Nikhil Chandra

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards and clientele demand
• Estimate food requirements and manage food and labor costs
• Supervise kitchen staff's activities and overall kitchen operations on a day-to-day basis
• Hands-on approach with cooking during service
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the 'final touch'
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with co-workers and customers.

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and 'polish' dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing, and training kitchen staff
• Oversee the work of subordinates
• Estimate staff's workload and compensations
• Maintain records of kitchen hours, staffing levels, and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-workers.

● Sole charge in the absence of Head Chef.

● Responsible for the operation & organisation of all food preparation areas in conjunction with the Head Chef.

● Be fully conversant with all menus & food options.

● Plan and organise prep lists and workflows.

● Check preparation par stock levels & add to prep list.

● Prepare food items as per prep list in accordance with standard recipes.

● Check all food items prior to service for quality & freshness.

● Ensure all prepared items are correctly stored, labelled & rotated.

● Prepare daily specials as per guidelines.

● Notify service staff of specials & levels of stock of any items pertaining to their position.

● Check all food stocks & add stocks to order list when levels are reduced.

● Prepare & cook dishes for customers, maintaining the high quality & presentation as per TD guidelines.

● Attend briefings and ensure that matters arising are attended to promptly.

● Participate in new menu development.

● Manage staff roster in conjunction with Head Chef.

● Take all practical steps to ensure safety in the workplace.

● Ensure that that you & all staff under your supervision, are carrying out duties in accordance with policy and procedures.

● Support & impart knowledge, skills & training to all staff.

● Maintain high standards of personal appearance and hygiene ensuring that correct uniforms, including name badges, are worn as specified in the handbook.

● Maintain a customer service approach to both internal and external customers at all times.

● Ensure all work areas are kept clean & organised at all times & maintain the highest standard of food hygiene practices.

● Assist with daily kitchen duties & cleaning duties as may be required.

● Assist the Head Chef to achieve budgets i.e. food costs, labour costs.

● Ensure any issues or problems are communicated to the Head Chef in a professional manner.

● Refrain from engaging in any activities that may cause conflict or harm to Terrace Downs, its customers or its staff.

• Food control and rotation
• Food ordering, receiving, and appropriate storage
• Prep food in a hygienic manner
• Breakfast prep and service
• Lunch prep and service
• Dinner prep and service
• Ensure that service is efficient
• Menu planning for specials
• Following HACCP protocols in food production
• Greet customers warmly
• Serve customers promptly in a friendly manner
• Ensure all equipment is maintained correctly
• Report any problems with either customers or equipment to the employers
• Follow instructions from the employers
• Ensure the safety of the business property
• Train staff in the Kitchen S.O.Ps to ensure consistency in work-flow plan.

• Food control and rotation
• Food ordering in the Head Chef's absence
• Prep food in a hygienic manner
• Lunch prep and service
• Dinner prep and service
• Ensure that service is efficient
• Menu planning for specials
• Following HACCP protocols in food production
• Greet customers warmly
• Serve customers promptly in a friendly manner
• Ensure all equipment is maintained correctly
• Report any problems with either customers or equipment to the employers
• Follow instructions from the employers
• Ensure the safety of the business property.

• Food control and rotation
• Food ordering in the Head Chef's absence
• Prep food in a hygienic manner
• Lunch prep and service
• Dinner prep and service
• Ensure that service is efficient
• Menu planning for specials
• Following HACCP protocols in food production
• Greet customers warmly
• Serve customers promptly in a friendly manner
• Ensure all equipment is maintained correctly
• Report any problems with either customers or equipment to the employers
• Follow instructions from the employers
• Ensure the safety of the business property.

• Indian Buffet prep and service
• Breakfast prep and service
• Lunch prep and service
• Dinner prep and service
• Menu planning for specials
• Exclusive Beach Dinner prep and service
• Function Buffets prep and service
• Following HACCP protocols in food production
• Setting up of walk-in cooler
• Ensuring that FIFO method is used to minimize the wastage of perishable goods.

• Breakfast prep and service
• Sauce prep and service
• Larder prep and service
• Pastry prep and service
• Indian Buffet prep and service
• Meat prep and service
• Stock-taking and recording
• Guiding the trainee-Chefs to adapt to the Company's Standard Operations Procedure
• Ensuring that FIFO method is used to minimize the wastage of perishable goods
• Setting up of walk-in cooler
• Following HACCP protocols in food production.