To develop new menus and implement menu charges when required. To recommend food and beverage standard and specification and portion in clear relation to prices and external competition.To originate and approve the daily requisition ordering
      To ensure food is prepared for service by supervising staff and completing tasks to specification as per schedule and checklist.Highest standards of portion control and hygiene management.High motivational skills and team management.
      Arrange Training
      8+ years experience

Mr. Avishek Kumar

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