TO ENSURE QUALITY AND OUR STANDARDS

•VERIFIES THAT FOOD STORAGE UNITS ALL MEET ATANDARDS AND ARE CONSISTENTLY WELL-MANAGED

•MENU CREATION

• Developed menus and recipes tailored to North Indian dining trends.
• Standardized kitchen practices to maintain consistent flavor profiles across outlets.
• Supervised kitchen operations, stock management, and staff training.
• Ensured profitable operations and exemplary customer satisfaction.

•ALL THE PRODUCTION OF THE FOOD ITEMS IN THEIR SECTION, FOLLOWING THE RECIPE CARDS AND QUALITY SPECIFICATIONS

•TO REQUISITION AND MAKE SURE THE SECTION HAS ADEQUATE FOOD STOCKS

•TO MAKE SURE THAT THE CORRECT QUANTITIES ARE MADE WITH THE CORRECT ITEMS, AND THAT COSTS ARE KEPT LOW AND WITHIN BUDGET

•TO TAKE DIRECT CONTROL OF THE COMMIS II, COMMIS III’S AND TRAINEES IN THEIR SECTION

•TO KEEP TO THE STANDARDS OF HYGIENE, SAFETY AND SANITATION AS SPECIFIED

•TO TRAIN ALL THE UNDER STAFF IN THE SECTION

•TO BE HONEST AND DILIGENT IN THEIR WORK, SHOWING DEPENDABILITY AND ENTHUSIASM FOR THE TEAM.

• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Plated and presented food following chef requirements.
• Cleaned and maintained work areas, equipment and utensils.

• Maintained well-organized mise en place to keep work consistent.

• Plated and presented food following chef requirements.
• Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.