Organization / Workplace

Location

Occupation

Industry

Hospitality / Leisure

About

 Assist the chef in daily indenting of perishables and non perishables.  In charge of Indian Kitchen, catering to banquets and daily parties.  Preparing and checking the misemploy and final products, preparing food in the Cold & Hot Section. overall department hand lit  Systems integration.  Ensures strict Adherence to the functional guidelines.  Standards of operation sanitation Accident prevention and Team work  Maintaining daily temperature logs, inventories, and cleaning logs.  Enjoys the special responsibility of sit down per plated functions, with menu formation, preparation and service.  Systems integration.  Ensures strict Adherence to the functio...