Navjot Kaur

Managing operations of kitchen.

 Supervising and monitoring food preparation at all stages of cooking using various cooking techniques.

 Ensuring that food produced is of adequate quality and quantity.

 Preparing and cooking food using various cooking techniques and procedures.

 Ensuing proper hygienic standards and sanitation in kitchen and restaurant and compliance with health regulations.

 Maintaining effective communications with stakeholders for the efficient performance of kitchen and getting feedback about food quality and improvements.

 Seasoning and Portioning food and adding gravies, sauces and garnishes.

 Modify recipes to meet customer needs and requests (e.g. remove diary, special dietary requirements, etc.)
 Planning menus and putting daily specials.

 Ensure high quality of food production and plate presentation.  Managing budgets and cost controls.

 Managing freezing and proper preservation of food.

 Ensuring proper steps to reduce wastage.

 Preparing menus as per patron requirements, budgets and seasons.

 Estimating raw materials, food supplies, labour costs, etc.

 Ensuring proper use of kitchen equipment and regulating their temperatures.

 Ordering supplies and raw materials as per kitchen requirement.

 Providing great leadership and guidance to kitchen staff.

 Selection, rostering and training of kitchen staff including cooks, wait staff, kitchen hands, etc.

 Working with management for the improvement of efficiency, quality and productivity of food.

 Advising kitchen staff with cooking procedures by demonstrating various techniques.