Maninder Singh

• Ensure work station is kept clean and hygienic at all times.

• Determine how food should be presented, and create decorative food displays.

• Determine production schedules and staff requirements necessary to ensure timely delivery of services.

• Estimate amounts and costs of required supplies, such as food and ingredients.

• Inspect supplies, equipment, and work areas to ensure conformance to established standards.

• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.

• Monitor sanitation practices to ensure that employees follow standards and regulations.

• Order or requisition food and other supplies needed to ensure efficient operation.

• Recruit and hire staff, including cooks and other kitchen workers.

• Supervise and coordinate activities of cooks and workers engaged in food preparation.

• Demonstrate new cooking techniques and equipment to staff and advice on cooking procedures.

• Cooking food by range of methods.

• Coordinate planning, budgeting, and purchasing for all the food operations.

• Preparing food with knowledge of nutrition values of commodities and the effects of cooking on nutritional value of food.

• Check the quality of raw and cooked food products to ensure that standards are met.

• Check the quantity and quality of received products.

• Proper handling of electrical equipment used like coffee machine, microwave, oven, food processor, refrigerator, freezer etc.

• Maintaining occupation health safety procedures etc.

• Following procedures in relation to food handling, personal and general hygiene, and typical hygiene control in the hospitality industry.