Bidin B. S

• Supervise and coordinate activities of cooks and stewards.
• Determine how food should be presented and create decorative food displays.
• Monitor the quantity and quality of food that is prepared.
• Monthly inventory and stock management.
• Manage scheduling, training new employees.
• Order materials, supplies, and ingredients based on demand.
• Directed kitchen workflow to meet high-volume needs in busy restaurant environment.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Minimised kitchen waste through effective recycling, composting and disposal systems.
• Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Oversaw kitchen operations for in-house dining and outside catering events, maintaining reliable, quality food service.

• Handled continental and Indian cuisine

• Studied and developed extensive knowledge different cuisine

• Prepare and cook complete meals or individual dishes and foods

• Prepare and cook special meals for clients as instructed by Chef

• Help supervise kitchen helpers and apprentices

• Oversee subordinate personnel in preparation, cooking and handling of food

• May plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies

• Follow the resorts policies and procedures and adhere to the grooming policies

• Other duties as required.

• Completing all assigned tasks and assisting with day-to-day operations.
• Participating in meetings, workshops, and other learning opportunities.
• Observing and learning from experienced staff members.
• Gaining knowledge of company policies, protocols, and processes.
• Produced high-quality products using strong attention to detail.
• Improved existing testing tools for maximized research capabilities.